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S H O R T C O M M U N IC A T I O N

Evaluation of nutritional status of an edible grasshopper,

Oxya Chinensis Formosana

Sook-Hee HYUN1, Ki HAN KWON2, Keun-Hyung PARK1, Heon Cheon JEONG3, Ohseok KWON4,

Hamisi TINDWA1

and Yeon Soo HAN1

1 College of Agriculture and Life Science, Chonnam National University, Gwangju, Republic of Korea

2 Department of Food Science and Nutrition, College of Health, Welfare and Education, Gwangju University, Gwangju, Republic of Korea

3 Hampyeong Insect Institute, Hampyeong, Republic of Korea

4 College of Agriculture and Biosciences, Kyungpook National University, Daegu, Republic of Korea

Correspondence

Yeon Soo Han, College of Agriculture and

Life Science, Chonnam National University,

300 Yongbong-dong, Buk-gu, Gwangju500-757, Korea.

Email: [email protected]

Received 25 June 2012;

accepted 13 August 2012.

doi: 10.1111/j.1748-5967.2012.00469.x

Abstract

This study was conducted to examine the nutritional status of the grasshopper

(Oxya chinensis formosana

, OCF) as human food, exploring it as an alternativeedible resource. Analysis of free amino acid shows that there are various essential

amino acids in addition to saturated and unsaturated fatty acids in OCF dried

powder. Analysis of the mineral contents and vitamins of dried OCF indicates that

it is rich in calcium, vitamin B6, and niacin. The heavy metal content of OCF

recorded was low, making it safe for human consumption: OCF had plumbum at

0.010.03 mg/100 g, cadmium at 0.0020.005 mg/100 g, arsenic at 0.070.17 mg/

100 g, and mercury at 0.00030.0007 mg/100 g. In conclusion, given its high

nutritive quality in terms of proteins and fats, coupled with lower heavy metal

content, it would be recommended to use the grasshopper (OCF) as substitute to the

traditional sources of protein.

Key words: Oxya, chinensis formosana, grasshopper, alternative edible resources.

Introduction

Improved life standards and increased attention to health has

led to new awareness regarding the importance of dietary

habits to maintain health. Accordingly, interest in exploring

alternative food resources that contain nutritionally func-

tional materials from various insects has been growing (Joint

FAO/WHO Expert Consultation on Protein Quality Evalua-

tion, 1991; DeFoliart 1992; Bukkens 1997; Shantibala et al.

2012; Van Itterbeeck and van Huis, 2012). Many edibleinsects have been investigated and reported by other

researchers in the world (Bukkens 1997; Ramos-Elorduy

et al. 1997, 2011; Wu et al. 2000; Xia et al. 2012). Edible

grasshoppers such as Oxya chinensis formosana, (OCF)

present one such alternative.Although OCF has been used as

food for a long time, no systematic analysis of OCF has been

conducted and reported either in Korea or abroad. Therefore,

this study attempts to examine nutritional value of OCF

using various biochemical and physiochemical methods.

Materials and methods

Insect

This experiment used the grasshopper, Oxya chinensis

formosana which was reared by Hampyeong-gun Insect

Research Institute from May to September 2009 and distrib-

uted from the Institute. They were steam-treated in a steamer

at a temperature of 99C for five minutes and then hot air

dried at a temperature 60C three times (for two hours eachtime at an interval of 30 min). Zipper bags, each containing

50 g of grasshoppers were stored in a freezer. Whenever

necessary, an appropriate quantity was powdered in a

grinder for use as an experimental material.

Analysis of crude protein and amino acids

Oxya chinensis formosanasample (159.8 mg) was placed

into a Kjeldahl flask. Decomposition accelerator (0.5 g)

Entomological Research42 (2012) 284290

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2012 The Authors

Entomological Research 2012 The Entomological Society of Korea and Wiley Publishing Asia Pty Ltd


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was added to it and 12 mL of sulfuric acid was dropped

along the inside wall of the flask. One mL of 30% hydro-

gen peroxide was added in small portions while shaking

the flask. The mixture was digested following the protocols

prescribed in the food code. The crude protein content was

measured in terms of the amount of nitrogen released (%)

as this correlated with the amount of sodium hydroxideused in the neutralization reaction as given by the formula

below:

Nitrogen

a bCollected sample amount mg

Ni

%

.

