Evaluation of the Vitamin B Content of Edible Insects

초록

Studies on the nutritional composition of edible insects have been conducted to evaluate them as alternative protein food. However, there is limited information on the vitamin B content of these insects. Therefore, in this study, the high-performance liquid chromatography (HPLC) method was used to determine the vitamin B contents of edible insects. Thiamine, riboflavin, niacin, and pantothenic acid contents as dry matter weight base in edible insects ranged from 0.247∼6.714 mg/100 g, 0.000∼9.134 mg/100 g, 0.215∼7.919 mg/100 g, and 2.375∼22.224 mg/100 g, respectively. However, pyridoxine was not detected. The nutritional profile of edible insects and conventional protein sources (meat, dairy, and soy products) was compared for the vitamin B content. The results of this study will from part of a database to be used the publication of the 10th revision of the Korean Food Composition Table. © 2022 The Korean Society of Food Science and Nutrition.

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