Lipidome of cricket species used as food

Daylan A. Tzompa-Sosa*, Koen Dewettinck, Paul Provijn, Jos F. Brouwers, Bruno de Meulenaer, Dennis G.A.B. Oonincx

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


The variation in lipidome of house cricket, banded cricket, Jamaican field cricket and two-spotted cricket was studied using high-throughput screening techniques for fingerprinting (MALDI TOF MS, GC–MS and LC MS-MS) and well-stablished chromatographic techniques for quantification (HPLC-ELSD, GC- FID). Although the four cricket species were reared in identical conditions, two-spotted & banded crickets had a lipid content 1.5 fold higher than house cricket. The lipids were high in UFA (>63%) and unsaturated TAG (>98%) making them liquid at room temperature, thus an oil. Cholesterol and several phytosterols were profiled finding high cholesterol concentration which is a point of concern. Eight phospholipid types (211 species) were identified with no major differences among cricket species. Using high-throughput screening techniques we demonstrate the complexity of cricket lipidome. Information on the lipidome of these crickets with high commercial value is important to estimate its nutritional value and their potential food applications.

Original languageEnglish
Article number129077
JournalFood Chemistry
Publication statusPublished - 1 Jul 2021


  • Entomophagy
  • Insect oil
  • Insects as food
  • Lipidomics
  • Novel food

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