Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran.

Sci Rep

Department of Veterinary Physiology and Biochemistry, Faculty of Veterinary and Animal Sciences, Institute of Agricultural Sciences, Banaras Hindu University, Rajiv Gandhi South Campus, Barkachha, Mirzapur, U.P., 231001, India.

Published: October 2024

AI Article Synopsis

  • - The study investigates how microwave treatment affects the phytochemical content, antioxidant properties, and anti-nutritional factors of de-oiled rice bran, with results varying based on wattage and duration of treatment.
  • - Total phenolics and flavonoids showed mixed results depending on microwave settings, while flavonol content consistently increased; some antioxidant activities improved with microwaving, but overexposure at high power decreased these benefits.
  • - Metabolomics analysis revealed variations in specific metabolites after treatment, suggesting that tailored microwaving can enhance beneficial compounds in de-oiled rice bran without significantly affecting overall metabolite levels.

Article Abstract

The current study explores the effects of microwave treatment at varying wattage and durations on the phytoconstituents, antioxidant status, anti-nutritional factors (ANFs), and metabolite profiles of de-oiled rice bran. The total phenolics and flavonoids showed both increases and decreases depending on specific microwave parameters, while flavonol content consistently increased across all treated groups compared to the control. The DPPH and ABTS free radical scavenging activity, total antioxidant capacity, FRAP, CUPRAC, metal chelating activity, and ascorbic acid content were enhanced in most of the microwaved samples; however, longer microwave exposure at higher wattage led to their reduction. A treatment-specific decrease in ANFs, including condensed tannins, oxalates, and phytates, was observed. HRMS-based untargeted metabolomics identified a diverse range of primary and secondary metabolites, which clustered in a group-specific manner, indicating notable group-wise metabolite variations. Analysis of discriminating metabolites revealed no significant differences in the overall levels of phenolics, flavonoids, vitamins and cofactors, sugars, amino acids, terpenoids, fatty acids, and their derivatives among the treated groups compared to the control; however, several individual metabolites within these metabolite classes differed significantly. These findings suggest that optimized microwaving of de-oiled rice bran can enhance phytochemicals and antioxidants while improving the metabolite profile.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11471765PMC
http://dx.doi.org/10.1038/s41598-024-74738-1DOI Listing

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