Studies on Microbial Quality, Protein Yield, and Antioxidant Properties of Some Frozen Edible Insects

Table 4

Protein content, DPPH radical scavenging activity, and FRAP of defatted field cricket before and after subcritical water hydrolyses.

Hydrothermal treatment of defatted field cricket	Protein (g/g of freeze-dried sample)	DPPH radical scavenging activity (%)	FRAP (mM Fe^2+ eq./g)
Control (untreated)
121°C, 15 min
121°C, 30 min
135°C, 15 min
135°C, 30 min

(). Significantly different () from that of the Control. ^#Significantly different () from that of the sample treated at 121°C for 15 minutes. ^§Significantly different () from that of the sample treated at 121°C for 15 minutes and at 135°C for 30 min.