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Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave

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Abstract

The aim of this work was to evaluate the effects of microwave treatment on hydrolytic and oxidative stability of Iranian rice, barley, and oat brans. The bran samples were treated with different microwave powers (2, 4, 6, 8, and 10 kW) and treatment durations (30, 60, 120, 180, and 240 s) and the moisture content, color values, total phenolic content (TPC), lipase activity, free fatty acid (FFA), and antiradical activity were measured. The moisture decreased in microwave treated samples as it was 10.2–11.5% for control and < 8% upon treatment by 4 ≤ kW power for 60 ≤ sec. The highest reduction in the lipase activity was obtained at 10 kW/60sec for barley bran (53.7%), 10 kW/30sec for oat and rice bran (51.1% and 47.66%, respectively). The lowest FFA of rice bran was 2.95% after treatment at 10 kW/240sec, for barley bran it was 0.8% after treating at 10 kW/180 sec, and for oat bran the lowest FFA was 1.2% (treatment at 10 kW/240sec. The highest TPC was found at 8 kW/240sec for barley bran (26.2% increase), 8 kW/180sec for oat (23.8%), and rice bran (19.1%) compared to the controls. For oat, barley, and rice bran, treatment at 10 kW/120sec, 10 kW/60sec, and 8 kW/180sec, respectively, enhanced the scavenging activity to higher than 50%. According to the results, microwave power at 8 kW/180sec for rice bran, 10 kW/120sec for oat bran, and 10 kW/60sec for barley bran increased oxidative and hydrolytic stability of Iranian rice, barley, and oat bran samples with the least color variation.

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Funding

This work has been supported by a research grant from the Amol University of Special Modern Technologies, Amol, Iran.

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  1. Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Aftab 24 St., Haraz Av., Amol, Iran

    Ramazan Ebrahim Khasi & Maryam Azizkhani

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  1. Ramazan Ebrahim Khasi
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  2. Maryam Azizkhani
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Correspondence to Maryam Azizkhani.

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Khasi, R.E., Azizkhani, M. Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave. Food Measure 16, 4573–4583 (2022). https://doi.org/10.1007/s11694-022-01527-7

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