CHEMICAL ASPECTS OF BIOMOLECULE EXTRACTION FROM ZOPHOBAS MORIO LARVAE: LIPID AND PROTEIN EXTRACTION MECHANISMS AND SOLVENT EFFICIENCY ANALYSIS

This study deals with the chemical aspects of biomolecule extraction from Zophobas morio, including the influence of different solvents, lipid, and protein extraction mechanisms, and comparative analysis of solvents on their efficiency and safety. The study aims to optimize the extraction of lipids and proteins from Zophobas morio larvae, emphasizing the choice of solvents, protein precipitation methods, and amino acid composition analysis. Results and discussion. Optimization of lipid extraction conditions showed that the most effective extractants were petroleum ether, providing maximum lipid yield (65.55%), and chloroform with ejection capacity (44.85%). Among the studied methods of protein extraction and precipitation, precipitation at the isoelectric point after alkaline extraction was the most effective, which gave a protein yield of 66.09% of the initial dry matter, much higher than that of acetone precipitation after aqueous extraction (36.9%). Analysis of amino acid composition of protein concentrate revealed the presence of 15 amino acids, 10 of which are essential. The essential amino acid index was 1.81, which is significantly higher than traditional protein sources such as fishmeal and soya, and comparable to casein. These results confirm the high purity and efficiency of the isoelectric precipitation method applied for the first time to Zophobas morio, highlighting its industrial potential. Conclusion. The study confirmed that the choice of solvent and precipitation method significantly affects the efficiency of lipid extraction and protein precipitation from Zophobas morio, with petroleum ether proving to be the most efficient extractant for lipids and precipitation at the isoelectric point, the optimal method for protein extraction. The research results demonstrate the promising potential of the methods used to obtain protein concentrate from Zophobas morio for the food and feed industry as a sustainable and high-quality alternative to traditional protein sources.