( )

= ( ) ( )

0 7003 100

ttrogen coefficient

a: mL of 0.05N sodium hydroxide consumed for neutraliza-

tion in blank test

b: mL of 0.05N sodium hydroxide consumed for neutraliza-

tion in actual test

Following the protocols of the standard food code,

the test solution was analyzed by an amino acid auto-

matic analyzer (S-433H, Sykam GmbH, Eresing,

Germary).

Crude fat and fatty acids

Both the crude fat and fatty acid content of the samples

were analysed. Crude fat extraction was made under the

crude fat extraction method as described by the food code.

About 23 mg of sample was placed in a glass tube for

hydrolysis of oil and fat that were extracted from the food,and 1 mL of internal standard solution was added to it.

Following addition of 1.5 mL of 0.5N methanol sodium

hydroxide and nitrogen infusion, the tube cap was closed

and the content was mixed. It was warmed for about 5 min

in a 100C heating block. After it was cooled, 2 mL of

14% trifluoroborane methanol solution was added and

nitrogen was infused again. The cap was closed immedi-

ately and the content was mixed. It was warmed for 30 min

at a temperature of 100C. It was cooled to 30C. Then,

1 mL of iso-octane solution was added and nitrogen was

infused. It was shaken vigorously after the cap was closed.

After 5 mL of saturated sodium chloride was added andnitrogen was infused, it was shaken with the cap closed. It

was then cooled to room temperature. The columns tem-

perature was maintained at 180C for 40 min and then it

was heightened to 230C at a rate of 3C/min and main-

tained for 15 min. The temperatures of injector and detec-

tor were set at 250C and 260C, respectively, with a flow

rate of 1.0 mL/min.

Fatty acid content in a 100 g sample was calculated as

follows.

Fatty acid

content

g g food

Crude fat content g g food

100

100

( )

=

( ))

( )Fatty acid content g g fatty acid100

100

Analysis of inorganic components and

heavy metals

The analysed inorganic contents of the sample used in this

study included inorganic metallic components such as Na,

Fe, Ca, Mg, K, Mn, Cu, and Zn. The OCF (0.5100 g) was

placed in a microwave digestion system (Micro Prep Q2000,

Questron Technologies Corporation, Mississauga, Canada).

The content was treated with nitric acid and decomposed. It

was transferred to a volumetric flask and brought to a con-

stant volume of 100 mL. This test solution was analyzed by

an atomic absorption spectroscopy system (Analyst 400,

Perkin Elmer, USA) and an inductively coupled plasma

mass spectrometry system (ICP-MS) (Agilent 7500 series,Santa Clara, CA, USA). The standard solution and its blank

test solution were treated by the same procedure. A calibra-

tion curve was drawn and the concentration of the test

solution was calculated.

For the phosphorus content determination, the protocol

prescribed by the proximate analysis of the food code was

used to prepare the test solution using Oxya chinensis

formosana(0.5100 g) samples. A blank set was run under

the same conditions without the samples. Phosphorus

content was calculated using the following formula.

Phosphorus mg g A

As SV100 0 05

1100( ) = .

As: Absorbance of standard solution

A: Absorbance of test solution

S: Collected sample amount (g)

V: Dilution factor of test solution

Analysis of toxic heavy metals

(Pb, Cd, As, Hg)

Toxic heavy metal content was measured according to clause

1 (heavy metal test methods of the food code). The samples

of Oxya chinensis formosana

(0.5100 g) were dried andcharred in a crucible and made into ash at 550C. After the

ash making, it was moistened with water and 24 mL of

hydrochloric acid was added. After drying, 12 mL of 0.5N

nitric acid was added and the content was warmed and

melted. Then it was brought to a constant volume of 25 mL

and used as a test solution. The same procedure was applied

to the blank test solution to match the test solution. The

standard, test and blank test solutions were injected into the

ICP-MS (Agilent 7500 series, Aligent Technologies, Santa

Nutritional status of an edible grasshopper

285Entomological Research42 (2012) 284290 2012 The Authors. Entomological Research 2012 The Entomological Society of Korea and Wiley Publishing Asia Pty Ltd


3/7

Clara, CA, USA) to derive the concentration of the test

solution. Additionally, we analysed vitamins (A, B1, B6, C,

D), niacin and energy content of our samples strictly follow-

ing the respective methods described in the food code.

Analysis of vitamins

Vitamin A

Vitamin A content was measured according to the liquid

chromatography quantitative analysis method under the test

methods for proximate analysis prescribed by the food code.

