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    STUDIA CHEMIA - Ediţia nr.1 din 2014  
         
  Articol:   INFLUENCE OF MICROWAVE FIELD ON THE ASCORBIC ACID CONTENT IN LEAVES OF SOME COMMON AROMATIC PLANTS IN ROMANIA.

Autori:  . 		 
       
         
  Rezumat:   The present work reports the variation of the ascorbic acid content in leaves of parsley, dill and celery plants grown in microwave fields of two microwave frequency domains: GSM (mobile communication) and WLAN (wireless internet connection). The percentage increase in ascorbic acid content of irradiated plants reported to control plants was calculated. The ascorbic acid was identified and quantified by high-performance liquid chromatography (HPLC) and electrochemical methods. The experiments were performed on Grace Alltima C18 column (100 x 3 mm, 3 µm) thermostated at 30°C with gradient elution. The mobile phase used for chromatographic separation consists of 15 mM potassium phosphate buffer at pH 2.7 and methanol. Electrochemical experiments employed chronoamperometry using a typical three-electrode electrochemical cell. Amperometric measurements were carried out under magnetic stirring using 0.1 M phosphate buffer solution (pH 6.8) as supporting electrolyte. Our study showed different percentage increases in ascorbic acid content of microwave irradiated plants determined by HPLC and electrochemical method, respectively, with lowest values (6.8%, 11%) in parsley irradiated with WLAN frequency microwaves, and highest values (more than 200%) in celery irradiated with GSM frequency microwaves.

Keywords: ascorbic acid, HPLC, chronoamperometry, microwave effects on plant growth, aromatic plants
 
         
     
         
         
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