1. Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran
- Author
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Alonkrita Chowdhury, Alla Yaswanth Naveen Kumar, Rajesh Kumar, Vivek Kumar Maurya, M. S. Mahesh, Abhishek Kumar Singh, Pavan Kumar Yadav, and Mayukh Ghosh
- Subjects
De-oiled rice bran ,Microwave ,Phytoconstituents ,Antioxidants ,Metabolomics ,High-resolution mass spectrometry (HRMS) ,Medicine ,Science - Abstract
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.
- Published
- 2024
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