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

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