The sample (4.3833 g) was weighed precisely into a round

bottom flask and 30 mL of ethanol and 1 mL of 10% pyro-

gallol ethanol solution were added to the sample. The

content was well mixed and 3 mL of potassium hydroxide

solution was added.Then, a reflux condenser was attached to

the flask and the content was saponified for 30 min. It was

rapidly cooled down to room temperature. After 30 mL ofwater was added, it was transferred to an amber separatory

funnel, to which the addition of 10 mL of water and 30 mL

of petroleum ether (super grade) was made.The mixture was

well shaken and left in that state. Then the water layer was

transferred to another amber separatory funnel. The water

layer was extracted twice, each time with 30 mL of petro-

leum ether. It was combined with the liquid that was

extracted using petroleum ether and washed with 10 mL of

water once and then 50 mL of phenolphthalein test solution

to an extent that it did not change color. The petroleum ether

layer was dehydrated by adding sodium sulfate anhydrous

and all the petroleum ether extracts were combined anddecompressed and dried at 40 to 50C. The residual was

melted using isopropanol (super grade) and 1.0 mLof it was

used as a test solution.

Analysis was made by high-performance liquid chroma-

tography (HPLC) using a Luna C18 column (4.6 250 mm,

10 mm, Phenomenex, Torrance, CA, USA) with a mobile

phase of EtOH/H2O at 80 : 20 (v/v, isocratic mode) and

a FL2000 fluorescence detector (Waters, Milford, MA,

USA), whose excitation and emission wavelengths were

at 340 nm and 460 nm, respectively. The flow rate was

1.0 mL/min.

For quantitative analysis, the concentration of vitamin A

(IU/mL) in the test solution was calculated from a calibra-

tion curve that was derived from the peak area or height of

the standard solution obtained by injecting 20 mL of the test

solution and 20 mL of the standard solution. The vitamin A

content (I.U/100 g) was then calculated using the following

formula.

Vitamin

IU g S

a b

Collected sample amount g100 100

( )=

( )

S: Vitamin A concentration in test solution (IU/mL)

a: Total amount of test solution (mL)

b: Dilution factor of test solution

Vitamin B1

Vitamin B1content was measured according to the liquid



A sample of 3.1717 g was weighed precisely and 0.1N HCl

50 mL was added for homogenization. Its pH was set at 45

by addition of 2N sodium acetate and then it was brought to

a constant volume of 50 mL with distilled water. It was

poured into a centrifuge tube for centrifugal separation at

3000 rpm for 15 min, and 4 mL of its supernatant was mixed

with 3 mL of 15% NaOH and 3 mL of 1% K 3Fe(CN)6in a

test tube. It was neutralized with 3 mL of 3.75N HCl. It was

passed through a Sep Pak C18 cartridge (MeOH/5 mM

ammonium acetate, 30 : 70 (pH 5) mL) and used as a testsolution for HPLC analysis. The analysis was made using a

Luna C18 column (4.6 250 mm, 10 mm, Phenomenex)

with a mobile phase of MeOH/5 mM ammonium acetate at

30 : 70 (v/v, isocratic mode) and a FL2000 fluorescence

detector (Waters), whose excitation and emission wave-

lengths were at 374 nm, 450 nm, respectively. The flow rate

was 0.7 mL/min.

Vitamin B1 content (mg/100 g) of the sample was

calculated using the following formula.

Vitamin B amount

mg g S

a b

Collected sample

amount g

1

100

10

( ) =

( )

00

1000

S: Vitamin B1concentration in test solution (mg/mL)

a: Total test solution amount (mL)


Vitamin B2

Vitamin B2content was measured according to the liquid



8.0266 g of the sample was precisely weighed and 25 mL ofdistilled water was added to it for homogenization. Then the

content was brought to a constant volume of 50 mL. It was

sonicated for 30 min and placed into a centrifuge tube for

centrifugal separation at 3000 rpm for 15 min. The superna-

tant was filtered by a 0.45 mm filter and used as a test

solution for HPLC analysis. The analysis was made using a

Luna C18 column (4.6 250 mm, 10 mm, Phenomenex)

with a mobile phase of MeOH/10 mM NaH2PO4at 35 : 75

(v/v, isocratic mode) and a FL2000 fluorescence detector

S.-H. Hyun et al.

286 Entomological Research42 (2012) 284290 2012 The Authors. Entomological Research 2012 The Entomological Society of Korea and Wiley Publishing Asia Pty Ltd


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(Waters), whose excitation and emission wavelengths were

at 444 nm and 530 nm, respectively. The flow rate was

0.8 mL/min.

