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Compositional analysis of amino acids, fatty acids, minerals, and aroma compounds in buffalo worm (Alphitobius diaperinus) larval powder and recovery of bioactive compounds via ultrasound-assisted extraction

Year: 2025

Type: article

Abstract: The aim of this study was to characterize the nutritional composition of the Alphitobius diaperinus larvae powder (protein and lipid contents, mineral profile, amino acid and fatty acid composition, and volatile aroma compounds) and to evaluate its bioactive potential by comparing the efficiency of phenolic and flavonoid compound extraction using ultrasound-assisted extraction (UAE) and conventional methods under varying conditions. The results showed that the insect powder exhibits high nutritional value, with protein and fat contents of 44.23 % and 26.87 %. A total of 36 volatile compounds were identified (total content of 621.97 μg/g), with 4-methylbenzaldehyde being the most abundant (179.60 μg/g). Increasing ultrasound power to 600 W for 10 min significantly enhanced the total phenolic content (129.00 ± 1.58 mg CE/100 mL) compared to lower power settings. For flavonoids, improved extraction efficiency was already observed at 450 W under the same time (40.22 ± 0.26 mg CE/100 mL). Antioxidant capacity, assessed via DPPH and ORAC assays, progressively increased with higher ultrasound intensity and prolonged extraction time, reaching the highest values at 450–600 W for 10 min (for DPPH: 1177.06 ± 4.93 μM Trolox/100 mL of extract, 1187.41 ± 2.47 μM Trolox/100 mL of extract, for U450–10 and U600–10; for ORAC: 2208.84 ± 2.05 μM Trolox/100 mL of extract, 2228.28 ± 1.83 μM Trolox/100 mL of extract, for U450–10 and U600–10). These findings confirm that UAE is a highly efficient technique for extracting phenolic and flavonoid compounds from A. diaperinus larvae powder. In combination with its rich nutritional profile, diverse mineral content, and complex volatile composition, A. diaperinus larvae powder represents a promising ingredient for the development of foods with enhanced biological value.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103262