Effects of Extraction Methods on Physicochemical Properties and Antioxidant Activity of Mealworm Oil

This study aimed to evaluate differences in the quality characteristics, tocopherol contents, and antioxidant activities of mealworm oil obtained using different extraction methods, namely, by pressed extraction (TmoP), solvent extraction (TmoH), and supercritical fluid extraction (TmoS).TmoS oil had higher total polyphenol and flavonoid contents and antioxidant activities (DPPH, ABTS radical scavenging and ferric reducing antioxidant power) than the other oil.In addition, TmoS oil had highest γ-tocopherol, α-tocopherol, and δ-tocopherol contents, while TmoP oil had the highest β-tocopherol level.As regards stability parameters, TmoP and TmoS oils had significantly lower acid values, peroxide values, p-anisidine, and total oxidation values than TmoH oil.By measuring the color parameters, the b* value was significantly higher in TmoS than the TmoP and TmoH, and the a and L values were significantly higher in TmoH group.Overall, these results suggest that supercritical fluid extraction produces higher-quality edible oil.