Gana'dan Ticari Bir Yetiştirme Biriminden Elde Edilen Çiftlik Nilüfer Böceği Larvalarının (Rhynchophorus phoenicis) Besin Bileşimi, Kimyasal Güvenliği ve Mikrobiyolojik Kalitesi

Özet (abstract)

ABSTRACT The consumption of palm weevil larvae ( Rhynchophorus phoenicis ), a traditional edible insect in Ghana, is on the rise; nevertheless, comprehensive data are scarce regarding the impact of culinary processing on its nutritional profile and safety. This research assessed the proximate composition, mineral content, chemical safety (heavy metals), health risk, microbiological quality, and physicochemical properties of fresh, boiled, fried, and roasted R. phoenicis larvae. The proximate composition was analyzed using AOAC methods, essential and harmful metals were measured through AAS and ICP‐MS, microbiological quality was evaluated via standard culture methods, and potential health risks were determined using estimated daily intake (EDI) and target hazard quotient (THQ). Frying and roasting significantly reduced moisture content (to 30.5% and 46.2%, respectively) and increased protein content by 133.36% and 114.89%, respectively, compared to fresh larvae. Fat content was highest in fried samples (34.4%), resulting in elevated energy values (442.19 kcal/100 g). Calcium and iron contents increased significantly following frying and roasting, while zinc was better retained in fresh and boiled samples. Mercury and arsenic were below detection limits in all samples, whereas lead (0.33–0.39 mg/kg) and cadmium (0.82–0.94 mg/kg) exceeded Codex maximum limits; nevertheless, THQ values for all metals were < 1, indicating low non‐carcinogenic health risk. ILCR values for cadmium ranged from 3.4–4.1 × 10 −6 , slightly above the US EPA acceptable risk level (1 × 10 −6 ). MOE values for lead ranged from 1.79–1.96, indicating that exposure from PWL consumption is within a range of concern under the EFSA framework. Consuming fresh PWL unwashed (APC = 7.0 log 10 CFU/g) or washed with water only (APC = 5.2 log 10 CFU/g) is not recommended based on microbiological safety standards. UV‐spectra data corroborated the study findings.

Yazarların özeti; kaynağından alınmıştır. Food Science & Nutrition, 2026 · DOI ↗