Vitamin B

riboflavin FMN FAD

mg g

S a b

Collected samp

2

100

, ,( )

( )

=

lle

amount g( )

100

1000

S: Vitamin B2concentration in test solution (mg/mL)



Vitamin B6

Vitamin B6 content was measured according to the

liquid chromatography quantitative analysis method under

the test methods for proximate analysis prescribed by the

food code. A sample of 8.0266 g was weighed preciselyand 25 mL of distilled water was added to it for homog-

enization. Then the content was brought to a constant

volume of 50 mL. It was sonicated for 30 min and placed

into a centrifuge tube for centrifugal separation at

3000 rpm for 15 min. The supernatant was filtered by a

0.45mm filter and used as a test solution for HPLC analy-

sis. The analysis was made using a Luna C18 column (4.6

250 mm, 10mm, Phenomenex) with a mobile pha-

se of MeOH/10 mM NaH2PO4 at 35 : 75 (v/v, isocratic

mode) and a FL2000 fluorescence detector (Waters),

whose excitation and emission wavelengths were at

290 nm and 396 nm, respectively. The flow rate was1.0 mL/min.

Vitamin B

pyridoxine mg g S

a b

Sample amount g

6

100

100

100,( )=

( )

00

S: Vitamin B6 (Pyridoxine) concentration in test solution

(mg/mL)



Vitamin C

Vitamin C content was measured according to the liquid



A sample of 2.3295 g was weighed and the same amount of

10% metaphosphoric acid solution was added to it. The

content was suspended for 10 min and an adequate amount

of 5% metaphosphoric acid was added to it for homogeni-

zation. The homogenized sample was transferred into a

50 mL volumetric flask.After the container was washed with

a small amount of 5% metaphosphoric acid, the content was

brought to a constant volume of 50 mL. Then it was cen-

trifugally separated at 3000 rpm for 15 min and its superna-

tant was appropriately diluted with 5% metaphosphoric acid

solution. It was used as a test solution for HPLC analysis.

The analysis was made using a Luna C18 column (4.6 250 mm, 10mm, Phenomenex) with a mobile phase of

0.05 M KH2PO4 solution (pH 3, isocratic mode) and a

486 UV detector (Waters) at 254 nm. The flow rate was

0.5 mL/min.

Vitamin C content

mg g S

a b

Collected sample

amount g

100

1

( ) =

( )

000

1000

S: Ascorbic acid concentration in test solution (mg/mL)



Vitamin D

Vitamin D content was measured according to the test

methods for proximate analysis prescribed by the food

code. A precise 5.3708 g of the sample was put into a flask,

to which 10% pyrogallol, 40 mL of ethanol solution

(ethanol diluted with 36 mL of water) and 10 mL of KOH

(1 mL of KOH diluted with 9 mL of water) were added.

Then a reflux condenser was attached to the flask and the

content was saponified for 30 min in a boiling water bath.

It was cooled down to room temperature and 100 mL of

benzene was added. The content was shaken hard andmixed for 15 min and transferred to a 300 mL separatory

funnel. Next, 100 mL of 1N KOH was added to the funnel

and the content was vigorously shaken and mixed. It was

left in that state for a while and the water layer was

removed. Forty millilitres of 0.5N KOH was added to the

benzene layer and the content was shaken and mixed. The

benzene layer was washed with 40 mL of water four times

by shaking it vigorously, for 15 sec each time, until it

became neutralized. This benzene solution was placed into

a 80 mL flask and the solvent was decompressed and con-

centrated at a temperature of 40C or lower. Then, 5 mL of

benzene was added to the residual to melt it, and 4.5 mL ofthis solution was put into a 10 mL test tube with a stopper

and decompressed and concentrated under the same

method. A precise 500 mL of acetonitrile/methanol (1 : 1,

v/v) was added to the residual. It was melted and used as

a test solution. The HPLC analysis was made using a Luna

C18 column (4.6 250 mm, 10 mm, Phenomenex) with a

mobile phase of acetonitrile/methanol solution (75 : 25,

v/v, isocratic mode) and a 486 UV detector (Waters) at

280 nm. The flow rate was 2 mL/min.




