Evaluation of In-Vitro Free Radicals Scavenging Activity of Edible Insects

This research evaluates the in vitro free radicals scavenging activities of edible insects. The insects used in this research were Silkworm (Bombyx mori) and Crickets (Gryllidae). The insects ento-chemicals compounds were extracted by using water, ethanol, and hexane. The extraction yields of the two insects studied range from 3.32%-18.57%. The antioxidant value of the insects was also studied. The DPPH assay was utilized to study the antioxidant value and scavenging activities of the insects. According to the findings, Crickets and Silkworm show a significant amount of antioxidant values, with Crickets have generally higher free radical scavenging activity compound ranging from 67-82%, compared to the Silkworm which ranges from 61-81%. In this work, the antioxidant activity of edible insects was examined in vitro, with a particular emphasis placed on the insects' capacity to quench the activity of free radicals. This study highlights the potential of edible insects as a source of natural antioxidants and suggests that they may be a valuable addition to the diet as a means of reducing the risk of chronic diseases associated with oxidative stress.