Differences between wild and cultivated Comadia redtenbacheri: an in vitro study

Abstract The chinicuil ( Comadia redtenbacheri (Hammershmidt)) is a seasonal insect whose main hosts are pulque agaves: Agave salmiana Otto ex salm, A. mapisaga Trel., A. atrovirens and plants of the complex A. applanata , which are damaged when the insect is collected; for this reason, the chinicuil has a greater impact on the environment. Several procedures have been developed for the cultivation of chinicuil under controlled conditions. However, to assess the differences between chinicuil cultivated under controlled conditions and wild chinicuil, a prior evaluation of the quality and performance of the insects is necessary. Therefore, this work investigated changes in nutrient composition, total phenolic content, in vitro protein digestibility, and antioxidant and antihypertensive effects. Wild chinicuil and chinicuil grown under controlled conditions (cultivated) were evaluated, and in vitro studies were conducted to assess their changes. A greater proportion of large chinicuil was obtained from cultivated chinicuil than from wild chinicuil. The size of the chinicuil and the drying process mainly influenced the protein and lipid concentrations. No differences in antioxidant activity were detected between cultivated and wild chinicuil or based on the drying method, but the size of the chinicuil influenced this activity. Moderate angiotensin-converting enzyme (ACE) inhibition was observed in the wild chinicuil, whereas greater ACE inhibition was achieved with the cultivated chinicuil; oven-dried chinicuil showed greater ACE inhibition than did freeze-dried chinicuil. In terms of protein digestibility, no significant differences were found between wild and cultivated chinicuil or between the different sizes of insects or drying methods. The cultivation of chinicuil gives the best results in terms of several characteristics. However, production under controlled conditions is not easy and requires further research on its development.