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Vitamin D amount in g sample D IU

P

P

S

Collected sam

sa

st

100 ( )

=

pple amount g( ) 100

Vitamin D content in g sample

S

Collected sample amount g

100

=( ))

( )

S

Collected sample amount g

100

1000

S: Concentration of Vitamin D standard solution (IU/mL)

Pst: Peak height or area of Vitamin D solution

Psa: Peak height or area of sample

Niacin

Niacin content was measured according to the colorimetric

method of Kenichi reaction under the test methods for proxi-

mate analysis prescribed by the food code. A precise

2.0214 g of the sample, whose niacin content was equal to

400 mg, was placed into a 100 mL beaker and 20 mL of 6N

hydrochloric acid solution was added to it. Then, it was

leached for 60 min in a boiling water bath and hydrolyzed. It

was cooled with flowing water and transferred to a 100 mL

volumetric flask. After it was filtered or centrifugally sepa-

rated with 100 mL of water, the remainder or supernatant

was used as a sample solution.

Next, 25 mL of the sample solution was put into a sedi-

mentation tube and two droplets of phenolphthalein were

added. Then the content was neutralized with 20 mL of 6N

until it became slightly acidic. Two millilitres of saturatedzinc sulfate solution was added to this neutralized solution

and a few droplets of amyl alcohol were dropped as an

antifoaming agent. Then the content was shaken and mixed

until the sediment of zinc hydroxide was formed and neu-

tralized by the addition of 3 M sodium hydroxide solution

and 1N sodium hydroxide solution. 2N zinc sulfate solution

was added to it until its pH reached 6.5 and it was brought to

a constant volume of 50 mL by the addition of water. It was

occasionally shaken and mixed and left in that state for

10 min. It was filtered or centrifugally separated and used as

a test solution.

For color development, each of two test tubes was filled

with 5 mL of test solution, and 2 mL of cyanogen bromide

solution was added to each. They were put into reaction for15 min in a water bath at 60 to 70C and cooled in ice water:

1 mL of para amino acetophenone solution was added to

one, with the other as a control solution, 10 mL of water was

added to both.

The above color-developed solution in a cooled state was

left in a dark room for 15 min and absorbance (A) of the

control solution was measured at a wavelength of 420 nm.

The calibration curve was derived by adding 4 mL of water

to 1 mL of the niacin standard solution.

Niacin content was equal to X (mg) derived from a point

corresponding withA, which was niacin content in the 5 mL

solution that appeared in the calibration curve.

Total niacin amount

in sample mg g X

Collected sam100 40

100

( )=

pple

amount g( )

1

1000

Results and discussion

Analysis of amino acid content of Oxya Chinensis For-

mosanais shown in Table 1. Generally, the protein content

of its dried powder was about 72.01% which is over 1.5

times higher than that of livestock products such as beef

(fillet at 17.5%, lean meat of short ribs at 20.0%), pork (filletat 14.1%, boned rib at 17.8%), and chicken (lean meat at

19.8%, thigh at 20.6%). The observation that grasshoppers

used in this study had high lysine content (55.1 mg/ 100 g of

dry weight) an essential amino acid lacking in a food menu

containing cereals as the main dishes, would suggest that

OCF can act as a viable food additive to ensure balanced

diets.

Table 1 Free amino acid content in dried

OCF powderF ree Am in o Aci d Co ntent (mg /10 0 g) F ree Am in o Aci d Co ntent (mg /10 0 g)

Glycine 287.8 Aspartic acid 20.0Alanine 42.9 Glutamine

Valine 50.6 Asparagine 94.2

Leucine 39.2 Lysine 55.1

Isoleucine 25.4 Arginine 545.0

Serine 65.7 Phenylalaine 23.4

Threonine 19.6 Tyrosine 63.9

Cysteine Tryptophan 1.6

Methionine 2.3 Histidine 75.7

Glutamic acid 132.6 Proline 106.4

S.-H. Hyun et al.



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Crude fat content of dried OCF was 9.02 g/100 g. Table 2

shows the composition of fatty acids in dried samples of

OCF. Although its lipid content was lower than that of live-

stock products such as beef, pork, and chicken, OCF was

rich in unsaturated fatty acids (7174%) than the saturated

fatty acids (2629%).The ability to supply more unsaturated

fatty acids and less saturated fatty acids in any dietary pre-

paration makes grasshoppers superior to the livestockproducts. The content of a-Linolenic acid (C18:3), an

omega-3 fatty acid with an 18-carbon chain and three cis

double bonds, accounted for over 50% of unsaturated fatty

acids and that ofa-Linolenic acid (C18:2) made up 23% of

unsaturated fatty acids. These linolenic acids are essential

fatty acids, categorized as Vitamin F.

The mineral contents of dried samples of OCF dried

powder are as presented in Table 3. Results indicated that the

grasshopper was rich in calcium (2530 %) and iron (23%).

