Targeted Phenolic Characterization and Antioxidant Bioactivity of Extracts from Edible Acheta domesticus

Abstract

With entomophagy gaining popularity in the Western hemisphere as a solution for future food insecurity, research on alternative protein sources, such as edible insects, has become relevant. Most of the research performed on insects has been on their nutritional qualities; however, little is known regarding bioactive compounds, such as polyphenols, that, if present in the insect, could provide additional benefits when the insect is consumed. In this study, methanolic extracts of Acheta domesticus from two farms and their corresponding feeds were obtained using a microwave-assisted extraction. Targeted phenolic characterization was accomplished through LC-MS/MS leading to the identification of 4-hydroxybenzoic acid, p-coumaric acid, ferulic acid, and syringic acid as major phenolic compounds in both A. domesticus extracts. Furthermore, the in vitro antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical cation (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical assays demonstrating the superior quenching activity of the A. domesticus extracts compared to the feeds. The discovery of phenolic compounds in A. domesticus implies the ability of this insect species to sequester and absorb dietary phenolics leading to possible added health benefits when consumed.

Consumption of cricket ( Acheta domesticus ) flour decreases insulin resistance and fat accumulation in rats fed with high‐fat and ‐fructose diet

“…The IC 50 measured by Q-ABTS was 0.434 mg/ml and for Q-DPPH was 0.677 mg/ml, respectively. These values were higher than those reported by Nino et al (2021), who found an IC 50 of 0.06 mg/ ml and 0.346 mg/ml for ABTS and DPPH, respectively, for AD extracts. These differences could be attributed to the cricket process postharvest treatment; Nino et al (2021) evaluated the antioxidant capacity of freeze-dried crickets, a process by which the antioxidant compounds of AD can be better preserved.…”

“…On the other hand, a recent study by Nino et al (2021) found 1.9-2.1 g/100 g of TPC. These authors analyzed the AD extracts using UPLC-MS/MS and found 17 phenolic compounds being 4-hydroxybenzoic, p-coumaric, ferulic, and syringic acids the main compounds.…”

Edible insects, a valuable protein source from ancient to modern times

“…In addition to fermentation, methods like enzymatic proteolysis, microwave-extraction, ultrasonication, and high-pressure processing are capable of releasing bioactive compounds such as peptides, phenolic compounds, and chitin that can have potential benefits to human health in the prevention or control of diseases such as hypertension, inflammation, and type-II diabetes ( Hall & Liceaga, 2020 ). For example, edible cricket chitosan obtained from the chitin, a by-product of the protein extraction using microwave-assisted enzymatic proteolysis, was shown to have antimicrobial and hypolipidemic activity comparable to that of commercial shellfish chitosan ( Malm & Liceaga, 2021 ); whereas some phenolic compounds with antioxidant and antimicrobial activity were successfully extracted and characterized from farmed edible crickets ( Nino, Reddivari, Ferruzzi, & Liceaga, 2021 ).…”

“…Other safety concerns are related to the anti-nutrient content in some edible insect species. Due to insects’ herbivore feeding behavior, farmed insects are primarily fed plant-based diets rich in allelochemicals such as phenolic compounds ( Nino et al, 2021 ). These allelochemicals can be a good source of antioxidants, but some can also have anti-nutritive effects.…”

Caenorhabditis elegans as an in vivo model for food bioactives: A review

“…There are many phenolic compounds with different structures, each serving a function within the plant. They are known to be involved in structural support, protection from ultraviolet ( ) radiation, defense against herbivores, inhibition of growth to nearby plants, and many more critical functions within the plant system ( Laura et al, 2019 ; Nino et al, 2021 ). The structures of phenolic compounds lead to their function not only in plants but also within the human body, once they are consumed.…”