Effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour

Samary, Kimia; Salehi, Fakhreddin; Aliverdi, Akbar; Daraei Garmakhany, Amir

doi:10.22104/ift.2025.7738.2225

Effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour

Document Type : Research Article

Authors

¹ MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

² Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.

³ Associate Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

⁴ Associate Professor, Department of Food Science and Technology, Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran

10.22104/ift.2025.7738.2225

Abstract

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.

Graphical Abstract

Highlights

Treatment with magnetic field increased the acidity of sprouted oat flour.
Magnetic field treatment decreased the lightness of sprouted oat flour.
Magnetic field treatment improved the phenolic content of sprouted oat flour.
The highest antioxidant capacity was related to the magnetic field-treated sprouts.

Keywords

Main Subjects

Cereal technology

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