Qualitative detection of frying oil composition used for fried grasshopper (Oedalense senegalenes krauss) using FTIR spectra in Maiduguri, Borno state, Nigeria.
Keywords:
Grasshopper, Oil composition FTIR, Deep-frying, Maiduguri
Abstract
Grasshopper is a micro livestock, rich in animal protein that is consumed as a delicacy, processed using deep-frying as a popular cooking method. The 100 g each of fried grasshopper (Oedalense senegalenes krauss) consisted of 4 treatments of laboratory single session deep-fried grasshoppers in covered utensils using commercial refined vegetable oil at 1600C for 2 minutes were used as control; while non- control samples were locally purchased from 3 ready-to- eat repeated-sessions of deep-fried grasshopper retail outlets in Maiduguri opposite Post Office, Wulari and Bulumkuttu respectively. Samples of grasshoppers were ground to powder and oil was extracted using soxhlet method and analyzed for quality to identify primary functional groups using Fourier Transform Infrared (FTIR) spectrometer. Distance variation in aberration characteristics of non-control oils indicated strong wide band for the O-H stretch around 2540 cm-1 (2500-3300 cm-1) for the carbonyl functional group and a strong C-N stretch (1180-1360 cm-1) which produced heterocyclic aromatic amine (HAA). Both functional groups constitute a serious health risk in overheated oil. For food safety and public health advocacy when cooking, frying oil should be discarded after one time use.
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References
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Zira, B.D., Lawal, S. and Bukar, M.M. (2021). Analysis of grasshopper (O. Senegalensis Krauss) marketing in Sudano Sahelian Region of Nigeria. Nigeria Journal of Animal Science and Technology, 4 (1): 131-136.
Awogbemi, O., Onuh, E. I. and Komolape, C. A. (2019). Thermal degradation and spectroscopic study of neat palm oil, waste palm oil methyl ester. IOP conference series: Earth and Environmental Sciences, 331: 21-31.
Cheseto, X., Baleba, S. B. S., Tanga, C. M., Kelemu, S. and Torto, B. (2020). Chemistry and sensory characterization of a bakery product preferred with oils from African edible insects. Foods, 9:800-809.
Donkor, E., Mithofer, D., Mbeche, R., Kinyuw, J. and Nakimbugwe, D. (2020). Value addition and off-season market participation among retailers in the grasshopper value chain in Central Uganda. Tropenteg conference, Germany (presented online).
Escamilla-Rosales, M.F. et al. (2019). Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish. European Food Research Technology, Publish online 21st march 2019.
FDA (Food and Drug Administration) (2018). Guideline for industry: num 255. The use of an alternate name for potentially allergenic ingredients in the labelling of human food and animal feed (FDA). Available at www.fda.gol/
Jongema, E. (2015) World list of edible insects. Wageningen University, Wageningen pp43-49
Kim, T.K., Young, H.I., Kim, Y.B., Kim, H.W. and Choi, Y.S. (2019). Edible insects as a protein source: a review of public perception, processing technology and research trends. Food Science of Animal Resources, 39:521-540
Lange, K. W. and Nakamura, Y. (2023). Potential contribution of edible insects to sustainable consumption and production. Frontiers in Sustainability, 4:1112950
Liceaga, A. M. (2021). Processing insects for use in the food industry. Current Option in Insects Science, 48:32-36.
Liu, R., Qi, N., Sun, J., Chen, H., Zhang, N. and Jun, B. (2012). Effects of frying conditions on volatile composition and odour characteristics of fried pepper (Zanthoxylum bungeannum) oil. Foods, 11:1661
Lim, S.Y., Abdul Mutalib, M.S., Khaza’ai, H. and Chang, S. K. (2018). Detection of fresh palm oil adulteration with recycled cooking oil using fatty acid composition and FTIR spectral analysis, International Journal of Food Properties, 21 (1): 2428-2451.
Makinta, U., Mohammed, S.T., Mamman, B.Y. and Makinta, B.G. (2014). Analysis of cost and returns of fried grasshopper marketing in Maiduguri metropolis, Borno State, Nigeria. Agriculture and Food Security, 1 (1): 31-35.
