Volatile compound profiling and quality insights of edible insect oils analysed by headspace-solid-phase microextraction-Arrow-gas chromatography-mass spectrometry

Abstract

Lipids are usually removed during protein extraction from edible insects. The use of these lipids as oils may be environmentally friendly. In this study, the Box–Behnken design of response surface methodology was employed to optimise the ultrasound-assisted extraction (UAE) of insect oils (Tenebrio molitor, Gryllus bimaculatus, Locusta migratoria, and Zophobas atratus oils). Volatile compounds were analysed using the headspace solid-phase microextraction Arrow method, followed by gas chromatography-mass spectrometry. Compared with Soxhlet extraction, the optimised UAE process improved the extraction yields of the four insect oils ( p < 0.05 ), and lower acid values and peroxide values were observed. According to the extraction method, the fatty acid compositions among the oils were similar, and L. migratoria oil had a high α-linolenic acid content and lower arteriosclerosis and thrombosis indices, making it beneficial for human consumption. Pyrazine compounds contributing to a roasted aroma were detected in T. molitor oil, which showed high extraction yields and polyunsaturated fatty acid/saturated fatty acid ratios. These findings can contribute to exploring the potential applications of edible insect oil in various food products and enhancing its utilization in the food industry.