Table 2 Composition of fatty acids in dried OCF powder

Saturated fatty acid (%) Unsaturated fatty acid (%)

C8:0

C10:0

C12:0 0.003

C14:0 0.020 C14:1 C15:0 0.009

C16:0 0.631 C16:1 0.021

C17:0 0.054

C18:0 0.780 C18:1 0.880

C18:2 0.917

C18:3 2.124

C20:0 0.101 C20:1 0.007

C20:2 0.003

C20:3 0.008

C20:4 0.002

C20:5 0.003

C21:0 0.006 C22:1 0.008

C22:0 0.035

C24:0 Total 1.644 (29.3%) 3.973 (70.7%)

Table 3 Mineral content in dried OCF powder

Mineral Content (mg/100 g)

Na 115.7

Fe 6.8

Ca 84.4

Mg 84.6

K 902.5

Mn 2.2

P 545.5

Zn 14.6

Cu 6.2

Table 4 Vitamin content in dried OCF powder

Vitamin Content (mg/100 g)

vitamin A

vitamin B1 0.0478

vitamin B2 0.7421

vitamin B6 2.5076

vitamin C

vitamin D

niacin 2.0200

Table 5 Heavy metal content in OCF

Heavy metal

Content (mg/100 g)

Oxya chinensis formosana

Fresh Dried

Pb 0.1218 0.2910

Cd 0.0207 0.0496

As 0.7249 1.7325

Hg 0.0027 0.0065

Table 6 Analysis of residual pesticides in OCF

Items of Analysis

Azoxystrobin, Bifenthrin, Butachlor, Chlorfenapyr, Chlorfluazuron,

Chlorothalonil, Cyfluthrin, Cypermethrin, Deltamethrin,Dichlofluanid, Dicofol, Difenoconazole, Endosulfan(Total), Fenarimol,

Fenoxanil, Fenpropathrin, Fenvalerate, Fipronil, Flufenoxuron,

Flutolanil, Fthalide, Halfenprox, Indoxacarb, Iprodione,

Isoprothiolane, Kresoxim-methyl, L-Cyhalothrin, Lufenuron,

Nuarimol, Paclobutrazole, Penconazole, Permethrin, Probenazole,

Procymidone, Pyridaben, Pyridaryl, Tefluthrin, Tetraconazole,

Tetradifon, Thifluzamid, Triadimefon, Vinclozolin, Bitertanol,

Buprofezin, Cadusafos, Chlorpyrifos, Chlorpyrifos-methyl,

Cyprodinil, Diazinon, Diniconazole, Edifenphos, EPN, Ethoprophos,

Fenitrothion, Fenthion, Fludioxonil, Furathiocarb, Hexaconazole,

Iprobenfos (IBP), Malathion, Metalaxyl, Methidathion, Parathion,

Pendimethalin, Phenthoate, Phorate, Phosalone, Pirimiphos-methyl,

Pyrazophos, Tebuconazole, Tebufenpyrad, Tebupirimfos, Terbufos,

Tolclofos-methyl, Triflumizole, Acetamiprid, Boscalid, Carbendazim,Clothianidin, Cyazofamid, Cymoxanil, Diethofencarb, Diflubenzuron,

Dimethomorph(E,Z), Imidacloprid, Mepanipyrim, Pencycuron,

Pyraclostrobin, Pyrimethanil, Tebufenozide, Teflubenzuron,

Thiacloprid, Tricyclazole, Trifloxystrobin, Carbaryl, Carbofuran,

Fenobucarb (BPMC), Fluquinconazole, Isoprocarb, Methiocarb,

Methomyl, Thiamethoxam




7/7

Since deficiencies in calcium and iron are not uncommon in

humans, grasshoppers could be a good preventive dietary

measure for such deficiencies in addition to phosphorus and

vitamins (Table 4) (Fontaneto et al. 2011).

Table 5 presents the heavy metal content of OCF.

Although there are no established regulatory limits for toxic

heavy metal contents of grasshopper, their intake is stillmuch lower than that of livestock products and, therefore, a

less strict standard is expected to be applied to grasshoppers.

As shown in Table 6, its heavy metal content is not high

enough to be problematic but a clean breeding environment

is considered necessary. Similarly, the contents of 102 kinds

of residual pesticides investigated were undetectable; grass-

hoppers are, therefore, regarded to have no relevant safety

problem.

Acknowledgements

This research was supported by the Hampyeong County.

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