Marikkar, J. M. N. (2022). Adulteration in oilseed and fats industry. In: Recent advances in edible fats and oils technology, Lee et al., (ed) Singapore: Springer17:464-480.
Mashodi, N., Rahim, N. Y., Mohamed, N. and Asman, S. (2020). Evaluation of extra virgin olive oil adulteration with edible oils using ATR-FTIR spectroscopy Malaysian Journal of Applied Science, 5:35-44.
Mittu, B., Chaturvedi, A. and Sharma, R. (2023). In: Frying technology, Singh, A., Wani, S. A. and Kumar, R. (Eds). 1st Edn. Boca Raton: CRC Press
Muhizi, T. (2014). NMR and FTIR analysis of overheated cooking oil. Oriental Journal of Chemistry, 30(2): 643-649.
Mustapha, L. M. and Surgun, S. (2021). Comparative analysis and characterization of biodiesel production from Moringa oleifera, Glycine max and Jatropha curcas seed oils using homogenous catalyst. International Journal of Advances in Engineering and Management, 3: 512-523.
Mustapha, L. M., Shago, M. I., Burhanudden, R. H. and Suleiman, G. (2021). Physicochemical analysis and characterization of biodiesel production from Ricinus communis seed oil. FUDMA Journal of Sciences, 5 (1): 404-410.
Penedo, A.O., Bucher, S., Torre, D., Cotze, F., Bonner, T. A. and Bruck, W.M. (2022). The consumption of insects in Switzerland: University IT-based perspectives of entomophagy. Foods 11: 2771-2883
Ramos–Elorduy, J. M., Pino, J. M. and Camacho, V.H.M. (2012). Could grasshoppers be a nutritive meal? Food and Nutrition Science, 3:164
Rohman, A., Cheman, Y.B., Ismail, A. and Puziah, A. T. (2010). FTIR spectroscopy combined with chemometerics for analysis of lard in some vegetable oils. Cyta- Journal of Food, 9:96-101.
Shara, H. A. (2012). The driving force behind increasing grasshopper frying business in Maiduguri: profitability or joblessness? International Journal of Economic Development Research and Investment, 3(2): 110-117.
Tan, S. L., Meriam Suhaimy, S. H. and Abd Sanand, N. A. (2022). Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy- a review. Czech Journal of Food Science, 40:1 -14.
Tarmizi, A. H. A., Ismail, R. and Kauntom, A. (2016). Effect of frying on the palm oil quality attributes –a review. Journal of Oil Palm Research, 28 (2): 143-153.
Thain, S. (2022). IR spectroscopy and FTIR spectroscopy: How an FTIR spectrometer works and FTIR analysis. www.technologynetwork.com
Van Huis, A., Van Uterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. and Vantomme, P. (2013). Edible insects: future prospects for food and food security. FAO Forestry paper num 171, Rome: Food and Agriculture Organisation (FAO) pp.187.
Zang, C.X., XI, J., MA, Y.X. and Wang, X.D. (2021). Effect of deep fat frying conditions on the formation of heterocyclic aromatic amines in chicken meat. Food Science and Technology, 42: 67321
Zhang, L., Lecoq, M., Latchinishy, A. and Hunter, D. (2019). Locust and grasshopper management. Annual Review of Entomology, 46:15-34.
Zira, B.D., Lawal, S. and Bukar, M.M. (2021). Analysis of grasshopper (O. Senegalensis Krauss) marketing in Sudano Sahelian Region of Nigeria. Nigeria Journal of Animal Science and Technology, 4 (1): 131-136.
Published
2024-04-20
How to Cite
Ebenso, I. E., Daja, A., Sodipe, O. G., Umoren, E. P., Akpan, I.P., Musa, I. A., & Ademolu, K.O. (2024). Qualitative detection of frying oil composition used for fried grasshopper (Oedalense senegalenes krauss) using FTIR spectra in Maiduguri, Borno state, Nigeria. Nigerian Journal of Animal Science and Technology (NJAST), 6(4), 74 - 81. Retrieved from http://njast.com.ng/index.php/home/article/view/297
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