Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 12 3 2025 04 21 Effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour Effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour 273 285 1564 10.22104/ift.2025.7738.2225 FA Kimia Samary MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran Fakhreddin Salehi Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran. Akbar Aliverdi Associate Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran Amir Daraei Garmakhany Associate Professor, Department of Food Science and Technology, Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran Journal Article 2025 07 14 One proposed method for optimizing water use in agriculture is to pass irrigation water through a magnetic field. In this study, the impacts of magnetized water and magnetic field treatments on the moisture and ash contents, pH, acidity, color indices, total phenolic content, and antioxidant capacity of sprouted oats flour were examined. To produce sprouted oats, the oats were soaked for 24 h under the specified soaking conditions, and then the hulls were removed. The oats were then incubated at 25°C for 48 h for sprouting. Sprouting did not significantly alter the ash content of the oat flours (p>0.05). The ash content of commercial flour was significantly higher than that of other flours (p<0.05). The sprouting with magnetic field increased the acidity of the oat flours from 0.47 to 1.12 %; this also significantly reduced the pH of the sprouted oat powders from 6.3 to 6.1 (p<0.05). The sprouts that developed in a magnetic field exhibited higher acidity due to enhanced growth and increased enzyme activity. The pH and lightness of the commercial flour were significantly lower than those of other flours (p<0.05). Sprouting oats under a magnetic field significantly decreased the lightness and redness of the flours (p<0.05). The yellowness index of the sprouted oat flour treated with a magnetic field was significantly higher than that of other flours (p<0.05). The total phenolic content of oat seeds and the sprouted oats flours treated with untreated water, magnetized water, and magnetic field were 379.55, 513.37, 598.31, and 694.97 μg gallic acid/g, respectively. Overall, using the magnetic field was selected as the best method for sprouting oats due to increasing the total phenolic content and antioxidant capacity of flour. One proposed method for optimizing water use in agriculture is to pass irrigation water through a magnetic field. In this study, the impacts of magnetized water and magnetic field treatments on the moisture and ash contents, pH, acidity, color indices, total phenolic content, and antioxidant capacity of sprouted oats flour were examined. To produce sprouted oats, the oats were soaked for 24 h under the specified soaking conditions, and then the hulls were removed. The oats were then incubated at 25°C for 48 h for sprouting. Sprouting did not significantly alter the ash content of the oat flours (p>0.05). The ash content of commercial flour was significantly higher than that of other flours (p<0.05). The sprouting with magnetic field increased the acidity of the oat flours from 0.47 to 1.12 %; this also significantly reduced the pH of the sprouted oat powders from 6.3 to 6.1 (p<0.05). The sprouts that developed in a magnetic field exhibited higher acidity due to enhanced growth and increased enzyme activity. The pH and lightness of the commercial flour were significantly lower than those of other flours (p<0.05). Sprouting oats under a magnetic field significantly decreased the lightness and redness of the flours (p<0.05). The yellowness index of the sprouted oat flour treated with a magnetic field was significantly higher than that of other flours (p<0.05). The total phenolic content of oat seeds and the sprouted oats flours treated with untreated water, magnetized water, and magnetic field were 379.55, 513.37, 598.31, and 694.97 μg gallic acid/g, respectively. Overall, using the magnetic field was selected as the best method for sprouting oats due to increasing the total phenolic content and antioxidant capacity of flour. https://jift.irost.ir/article_1564_f9dbbae9f3c5c65b94d3f3e30a5ba054.pdf