Stage 2

Investigation of microwave effect on vitamin C content from the plants studied

The objective of this stage is to:

2.1. Monitoring changes of vitamin C amount from the irradiated plants compared to the reference plants
To achieve this objective are taken into account the following activities:
2.1.1. Obtaining the plant extracts and quantitative determination of vitamin C by HPLC analysis
2.1.2. Quantitative determination of vitamin C from from no irradiated and irradiated plants by electrochemical methods
2.1.3. Comparing the results obtained by these two methods
2.1.4. Comparing the results obtained for irradiated and reference plants
2.1.5. Ultrastructural and morphological analysis of studied plants

Comparing the amount of vitamin C determined in parsley, dill and celery, it was found that in the case of the reference plants, parsley contains the highest amount of vitamin C (264 mg AA/100 g fresh weight), followed by dill with 121 mg AA / 100 g fresh weight and celery with 103 mg AA/100 g fresh weight.
In the case of the plants grown in microwave field, the amount of vitamin C increased. The highest amount of vitamin C it was obtained in the case of irradiation with microwaves modulated by a specific generator in GSM domain, followed by the amount of vitamin C found in the plants grown in microwave field operating frequency in the WLAN.