The aim of this study was to assess the physico-chemical characteristics and fatty acid profile of oil from termite (Macrotermes subhylanus), green and brown long-horned grasshopper (Ruspolia differens). The insects were harvested in Siaya county of Western Kenya from the wild during swarming seasons. Physico-chemical characteristics of insects oil and the effect of two traditional heat processing methods (frying and solar drying) on the fatty acid profile were determined using standard methods. The insects oil was a clear, golden or light yellow colored liquid at room temperature, with a low solidification temperature (8–12 °C) for M. subhylanus and10–15 °C for R. differens. M. subhylanus showed an iodine value of 83.51 g iodine/100 g oil, peroxide value 0.19 mEq/Kg, saponification value 160.61 mg KOH/Kg and 38.77 mg/100 ml of total cholesterol. R. differens showed an iodine value of 86.97 g iodine/100 g oil, peroxide value 0.13–0.14 mEq/Kg, saponification value 229.67–234.40 mg KOH/Kg and 27.51–31.40 mg/100 ml of total cholesterol. Oleic acid was the major fatty acid in all the fresh insect samples (M. subylanus 52.1%, green R. differens 43.2%, brown R. differens 37.1%) while palmitic acid was the second most abundant fatty acid. Total unsaturated fatty acids were proportionately more than the total saturated fatty acids. The level of saturated fatty acids increased from fresh insect samples to heat processed samples (fried, fresh-dried and fried-dried), while the level of unsaturated fatty acids decreased with processing though insignificantly. The insects have high quality oil that maybe exploited in processing of nutritional food products and they may therefore be heat processed domestically without adversely affecting the quality of the oils.

中文翻译：

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油脂特性及热处理对野生白蚁（Macrotermes subhylanus）和长角蚱蜢（Ruspolia differentens）脂肪酸谱的影响

本研究的目的是评估来自白蚁 (Macrotermes subhylanus)、绿色和棕色长角蚱蜢 (Ruspolia differentens) 的油的理化特性和脂肪酸谱。这些昆虫是在成群的季节在肯尼亚西部的 Siaya 县从野外收获的。使用标准方法确定昆虫油的物理化学特性和两种传统热处理方法（油炸和日光干燥）对脂肪酸谱的影响。昆虫油在室温下为透明、金色或浅黄色液体，M. subhylanus 的凝固温度较低（8–12 °C），R. differentens 的凝固温度为 10–15 °C。M. subhylanus 的碘值为 83.51 g 碘/100 g 油，过氧化值为 0.19 mEq/Kg，皂化值为 160.61 mg KOH/Kg 和 38.77 mg/100 ml 总胆固醇。R. differentens 的碘值为 86.97 g 碘/100 g 油，过氧化值为 0.13–0.14 mEq/Kg，皂化值为 229.67–234.40 mg KOH/Kg 和 27.51–31.40 mg/100 ml 总胆固醇。油酸是所有新鲜昆虫样品中的主要脂肪酸（M. subylanus 52.1%，绿色 R.差异 43.2%，棕色 R.差异 37.1%），而棕榈酸是第二丰富的脂肪酸。总不饱和脂肪酸按比例高于总饱和脂肪酸。从新鲜昆虫样品到热加工样品（油炸、鲜干和油炸干燥），饱和脂肪酸的水平增加，而不饱和脂肪酸的水平随着加工而减少，但不显着。