From:  Defatting method shapes nutritional quality, oxidative stability, and techno-functional properties of Rhynchophorus phoenicis larvae

 Effect of different defatting methods on the physicochemical properties of lipids from Rhynchophorus phoenicis larvae.

Defatting treatmentAV (mg·KOH/g lipid)PV (meq·O2/kg lipid)p-AnV
CPO0.00 ± 0.00a5.05 ± 0.80b1.07 ± 0.32a
HO0.05 ± 0.01c17.30 ± 0.99d1.34 ± 0.12a
EO0.05 ± 0.01c1.54 ± 0.75a11.50 ± 0.56c
HIPO0.01 ± 0.00b14.40 ± 1.08c8.70 ± 0.13b

Values are expressed as mean ± standard deviation (n = 3). One-way analysis of variance (ANOVA) and Tukey’s post-hoc test were used for comparisons. Within the same column, values followed by different letters differ significantly (Tukey, p < 0.05). CPO: cook-pressed oil; HO: hexane-extracted oil; EO: ethanol-extracted oil; HIPO: hexane:isopropanol extracted oil; AV: acid value; PV: peroxide value; p-AnV: p-anisidine value.