MICROWAVE IRRADIATION EFFECT ON POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF BASIL

Authors

  • Ildiko LUNG Department for the Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania. Email: ildiko.lung@itim-cj.ro. https://orcid.org/0000-0003-4677-4602
  • Maria-Loredana SORAN Department for the Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania. Email: loredana.soran@itim-cj.ro. https://orcid.org/0000-0003-3770-9702
  • Ocsana OPRIŞ Department for the Physics of Nanostructured Systems, National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania. Email: ocsana.opris@itim-cj.ro. https://orcid.org/0000-0002-9765-2739
  • Manuela Cristina STAN National Institute for Research and Development of Isotopic and Molecular Technologies, Cluj-Napoca, Romania. Email: manuela.stan@itim-cj.ro. https://orcid.org/0000-0002-0883-4873
  • Constantin BELE Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: cbele2002@yahoo.com.

DOI:

https://doi.org/10.24193/subbchem.2018.3.07

Keywords:

polyphenols, basil, microwave influence, antioxidant activity

Abstract

This study investigates the influence of microwave field derived from wireless router and mobile telephony sources on polyphenol content and antioxidant activity of basil. The total phenolic content of basil extracts was determined by the Folin-Ciocalteu method. The amount of polyphenolic compounds in basil plants exposed to microwave irradiation was higher compared to control plants. Extracts of irradiated basil exhibit higher antioxidant activity than extracts of control plants, as evidenced by the three methods of determination used: 2,2-diphenylpicrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity and Trolox equivalent antioxidant capacity assays. It was determined that microwave irradiation increased both antioxidant activity and polyphenol content of basil extracts. In addition, hydroalcoholic extracts obtained from basil plants exposed to GSM microwaves showed higher antioxidant activity than hydroalcoholic extracts of plants exposed to WLAN microwaves.

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STUDIA UBB CHEMIA, Volume 63 (LXIII), No. 3, September 2018

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Published

2018-09-28

How to Cite

LUNG, I. ., SORAN, M.-L. ., OPRIŞ, O. ., STAN, M. C. ., & BELE, C. . (2018). MICROWAVE IRRADIATION EFFECT ON POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF BASIL. Studia Universitatis Babeș-Bolyai Chemia, 63(3), 87–94. https://doi.org/10.24193/subbchem.2018.3.07

Issue

Volume 63, No. 3, 2018

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