Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications

Hua Li; Theeraphan Chumroenphat; Apichaya Bunyatratchata; Parinya Boonarsa; Colin Wrigley; Sirithon Siriamornpun

doi:10.1016/j.fochx.2023.101081

Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications

Food Chem X. 2023 Dec 15:21:101081. doi: 10.1016/j.fochx.2023.101081. eCollection 2024 Mar 30.

Authors

Hua Li¹, Theeraphan Chumroenphat^{2

3}, Apichaya Bunyatratchata^{2

4}, Parinya Boonarsa^{2

4}, Colin Wrigley⁵, Sirithon Siriamornpun^{2

4}

Affiliations

¹ Department of Cuisine and Nutrition, Yangzhou University, Yangzhou, Jiangsu Province 225127, China.
² Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
³ Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand.
⁴ Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
⁵ Center for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane 4067, Australia.

Abstract

This investigation explored chemical changes in cicadas during their developmental stages (nymph, late nymph, and adult). Tocopherols (α, δ, γ) were found at a total content of 13.7 mg/g, while γ-oryzanol was observed at 2.6 mg/g, with nymphs having the highest levels, followed by late nymphs and adults. Essential amino acids increased progressively with maturation, with methionine being the predominant amino acid in all samples. The index of essential amino acids in each tissue was as follows: adult (0.36), late nymph (0.33), and nymph (0.12). Eicosapentaenoic acid concentrations varied from 230 mg/100 g in adults to 880 mg/100 g in nymphs. Protein analysis using the Protein Simple Jess system revealed a molecular weight distribution ranging from 10 to 75 kDa, accounting for approximately 70 % of the total protein content. These findings offer valuable insights for incorporating cicadas as functional food ingredients, diversifying food product formulations.

Keywords: Edible insect; Eicosapentaenoic acid; Essential amino acid; Nutritional quality; Phenolic compound.