Abstract:
The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study
focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and
Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical
properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The
cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low
solidification temperature (< 2
◦
C), a high refractive index (1.46), and a specific gravity of 0.88. Notably,
peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values
(234–246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder
was rich in protein (56.8–56.9% -) and fat (31.7–33.5% -of dry matter), with significant amounts of essential
omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic
(23.9–31.2 mg/100 g-) and oleic acids (10.9–11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to
65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight
the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical
industries.
