Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour
Microwave processing can enhance phytochemicals and antioxidants, and reduce anti-nutritional factors (ANFs) in food grains but optimizing processing parameters and investigating effects on overall metabolite profile are needed to ensure desirable nutritional outcomes. This study investigates the ef...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000228 |
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| author | Alla Yaswanth Naveen Kumar Alonkrita Chowdhury Rajesh Kumar Vivek Kumar Maurya Subhasis Batabyal Mayukh Ghosh |
| author_facet | Alla Yaswanth Naveen Kumar Alonkrita Chowdhury Rajesh Kumar Vivek Kumar Maurya Subhasis Batabyal Mayukh Ghosh |
| author_sort | Alla Yaswanth Naveen Kumar |
| collection | DOAJ |
| description | Microwave processing can enhance phytochemicals and antioxidants, and reduce anti-nutritional factors (ANFs) in food grains but optimizing processing parameters and investigating effects on overall metabolite profile are needed to ensure desirable nutritional outcomes. This study investigates the effects of microwaving maize flour at different wattage (300, 600, and 800 watt) and duration (1.5–9 min) combinations on its phytochemicals, antioxidant capacity, ANFs, and metabolomics profile, using nine treatment groups (T1-T9) and non-microwaved control samples.. Phytochemicals exhibited treatment-dependent changes. Total phenolics (947.95–1304.77 µg GAE/g) and flavonoids (482.73–916.82 µg QE/g) varied, with flavonol content increasing (6.59–43.35 µg CE/g) and soluble sugar content decreasing (6563.13–15,578.75 µg DE/g) compared to the control. Antioxidant activities, such as ABTS scavenging (360.45–638.92 µg GAE/g), total antioxidant capacity (1888.38–2250.54 µg AAE/g), and cupric-reducing capacity (1008.64–2004.09 µg AAE/g), showed treatment-specific variations. DPPH scavenging (559.64–981.07 µg AAE/g) and ferric-reducing ability (790.18–1175.89 µg AAE/g) increased, whereas ascorbic acid content decreased (742.5–1423.75 µg/g). For ANFs, condensed tannin content showed overall decrease (338.17–626.58 µg CE/g), while oxalate (0.29–0.47 mg/g) and phytate content (32,078.33–36,270 µg PAE/g) showed treatment-specific reduction. LCHRMS analysis revealed significant metabolite variations among treatment groups, forming distinct clusters in PCA, sPLS-DA, and dendrogram analyzes, comprising a diverse range of primary and secondary metabolites. The 600-watt, 2-minute microwave treatment was identified as optimal, boosting phytochemicals and antioxidants in maize flour while minimally impacting the main metabolite profile. The outcomes of this comprehensive analysis espouse microwave technology in maize-based food processing to benefit humans as well as the animal and poultry feed industries. |
| format | Article |
| id | doaj-art-30133f32708a40219487a00a104ef273 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-30133f32708a40219487a00a104ef2732025-01-26T05:05:21ZengElsevierApplied Food Research2772-50222025-06-0151100712Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flourAlla Yaswanth Naveen Kumar0Alonkrita Chowdhury1Rajesh Kumar2Vivek Kumar Maurya3Subhasis Batabyal4Mayukh Ghosh5Department 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. India; Corresponding author at: Department of Veterinary Physiology and Biochemistry, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125004, Haryana. India.High-Resolution Mass Spectrometry Lab, Sophisticated Analytical & Technical Help Institute (SATHI), Central Discovery Center, Banaras Hindu University, Varanasi 221005, U.P. IndiaDepartment of Veterinary Biochemistry, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, 37, Kshudiram Bose Sarani, Belgachia, Kolkata 700 037, West Bengal, IndiaDepartment 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; Corresponding author at: 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 processing can enhance phytochemicals and antioxidants, and reduce anti-nutritional factors (ANFs) in food grains but optimizing processing parameters and investigating effects on overall metabolite profile are needed to ensure desirable nutritional outcomes. This study investigates the effects of microwaving maize flour at different wattage (300, 600, and 800 watt) and duration (1.5–9 min) combinations on its phytochemicals, antioxidant capacity, ANFs, and metabolomics profile, using nine treatment groups (T1-T9) and non-microwaved control samples.. Phytochemicals exhibited treatment-dependent changes. Total phenolics (947.95–1304.77 µg GAE/g) and flavonoids (482.73–916.82 µg QE/g) varied, with flavonol content increasing (6.59–43.35 µg CE/g) and soluble sugar content decreasing (6563.13–15,578.75 µg DE/g) compared to the control. Antioxidant activities, such as ABTS scavenging (360.45–638.92 µg GAE/g), total antioxidant capacity (1888.38–2250.54 µg AAE/g), and cupric-reducing capacity (1008.64–2004.09 µg AAE/g), showed treatment-specific variations. DPPH scavenging (559.64–981.07 µg AAE/g) and ferric-reducing ability (790.18–1175.89 µg AAE/g) increased, whereas ascorbic acid content decreased (742.5–1423.75 µg/g). For ANFs, condensed tannin content showed overall decrease (338.17–626.58 µg CE/g), while oxalate (0.29–0.47 mg/g) and phytate content (32,078.33–36,270 µg PAE/g) showed treatment-specific reduction. LCHRMS analysis revealed significant metabolite variations among treatment groups, forming distinct clusters in PCA, sPLS-DA, and dendrogram analyzes, comprising a diverse range of primary and secondary metabolites. The 600-watt, 2-minute microwave treatment was identified as optimal, boosting phytochemicals and antioxidants in maize flour while minimally impacting the main metabolite profile. The outcomes of this comprehensive analysis espouse microwave technology in maize-based food processing to benefit humans as well as the animal and poultry feed industries.http://www.sciencedirect.com/science/article/pii/S2772502225000228MaizeMicrowavePhytochemicalsAntioxidants, MetabolomicsHigh resolution mass spectrometry |
| spellingShingle | Alla Yaswanth Naveen Kumar Alonkrita Chowdhury Rajesh Kumar Vivek Kumar Maurya Subhasis Batabyal Mayukh Ghosh Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour Applied Food Research Maize Microwave Phytochemicals Antioxidants, Metabolomics High resolution mass spectrometry |
| title | Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour |
| title_full | Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour |
| title_fullStr | Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour |
| title_full_unstemmed | Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour |
| title_short | Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour |
| title_sort | impact of microwave processing on phytochemicals antioxidant status anti nutritional factors and metabolite profile of maize flour |
| topic | Maize Microwave Phytochemicals Antioxidants, Metabolomics High resolution mass spectrometry |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000228 |
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