Correction to: Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran (Scientific Reports, (2024), 14, 1, (23959), 10.1038/s41598-024-74738-1)

Abstract

Correction to: Scientific Reportshttps://doi.org/10.1038/s41598-024-74738-1, published online 14 October 2024 The original version of this Article contained errors in the values of the phytochemical and antioxidant analysis. Consequently, in the Results and discussion section, under the subheading ‘Phytochemical analysis’, “The TPC values varied across the different treatment groups, ranging from 947.95 ± 11.72 to 1304.77 ± 9.50 µg GAE/g of DM. The control group had a TPC of 1164.32 ± 15.63 µg GAE/g of DM. Most treatment groups showed an increase in phenolic content compared to the control group, with T-1 exhibiting the highest TPC at 1304.77 ± 9.50 µg GAE/g of DM, followed by T-2, T-7, T-5, T-4, T-3, T-6, and T-8 in decreasing order (Fig. 1a). In contrast, the T-9 group showed a significant decrease in phenolic content compared to the control. These results indicate that microwave parameters have a notable impact on the total phenolic content of the treated DORB samples, highlighting the importance of optimizing these parameters to enhance nutritive value. The treatment-specific influence on TPC aligns with the findings of Pokkanta et al.8 in rice bran. They reported that microwaving at 260 watts for 0.5 to 3 min and at 440 watts for 0.5 to 2.5 min resulted in a maximum increase in phenolic content, while a decrease occurred at 880 watts. This study corroborates those findings, as the highest TPC was observed with the 300 watts for 3 min treatment (T-1), while a significant reduction was seen in the 800 watts for 5 min treatment (T-9). The reduction in T-9 might be due to the degradation of phenolics caused by prolonged exposure to high temperatures. The effectiveness of the 300 watts for 3 min microwave treatment in enhancing phenolic content could be attributed to factors such as the release of bound phenolics through the breakdown of cell walls and minimal thermal damage to bioactive compounds during the process45. The TFC varied among the different treatment groups, ranging from 482.73 ± 9.96 to 916.82 ± 16.29 µg QE/g of DM, with the control group having a TFC of 900.91 ± 11.5 µg QE/g of DM. Most treatment groups showed a significant increase in flavonoid content compared to the control. The T-6 treatment group exhibited the highest TFC, followed by T-4, T-7, T-1, T-2, T-5, and T-3 (Fig. 1b). A significant decrease in flavonoid content was observed in the T-9 group, while the TFC of T-8 was comparable to the control. The decrease in T-9, which involved treatment at 800 watts for 5 min, is likely due to the degradation of flavonoids caused by prolonged exposure to high-intensity microwaves13,46. A similar wattage-time -dependent variation in TFC in microwaved rice bran was also reported by Pokkanta et al.8 The flavonol content ranged from 6.59 ± 0.77 to 43.35 ± 0.88 µg CE/g of DM among the treated samples, whereas the control group had a much lower flavonol content of 1.87 ± 0.22 µg CE/g of DM. All treated samples exhibited a significant (p < 0.05) increase in flavonol content compared to the control, indicating that microwave treatment positively influenced flavonol levels in DORB. The highest flavonol content was observed in the T-7 group (800 watts for 1.5 min), which yielded a concentration of 43.35 ± 0.88 µg CE/g of DM, followed by T-6, T-5, T-4, T-3, T-2, T-1, T-8, and T-9 (Fig. 1c).” now reads: “The TPC values varied across the different treatment groups, ranging from 1743.69 ± 3.2 to 3879.31 ± 24.67 µg GAE/g of DM. The control group had a TPC of 2082.75 ± 5.58 µg GAE/g of DM. Most treatment groups showed an increase in phenolic content compared to the control group, with T-1 exhibiting the highest TPC at 3879.31 ± 24.70 µg GAE/g of DM, followed by T-2, T-7, T-5, T-4, T-3, T-6, and T-8 in decreasing order (Fig. 1a). In contrast, the T-9 group showed a significant decrease in phenolic content compared to the control. These results indicate that microwave parameters have a notable impact on the total phenolic content of the treated DORB samples, highlighting the importance of optimizing these parameters to enhance nutritive value. The treatment-specific influence on TPC aligns with the findings of Pokkanta et al.8 in rice bran. They reported that microwaving at 260 watts for 0.5 to 3 min and at 440 watts for 0.5 to 2.5 min resulted in a maximum increase in phenolic content, while a decrease occurred at 880 watts. This study corroborates those findings, as the highest TPC was observed with the 300 watts for 3 min treatment (T-1), while a significant reduction was seen in the 800 watts for 5 min treatment (T-9). © The Author(s) 2025.