Author Identifier

W. M.A.D.Binosha Fernando: https://orcid.org/0000-0002-8364-7808

Document Type

Journal Article

Publication Title

International Journal of Food Science and Technology

Volume

60

Issue

1

Publisher

Oxford Academic

School

School of Medical and Health Sciences

Comments

Mannawa Arachchige, A. M., Williams, M., Fernando, W. B., Karnpanit, W., Lumanlan, J., & Jayasena, V. (2025). The impact of solvent extraction and enzyme-assisted extraction on the yield and quality of black soldier fly larvae (Hermetia illucens) oil. International Journal of Food Science and Technology, 60(1), vvaf088. https://doi.org/10.1093/ijfood/vvaf088

Abstract

The increased interest in black soldier fly larvae (BSFL) oil is driven by its beneficial fatty acid composition, leading to the development of effective extraction methods. This study evaluated the impact of solvent extraction (SE) and enzyme-assisted extraction (EAE) on the yield and quality of BSFL oil. SE using hexane, petroleum ether, isopropanol, and ethanol after 6 hr of extraction resulted in higher yields compared to EAE using alcalase, papain, and trypsin after 24 hr, with the highest yield recorded for petroleum ether (33%), followed by isopropanol (30%). Isopropanol extraction demonstrated the highest antioxidant activity (77%). The results indicated a high saturated fatty acids (SFAs) content (63%-78%), with lauric acid being the predominant fatty acid (32%-42%). The SFAs content was significantly affected by SE and EAE, while the unsaturated fatty acid content showed no significant differences. Petroleum ether is an effective solvent for achieving high yield, and isopropanol is a prominent green solvent offering both high yield and strong antioxidant activity. These outcomes exhibit the flexibility of selecting oil extraction treatments for BSFL to meet specific needs of food products and applications.

DOI

10.1093/ijfood/vvaf088

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

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Food Science Commons

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