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Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm

An Li (UGent) , Koen Dewettinck (UGent) , Yannick Verheust (UGent) , Davy Van de Walle (UGent) , Katleen Raes (UGent) , Bernd Diehl and Daylan A. Tzompa-Sosa (UGent)
(2024) FOOD CHEMISTRY. 452.
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Abstract
Edible insects with high fat and phosphorus content are a potential novel source of lecithin, however, studies on their minor lipids are limited. In this study, lecithin was extracted from black soldier fly larvae and yellow mealworm. Herein, the effects of lecithin extraction method, matrix and ultrasound pretreatment were explored based on the fatty acid composition and phospholipid profile with soy lecithin as a reference. The use of a wet matrix and ultrasound pretreatment increased the extraction efficiency of total PLs from both insects. Insect lecithin contained a considerable amount of sphingomyelin compared to soy lecithin. In insect lecithin, a total of 47 glycerophospholipid and sphingomyelin molecular species, as well as four molecular species of fatty acyl esters of hydroxy fatty acid, were detected. This study is the first comprehensive investigation of insects as a new source of lecithin with applications in food, cosmetics and in the pharmaceutical industry.
Keywords
Phospholipid profiling, Novel food, Lipidomics, Sphingomyelin, P NMR, UPLC-QTOF-MS/MS, 31 P NMR, PHOSPHOLIPIDS, FOOD

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Citation

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MLA
Li, An, et al. “Edible Insects as a Novel Source of Lecithin : Extraction and Lipid Characterization of Black Soldier Fly Larvae and Yellow Mealworm.” FOOD CHEMISTRY, vol. 452, 2024, doi:10.1016/j.foodchem.2024.139391.
APA
Li, A., Dewettinck, K., Verheust, Y., Van de Walle, D., Raes, K., Diehl, B., & Tzompa-Sosa, D. A. (2024). Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm. FOOD CHEMISTRY, 452. https://doi.org/10.1016/j.foodchem.2024.139391
Chicago author-date
Li, An, Koen Dewettinck, Yannick Verheust, Davy Van de Walle, Katleen Raes, Bernd Diehl, and Daylan A. Tzompa-Sosa. 2024. “Edible Insects as a Novel Source of Lecithin : Extraction and Lipid Characterization of Black Soldier Fly Larvae and Yellow Mealworm.” FOOD CHEMISTRY 452. https://doi.org/10.1016/j.foodchem.2024.139391.
Chicago author-date (all authors)
Li, An, Koen Dewettinck, Yannick Verheust, Davy Van de Walle, Katleen Raes, Bernd Diehl, and Daylan A. Tzompa-Sosa. 2024. “Edible Insects as a Novel Source of Lecithin : Extraction and Lipid Characterization of Black Soldier Fly Larvae and Yellow Mealworm.” FOOD CHEMISTRY 452. doi:10.1016/j.foodchem.2024.139391.
Vancouver
1.
Li A, Dewettinck K, Verheust Y, Van de Walle D, Raes K, Diehl B, et al. Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm. FOOD CHEMISTRY. 2024;452.
IEEE
[1]
A. Li et al., “Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm,” FOOD CHEMISTRY, vol. 452, 2024.
@article{01HWBEY0RN3NTH2FBJNPR2FVWZ,
  abstract     = {{Edible insects with high fat and phosphorus content are a potential novel source of lecithin, however, studies on their minor lipids are limited. In this study, lecithin was extracted from black soldier fly larvae and yellow mealworm. Herein, the effects of lecithin extraction method, matrix and ultrasound pretreatment were explored based on the fatty acid composition and phospholipid profile with soy lecithin as a reference. The use of a wet matrix and ultrasound pretreatment increased the extraction efficiency of total PLs from both insects. Insect lecithin contained a considerable amount of sphingomyelin compared to soy lecithin. In insect lecithin, a total of 47 glycerophospholipid and sphingomyelin molecular species, as well as four molecular species of fatty acyl esters of hydroxy fatty acid, were detected. This study is the first comprehensive investigation of insects as a new source of lecithin with applications in food, cosmetics and in the pharmaceutical industry.}},
  articleno    = {{139391}},
  author       = {{Li, An and Dewettinck, Koen and Verheust, Yannick and Van de Walle, Davy and Raes, Katleen and Diehl, Bernd and Tzompa-Sosa, Daylan A.}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{Phospholipid profiling,Novel food,Lipidomics,Sphingomyelin,P NMR,UPLC-QTOF-MS/MS,31 P NMR,PHOSPHOLIPIDS,FOOD}},
  language     = {{eng}},
  pages        = {{13}},
  title        = {{Edible insects as a novel source of lecithin : extraction and lipid characterization of black soldier fly larvae and yellow mealworm}},
  url          = {{http://doi.org/10.1016/j.foodchem.2024.139391}},
  volume       = {{452}},
  year         = {{2024}},
}
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