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Optimization of extraction methods and subsequent examination of bioactive components in silkworm pupae oil

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Silkworm pupae, rich in proteins and fats with over 30% linoleic acid, are gaining attention as nutritious, sustainable food resources and are widely used in health supplements and cosmetics. To explore their potential as an edible oil source, this study examined optimal extraction methods, focusing on drying and pretreatment processes. Freeze-drying and hot-air-drying were followed by microwave and roasting pretreatments, then pressing at 160 °C. Lipid peroxidation, acidification, and total polyphenol content were analyzed, alongside alpha-glucosidase inhibition activity, to assess the impact of these methods. The results showed that heat treatment of freeze-dried silkworm pupae improves oil yield and increases its bioactivity. Lipid peroxidation decreased by 20-40% with treatments such as microwave heating and roasting, while oils subjected to short heat treatments (less than 3 minutes) showed slightly increased DPPH radical scavenging activity. While drying alone did not affect total polyphenol content (TPC), heat treatment and high temperature pressing significantly increased TPC and α-glucosidase inhibition. These results suggest that controlled heat treatment enhances the functional properties of silkworm pupal oil. Therefore, freeze-drying followed by short heat treatment under high-temperature pressing could be an optimal extraction method to preserve nutritional value and increase yield, rendering it suitable for industrial applications.

Abstract

Silkworm pupae, rich in proteins and fats with over 30% linoleic acid, are gaining attention as nutritious, sustainable food resources and are widely used in health supplements and cosmetics. To explore their potential as an edible oil source, this study examined optimal extraction methods, focusing on drying and pretreatment processes. Freeze-drying and hot-air-drying were followed by microwave and roasting pretreatments, then pressing at 160 °C. Lipid peroxidation, acidification, and total polyphenol content were analyzed, alongside alpha-glucosidase inhibition activity, to assess the impact of these methods. The results showed that heat treatment of freeze-dried silkworm pupae improves oil yield and increases its bioactivity. Lipid peroxidation decreased by 20-40% with treatments such as microwave heating and roasting, while oils subjected to short heat treatments (less than 3 minutes) showed slightly increased DPPH radical scavenging activity. While drying alone did not affect total polyphenol content (TPC), heat treatment and high temperature pressing significantly increased TPC and α-glucosidase inhibition. These results suggest that controlled heat treatment enhances the functional properties of silkworm pupal oil. Therefore, freeze-drying followed by short heat treatment under high-temperature pressing could be an optimal extraction method to preserve nutritional value and increase yield, rendering it suitable for industrial applications.

참고문헌 (36)

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