The STUDIA UNIVERSITATIS BABEŞ-BOLYAI issue article summary

The summary of the selected article appears at the bottom of the page. In order to get back to the contents of the issue this article belongs to you have to access the link from the title. In order to see all the articles of the archive which have as author/co-author one of the authors mentioned below, you have to access the link from the author's name.

  
       
         
    STUDIA CHEMIA - Issue no. 1 / 2014  
         
  Article:   INFLUENCE OF MICROWAVE FIELD ON THE ASCORBIC ACID CONTENT IN LEAVES OF SOME COMMON AROMATIC PLANTS IN ROMANIA.

Authors:  . 		 
       
         
  Abstract:   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
 
         
     
         
         
      Back to previous page