Leaf-cutting ant queens (Atta laevigata): Nutritional characterization, fatty acid composition, inorganic elements, and antioxidant activity

Abstract

Insect consumption is a common practice around the world, providing an accessible, nutritious, and sustainable source of food. Hence, this study evaluated the nutritional composition and antioxidant capacity of leaf-cutting ant queens (Atta laevigata), assessing its potential for food applications. The ant queens demonstrated a high protein levels (43.34 %), with an in vitro digestibility of 53.95 %, thereby highlighting its potential as a valuable source of protein. The lipid content was 34.55 %, with unsaturated fatty acids making up 95.14 % of this figure. This includes essential compounds such as linoleic and oleic acids, suggesting the insect’s use as an alternative source of healthy fats. Mineral analysis revealed notable levels of potassium, zinc, sodium, and iron (>50 mg/kg), which are essential for human health. Incorporating leaf-cutting ant queens into diets could contribute to reducing micronutrient deficiencies, particularly in vulnerable populations. The analyses also revealed antioxidant activities against the tested radicals, indicating the ants’ potential as a source of relevant bioactive properties. Overall, our findings underscored the potential of leaf-cutting ant queens as a nutrient-rich food source, providing proteins, unsaturated fats, and essential minerals beneficial for human health.