Browsing by Author "Contreras, Luilli"

Now showing 1 - 2 of 2
  • Artículo
    Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish
    (2019-08) Castañeda Antonio, María Dolores; Escamilla Rosales, María Fernanda; Ariza Ortega, José Alberto; Ramos Cassellis, María Elena; Romo Gómez, C.; Diaz Reyes, Joel; Ramírez Moreno, Esther; Alanis, Ernesto; Cruz Cansino, Nelly del Socorro; Betanzos Cabrera, Gabriel; Suárez Diéguez, Teodoro; Molina Trinidad, Eva María; Contreras, Luilli; Olivo, Diana; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Escamilla Rosales, María Fernanda; 0000-0001-8476-1031; Ramos Cassellisr, María Elena; 0000-0003-4922-848X; Diaz Reyes, Joel; 0000-0003-0848-3388; Ramírez Moreno, Esther; 0000-0002-9928-8600; Betanzos Cabrera, Gabriel; 0000-0003-2027-6904; Suárez Diéguez, Teodoro; 0000-0003-3603-7705
    "In Mexico, especially in Hidalgo State, a variety of insects are sold in different culinary preparation ways, which the most accepted by the consumer living in the city are the butter-fried grasshoppers. Therefore, the objective of this work was to compare the proximal chemical composition and the quality of fatty acids in the butter-fried grasshoppers that are commercialized. The samples of fresh and fried grasshoppers were purchased. The fresh samples were dehydrated and both samples were homogenized and proximal chemical composition and fatty acids were analyzed. The oils were extracted with Soxhlet extraction equipment. To measure the quality of the oils, a chemical analysis and an instrumental analysis were carried out. The lipids were the majority in the dehydrated (40.11%) and fried (47.67%) samples. Moisture and temperature were the variables that increased the lipid degradation in the samples. There was a difference in the percentages of saturated and unsaturated fatty acids in dehydrated and fried samples, with 37.11% and 44.41%, and 62.77% and 55.46%, respectively. The excess consumption of this dish, in addition of a low physical activity, can cause damage to the body; therefore, it is suggested to select an alternate lipid source".
  • Artículo
    Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)
    (2022-02) Castañeda Antonio, María Dolores; Escamilla Rosales, María Fernanda; Ramos Cassellis, Maria Elena; Contreras, Luilli; Ramírez Moreno, Ester; Cruz Cansino, Nelly del Socorro; Vargas Bello Pérez, Einar; Betanzos Cabrera, Gabriel; Diaz Reyes, Joel; Ariza Ortega, José Alberto; Castañeda Antonio, María Dolores; 0000-0003-0350-3802; Escamilla Rosales, María Fernanda; 0000-0001-8476-1031; Ramos Cassellis, Maria Elena; 0000-0003-4922-848X; Ramírez Moreno, Ester; 0000-0002-9928-8600; Vargas Bello Pérez, Einar; 0000-0001-7105-5752; Betanzos Cabrera, Gabriel; 0000-0003-2027-6904; Diaz Reyes, Joel; 0000-0003-0848-3388
    "In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with respect to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it´s necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their structure, in CH and MW, which can cause health problems".