Consumption of Escamoles (Liometopum apiculatum M.): A Source of Vitamins A and E

Aims: To assess lipids and fat-soluble vitamins A and E in Escamoles and inform the population about the benefits the intake of these edible insects may provide for human health.

Study Design: A combined protocol with both sampling and analytical procedures was used.

Place and Analysis: Escamoles were collected at “El Cardonal”, located at northwest of the State of Hidalgo, in spring (2014). Nutrient content analysis was performed according to AOAC methods and High Performance Liquid Chromatography (HPLC).

Methodology: Sample: Conventional sampling was performed during the second week of March, 2014. Escamoles analysis: Lipid content was determined according to AOAC methods by the semicontinuous solvent extraction method. Fat-soluble vitamin contents (A and E) were determined by High Performance Liquid Chromatography (HPLC) with a 5-point calibration curve with external standars (0.66 to 6.60 mg/L and 30.22-302.18 mg/L of all-trans-retinol and α-tocopherol, respectively).

Results: The analysis showed that Escamoles contain: Lipids, 34.96 g/100 g dry sample; Vitamin A, Retinol, 0.3024 mg /100 g and Vitamin E, α-tocopherol, 3.29 mg/100 g.

Conclusion: Escamoles consumption, as a source of vitamins A and E may help populations living in rural and semi-arid zones, improve their health.