The Collagen of the Arthropoda

François, Jean

doi:10.1007/978-1-4684-7636-1_32

Cited by 7 publications

(1 citation statement)

References 75 publications

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“…Collagen is a structural protein, very common in animal tissue ( Shoulders and Raines, 2009 ; Sutherland et al, 2013 ) and its fluorescence is often detected in meat ( Christensen et al, 2006 ). Since the latter compound has been found in several insect species as well ( Ashhurst, 1982 ; Ashhurst and Bailey, 1980 ; François, 1985 ), both pyridoxine and collagen are strong candidates for being described by the underlined PARAFAC component.…”

Section: Discussionmentioning

confidence: 99%

Fluorescence-based characterisation of selected edible insect species: Excitation emission matrix (EEM) and parallel factor (PARAFAC) analysis

Rossi

Durek

Ojha

et al. 2021

Current Research in Food Science

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Fluorescence spectroscopy coupled with chemometric tools is a powerful analytical method, largely used for rapid food quality and safety evaluations. However, its potential has not yet been explored in the novel food sector. In the present study, excitation emission matrices (EEMs) of 15 insect powders produced by milling insects belonging to 5 Orthoptera species ( Acheta domesticus, Gryllus assimilis, Gryllus bimaculatus, Locusta migratoria, Schistocerca gregaria ) from 3 different origins were investigated. Parallel factor (PARAFAC) analysis performed on the overall averaged dataset was validated for five components, highlighting the presence of five different fluorescence peaks. The presence of these peaks was confirmed on each species, suggesting that fluorescence compounds of edible insects are the same in several species. PARAFAC analysis performed on the overall averaged dataset after alternatively adding the EEM recorded from one standard compound allowed to speculate that edible insects fluorescence raises from mixtures of: tryptophan + tyrosine (PARAFAC component-1), tryptophan + tyrosine + tocopherol (PARAFAC component-2), collagen + pyridoxine + pterins (PARAFAC component-3). This study suggests that fluorescence spectroscopy may represent a powerful method for investigating composition and quality of insect-based foods.

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