Comparative Study of Lipid Quality from Edible Insect Powders and Selected Cereal Flours Under Storage Conditions

Abstract

The increasing demand for sustainable food requires the development of raw materials and products that provide not only high-quality proteins but also valuable lipids. The aim of this study was to compare the lipid quality of insect powders with that of selected cereal flours (millet, oat, and rice) during four months of storage at room temperature. To simulate increased oxidative conditions, the packages were filled only halfway, thereby increasing oxygen availability. Lipids were extracted using the Bligh–Dyer method, and their oxidation status was assessed based on peroxide value (PV), p-anisidine value (p-AsV), and the total oxidation (Totox) index. Fatty acid composition, antioxidant activity, and oxidative stability were determined using differential scanning calorimetry (DSC). Directly after purchase, none of the analyzed flours or insect powders exceeded a PV of 10 meq O2/kg lipids or a p-AsV of 20. After four months of storage, lipid oxidation increased in all samples, with changes ranging from 4.6% to 30%, depending on the parameter analyzed. Lipids extracted from insect powders consistently showed significantly higher oxidation levels than those from cereal flours. The proportion of PUFAs in the lipids of the flours ranged from 36.40% to 64.21%, whereas in insect powders it ranged from 30.01% to 37.29%. After storage, only minor changes in PUFA content were observed, and these did not indicate advanced destructive oxidative degradation. Overall, the lipids present in the analyzed flours demonstrated favorable nutritional quality indices, including AI (0.10–0.48), h/H (2.23–10.47), and TI (0.22–1.14). The results indicate that insect powders can serve as a valuable source of fatty acids; however, their susceptibility to lipid oxidation necessitates careful consideration during processing and storage.