Evaluation of nutritional composition and ecotoxicity of the stick insect Cladomorphus phyllinum

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ORIGINAL PAPER

Evaluation of nutritional composition and ecotoxicity of the stick insect Cladomorphus phyllinum Vanderleia Botton1   · Luana Marcele Chiarello1 · Guilherme Alan Klunk2 · Dielen Marin1 · Luana Curbani1 · Marcel Jefferson Gonçalves1 · Marcelo Diniz Vitorino2 Received: 13 July 2020 / Revised: 6 November 2020 / Accepted: 7 November 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020

Abstract The global population is estimated to reach 9 billion at 2050; thus, there will be an increase of food demand. In this scenario, edible insects can be considered as an option for both food and supplements source. In this work was evaluated the nutritional aspects of Cladomorphus phyllinum, also known as stick insect. Protein, carbohydrates, amino acids, lipids, fatty acids, minerals and ecotoxicity were analyzed. The raw sample had protein, carbohydrate, ester and lipid content of 17.96%, 8.33%, 15.23% and 1.85%, respectively, while the dry sample presented 64.6% protein content. It has been found that the dry stick insect presented the essential amino acids, leucine, isoleucine, valine, lysine, threonine, methionine, phenylalanine and histidine. Oleic acid (57.03%), palmitic acid (15.94%), linoleic acid (13.76%) and stearic acid (10.67%) were also found in dry samples. The micronutrients calcium, magnesium and zinc were the minerals with expressive concentrations. Besides, acute ecotoxicity tests performed with extremely sensitive species, Daphnia magna, Vibrio fischeri and Artemia Salina, revealed no toxicity associated with the Cladomorphus phyllinum. These results obtained in this work indicate that the stick insect can be used as an alternative insect-based protein, minerals, fatty acids and amino source. Keyword  Edible insect · Stick insect · Protein · Amino acid profile · Fatty acid profile

Introduction Insects are considered sustainable protein and are also important environmentally and economically as alternative food source [1, 2]. Furthermore, the projections indicate that protein consumption will double by 2050 with the increase of world population [3]. In this way, other advantages for insects are as follows: insect breeding demands smaller amounts of water, releases less greenhouse gases and needs up considerably smaller spaces than other systems or proteins production such as cattle, poultry and pigs. Electronic supplementary material  The online version of this article (https​://doi.org/10.1007/s0021​7-020-03649​-y) contains supplementary material, which is available to authorized users. * Vanderleia Botton [email protected] 1



Chemical Engineering Department, University of BlumenauFURB, Blumenau, SC, Brazil



Forestry Engineering Department, University of Blumenau-FURB, Blumenau, SC, Brazil

2

Insects are already recognized as an important source of protein for different cultures, such as Mexico, Africa and Southeast Asia countries [4, 5]. Edible insects are used as food to feed people and animals as nutritional source. It is estimated that in the world are consumed 2,