Abstract

INSECTS ON THE MENU: EXPLORING THE ANTIOXIDANT AND ANTIDIABETIC ACTIVITIES OF EDIBLE INSECTS

Umadevi Srinivasan and Sharmila Banu Gani*

ABSTRACT

Edible insects and invertebrates are increasingly being consumed as a whole, despite some people finding the practice of entomophagy disgusting. This trend is gaining popularity in European countries. Edible insects are known to be a valuable source of high-quality proteins, minerals, vitamins, and fatty acids, with a low ecological impact. However, limited information is available on their role as a source of bioactive ingredients, particularly antioxidants and antidiabetic compounds. In this study, we investigated the antioxidant and antidiabetic activities of commercially available edible insects. We employed in vitro assays to evaluate the ABTS radical scavenging activity and DPPH radical scavenging activity of grasshoppers and silkworms. Additionally, we determined the dipeptidyl peptidase IV inhibitory activity and α-glucosidase inhibition activity of the insects. The insects were subjected to different heat treatments, including boiling and baking, to assess their impact on the release of antioxidant and antidiabetic compounds. The results revealed that grasshoppers and silkworms exhibited significant antioxidant activity, as evidenced by their ABTS and DPPH radical scavenging capacities. Heat treatment, particularly baking, enhanced the antiradical activity of the insects. In terms of antidiabetic activity, the insects showed strong dipeptidyl peptidase IV inhibitory activity and α-glucosidase inhibition activity. Heat treatment also increased the inhibitory activity of the insects against these enzymes. Our findings demonstrate that commercially available edible insects, such as grasshoppers and silkworms, are rich sources of bioactive compounds with antioxidant and antidiabetic properties. Heat treatment can further enhance the release of these compounds, making insects a promising source of functional ingredients for the development of sustainable and health-promoting diets. These results contribute to the growing interest in entomophagy and highlight the potential of edible insects as a novel and eco-friendly food source. Further research is warranted to explore the specific bioactive constituents and their potential health benefits in humans.

Keywords: Edible insects, antioxidant, antidiabetic, functional ingredients, health benefits.