Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour
Microwave treatment effectively enhances barley's functional food properties while reducing anti-nutritional factors (ANFs) such as phytates, trypsin inhibitors, and condensed tannins, which limit nutrient bioavailability. Conventional thermal methods reduce ANFs but degrade bioactive compounds...
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325003825 |
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| author | Mavuri Tejaswini Durga Alonkrita Chowdhury Rajesh Kumar S. Suvetha Dodla Mamatha Akshita Trivedi Kratika Maurya Pavan Kumar Yadav Mayukh Ghosh |
| author_facet | Mavuri Tejaswini Durga Alonkrita Chowdhury Rajesh Kumar S. Suvetha Dodla Mamatha Akshita Trivedi Kratika Maurya Pavan Kumar Yadav Mayukh Ghosh |
| author_sort | Mavuri Tejaswini Durga |
| collection | DOAJ |
| description | Microwave treatment effectively enhances barley's functional food properties while reducing anti-nutritional factors (ANFs) such as phytates, trypsin inhibitors, and condensed tannins, which limit nutrient bioavailability. Conventional thermal methods reduce ANFs but degrade bioactive compounds. Microwave processing offers an alternative, preserving or enhancing these components. This study evaluated microwave treatments (300–800 W, 1.5–9 min) effects on barley flour compared to untreated samples. Favorable treatments, T-4, T-5, T-6 (600 W, 2, 4, and 6 min), and T-7 (800 W, 1.5 min), increased total phenolic content from 1622.98 μg GAE/g DW (control) to 1890.43 μg GAE/g DW (T-4). Antioxidant activities were enhanced, including DPPH scavenging (2046.11 μg AAE/g DW, T-7), ABTS scavenging (1271.55 μg GAE/g DW, T-6), total antioxidant capacity (4397.14 μg AAE/g DW, T-7), FRAP (1920.80 μg AAE/g DW, T-7), CUPRAC (4278.10 μg AAE/g DW, T-5), and ferrous ion chelation (256.47 μg EDTA eq./g DW, T-6). ANFs, such as phytates (516.83 μg PAE/g DW in T-4), trypsin inhibitors (0.11 mg/g DW in T-6), and condensed tannins (194.23 μg CE/g DW in T-1), were reduced in treatment-specific manner. LC-HRMS-based metabolomics revealed T-7 as the most effective treatment, enhancing various phenolics and flavonoids (e.g., ferulic acid, catechin) while maintaining sugars, lipids, and vitamins. Multivariate analyses confirmed T-7's superiority in preserving metabolite integrity while improving nutritional and functional properties. Excessive power and prolonged exposure (e.g., T-9: 800 W, 5 min) led to the degradation of bioactive compounds. This study highlights microwave processing as a sustainable and effective approach for developing functional foods from barley. |
| format | Article |
| id | doaj-art-173a157a84fb445d85ce45e5cc607220 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
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| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-173a157a84fb445d85ce45e5cc6072202025-08-20T03:13:58ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210201110.1016/j.jafr.2025.102011Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flourMavuri Tejaswini Durga0Alonkrita Chowdhury1Rajesh Kumar2S. Suvetha3Dodla Mamatha4Akshita Trivedi5Kratika Maurya6Pavan Kumar Yadav7Mayukh Ghosh8Department of Plant Biotechnology, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, IndiaDepartment of Plant Biotechnology, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, IndiaDepartment of Veterinary Physiology and Biochemistry, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004, Haryana, IndiaDepartment of Plant Biotechnology, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, IndiaDepartment of Plant Biotechnology, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, IndiaDepartment of Plant Biotechnology, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, IndiaDepartment of Plant Biotechnology, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, IndiaDepartment of Veterinary Physiology and Biochemistry, Faculty of Veterinary and AnimalSciences, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, IndiaDepartment of Veterinary Physiology and Biochemistry, Faculty of Veterinary and AnimalSciences, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, India; Corresponding author. Department of Veterinary Physiology and Biochemistry, Faculty of Veterinary and Animal Sciences, Institute of Agricultural Sciences, Rajiv Gandhi South Campus, Banaras Hindu University, Barkachha, Mirzapur, 231001, U.P, India.Microwave treatment effectively enhances barley's functional food properties while reducing anti-nutritional factors (ANFs) such as phytates, trypsin inhibitors, and condensed tannins, which limit nutrient bioavailability. Conventional thermal methods reduce ANFs but degrade bioactive compounds. Microwave processing offers an alternative, preserving or enhancing these components. This study evaluated microwave treatments (300–800 W, 1.5–9 min) effects on barley flour compared to untreated samples. Favorable treatments, T-4, T-5, T-6 (600 W, 2, 4, and 6 min), and T-7 (800 W, 1.5 min), increased total phenolic content from 1622.98 μg GAE/g DW (control) to 1890.43 μg GAE/g DW (T-4). Antioxidant activities were enhanced, including DPPH scavenging (2046.11 μg AAE/g DW, T-7), ABTS scavenging (1271.55 μg GAE/g DW, T-6), total antioxidant capacity (4397.14 μg AAE/g DW, T-7), FRAP (1920.80 μg AAE/g DW, T-7), CUPRAC (4278.10 μg AAE/g DW, T-5), and ferrous ion chelation (256.47 μg EDTA eq./g DW, T-6). ANFs, such as phytates (516.83 μg PAE/g DW in T-4), trypsin inhibitors (0.11 mg/g DW in T-6), and condensed tannins (194.23 μg CE/g DW in T-1), were reduced in treatment-specific manner. LC-HRMS-based metabolomics revealed T-7 as the most effective treatment, enhancing various phenolics and flavonoids (e.g., ferulic acid, catechin) while maintaining sugars, lipids, and vitamins. Multivariate analyses confirmed T-7's superiority in preserving metabolite integrity while improving nutritional and functional properties. Excessive power and prolonged exposure (e.g., T-9: 800 W, 5 min) led to the degradation of bioactive compounds. This study highlights microwave processing as a sustainable and effective approach for developing functional foods from barley.http://www.sciencedirect.com/science/article/pii/S2666154325003825BarleyMicrowavePhytochemicalsAntioxidantsMetabolomicsHigh resolution mass spectrometry |
| spellingShingle | Mavuri Tejaswini Durga Alonkrita Chowdhury Rajesh Kumar S. Suvetha Dodla Mamatha Akshita Trivedi Kratika Maurya Pavan Kumar Yadav Mayukh Ghosh Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour Journal of Agriculture and Food Research Barley Microwave Phytochemicals Antioxidants Metabolomics High resolution mass spectrometry |
| title | Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour |
| title_full | Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour |
| title_fullStr | Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour |
| title_full_unstemmed | Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour |
| title_short | Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour |
| title_sort | assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour |
| topic | Barley Microwave Phytochemicals Antioxidants Metabolomics High resolution mass spectrometry |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325003825 |
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