## 3 Results and Discussion
### The Impact of PEF Pretreatment and Drying Methods on Amino Acid Profile
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Amino Acid** & **PEF0\_CD** & **PEF5\_CD** & **PEF20\_CD** & **PEF40\_CD** & **PEF6\_IR-CD** & **PEF5\_IR-CD** & **PEF20\_IR-CD** & **PEF40\_IR-CD** \\ \hline \multicolumn{8}{c}{Essential amino acids (EAAs)} \\ \hline Phe \({}^{*}\) & \(18.80\pm 0.21\) & \(14.72\pm 0.08\) & \(15.08\pm 0.45\) & \(18.71\pm 0.29\) & \(17.24\pm 0.72\) & \(16.40\pm 0.44\) & \(17.00\pm 0.19\) & \(18.21\pm 1.19\) \\  & \(e^{1}\) & a & ab & e & edc & bc & cd & de \\ His & \(16.86\pm 0.03\) & \(13.93\pm 0.13\) & \(14.96\pm 0.49\) & \(16.72\pm 0.21\) & \(13.49\pm 0.07\) & \(12.48\pm 0.05\) & \(13.40\pm 0.16\) & \(14.18\pm 0.57\) \\  & d & b & c & d & b & a & b & bc \\ Ile & \(36.99\pm 0.12\) & \(23.76\pm 3.55\) & \(26.73\pm 0.12\) & \(40.13\pm 0.10\) & \(24.17\pm 0.16\) & \(23.62\pm 0.49\) & \(22.49\pm 1.59\) & \(30.10\pm 0.04\) \\  & \(c\) & a & abcd & a & abc & abc & ab & bcd \\ Leu & \(30.22\pm 0.10\) & \(23.37\pm 1.32\) & \(22.48\pm 1.89\) & \(31.50\pm 0.44\) & \(21.82\pm 0.45\) & \(20.07\pm 0.09\) & \(19.96\pm 2.39\) & \(25.13\pm 0.82\) \\  & c & ab & ab & c & ab & a & a & b \\ Lys & \(26.71\pm 0.01\) & \(26.22\pm 0.07\) & \(24.99\pm 0.08\) & \(27.66\pm 0.24\) & \(24.66\pm 0.14\) & \(23.81\pm 0.70\) & \(24.44\pm 0.65\) & \(25.08\pm 0.08\) \\  & cd & c & b & d & ab & a & ab & b \\ Val & \(33.97\pm 0.13\) & \(21.85\pm 0.21\) & \(21.89\pm 0.28\) & \(34.66\pm 0.26\) & \(19.97\pm 0.34\) & \(19.68\pm 0.47\) & \(19.65\pm 1.19\) & \(25.45\pm 0.34\) \\  & d & b & b & d & a & a & a & c \\ Met & \(6.38\pm 0.05\) & \(4.16\pm 0.12\) & \(4.39\pm 0.04\) & \(6.78\pm 0.11\) & \(3.78\pm 0.18\) & \(3.81\pm 0.14\) & \(3.96\pm 0.25\) & \(4.47\pm 0.58\) \\  & ab & ab & c & a & ab & ab & b \\ Thr & \(21.64\pm 0.07\) & \(20.43\pm 0.35\) & \(23.46\pm 1.22\) & \(22.32\pm 0.30\) & \(18.97\pm 0.01\) & \(18.15\pm 0.73\) & \(20.09\pm 0.42\) & \(20.46\pm 0.12\) \\  & cd & bc & e & de & ab & a & bc & bc \\ \hline \hline \multicolumn{8}{c}{Non-essential amino acids (NEAAs)} \\ \hline Asp & \(42.32\pm 0.04\) & \(36.31\pm 0.49\) & \(41.33\pm 2.16\) & \(43.00\pm 0.79\) & \(34.33\pm 0.41\) & \(34.21\pm 0.95\) & \(36.36\pm 1.03\) & \(35.40\pm 1.19\) \\  & b & a & b & b & a & a & a & a \\ Ser & \(23.80\pm 0.12\) & \(22.35\pm 0.77\) & \(25.10\pm 1.14\) & \(25.47\pm 0.35\) & \(20.54\pm 0.42\) & \(20.51\pm 0.40\) & \(21.81\pm 0.46\) & \(23.13\pm 0.31\) \\  & cd & bc & de & e & a & b & bc \\ Glu & \(53.33\pm 0.19\) & \(40.44\pm 0.53\) & \(49.21\pm 4.14\) & \(56.86\pm 0.07\) & \(58.53\pm 0.27\) & \(54.74\pm 0.50\) & \(51.82\pm 1.51\) & \(53.29\pm 0.61\) \\  & bed & a & b & de & e & cde & bc & bcd \\ Pro & b & cd & b & a & d & bc & cd & cd \\ Gly & \(25.53\pm 0.09\) & \(21.15\pm 0.25\) & \(22.63\pm 0.51\) & \(25.55\pm 0.41\) & \(20.43\pm 0.28\) & \(18.87\pm 0.25\) & \(20.05\pm 0.95\) & \(22.24\pm 1.14\) \\  & bc & bc & ab & ab & c & ab & c & c \\ Ala & \(32.65\pm 0.05\) & \(27.81\pm 1.19\) & \(27.31\pm 0.93\) & \(35.78\pm 0.75\) & \(26.78\pm 0.15\) & \(27.11\pm 0.72\) & \(27.50\pm 1.05\) & \(31.70\pm 2.86\) \\  & dc & a & c & a & a & a & b \\ Cys & \(0.27\pm 0.00\) & \(0.16\pm 0.04\) & \(0.21\pm 0.02\) & \(0.72\pm 0.01\) & \(0.08\pm 0.01\) & \(0.15\pm 0.01\) & \(0.05\pm 0.03\) & \(0.18\pm 0.01\) \\  & d & bc & c & e & a & b & a & bc \\ Tyr & e & ab & bc & e & a & c & d \\ Arg & \(29.86\pm 0.14\) & \(22.58\pm 0.34\) & \(21.85\pm 40\) & \(27.31\pm 0.15\) & \(22.14\pm 0.01\) & \(20.11\pm 0.04\) & \(21.02\pm 0.20\) & \(23.13\pm 1.27\) \\  & e & c & bc & d & be & a & ab & c \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Effect of the PEF pretreatment and drying methods (CD—convective drying, IR-CD—infrared-convective drying) on amino acids profile (mg/g of protein) of yellow mealworm larvae. The Impact of PEF Pretreatment and Drying Methods on Total Polyphenol Content (TPC) and Antioxidant Activity (AA)  
Bioactive compounds such as polyphenols are important for human health. These compounds reduce oxidative stress and protect cells' exposure to reactive oxygen species (ROS) against damage or death [43].