Stable isotope ratio analysis for the characterisation of edible insects

Entomophagy, or the act of eating insects, has been practiced since ancient times, but it started to gain more popularity, especially in Western countries, only recently. As sustainability is one current emerging themes, inclusion insects our diet a valid alternative that might help reduce amount water and land used for livestock associated emissions greenhouse gasses. Moreover, are source protein, fibres, vitamins, minerals fats. Edible considered novel food, which no isotopic reference values yet available. In present work, samples farmed edible (n=40) belonging different orders (namely, Coleoptera, Hemiptera, Hymenoptera, Lepidoptera, Odonata Orthoptera) insect-based food items (n=4) human consumption were analysed. The following isotopes, δ 13 C, 15 N, 34 S, 18 O 2 H defatted samples, together with C fat, investigated. aim work was provide first ratios can be future investigations quality field. variability these parameters dependent on life stage their geographical origin, addition ingredients as seasoning.