بررسی برخی از خواص کیفی گیاه بامیه تحت تاثیر میدان مغناطیسی

نوع مقاله : مقاله پژوهشی

نویسندگان

گروه مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی،گرگان، ایران

چکیده

چکیده
در دهه‌های گذشته مطالعات فراوانی در زمینه تاثیر انواع امواج مغناطیسی بر موجودات زنده انجام شده است. ترکیبات فنلی یکی بزرگترین گروه ازمتابولیت ­های ثانویه هستند که در گیاهان انتشار گسترده‌ای دارند و فعالیت بیولوژیکی و فارماکولوژی متنوع این ترکیبات در بسیاری از تحقیقات گزارش شده است. در این مطالعه میوه بامیه به­ منظور قرار گرفتن در معرض میدان مغناطیسی مرتب شدند. نمونه‌ها در سه تکرار، سه زمان (3، 6، 9 دقیقه) و سه میدان (2/0، 4/0، 6/0 میلی­ تسلا) مورد آزمایش قرار گرفتند. به­­ منظور اندازه­ گیری فنل و فلاونوئید کل، 5/0 گرم از هر نمونه کالوس تر با 5 میلی ­لیتر متانول 80 درصد (نسبت 1 به 10) در یک هاون سرد کوبیده و همگن شدند. مواد پس از یکنواخت سازی به­ مدت 24 ساعت در تاریکی و روی شیکر قرار داده و بعد از آن به ­مدت 5 دقیقه در 3000 دور در دقیقه سانتریفیوژ شدند. نتیجه چنین حاصل شد که میدان مغناطیسی اثرات متفاوتی بر میزان این دو خاصیت کیفی دارد. در مقایسه با تیمار شاهد، با افزایش میدان مغناطیسی، میزان فنل از 759/2 تا mgGUEg-1 932/2 افزایش معنی­ داری نشان داد درحالی‌که محتوای فلاونوئید به‌طور معنی‌داری از مقدار 821/0 به  mgGUE g-10895/0 کاهش پیدا کرد
 

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of Some Qualitative Properties of Okra under the Influence of Magnetic Field

نویسندگان [English]

  • Arash Rokhbin
  • Mohsen Azadbakht
Department of Biosystems Mechanics, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Abstract
In recent decades many studies have been conducted on the impact of magnetic waves on living organisms. The phenolic compounds are one of the largest groups of secondary metabolites that are widely distributed in plants, and the biologic activity and diverse pharmacology of these compounds have been reported in many studies. In this study, okra fruits were arranged in order to be exposed to the magnetic field. The samples were tested in three repetitions, three times (3, 6, 9 min) and three fields (0.2, 0.4, 0.6 mT). To measure total phenol and total flavonoids, 0.5 g of each sample was beaten with 5 ml of 80% methanol (1 to 10 ratio) and homogenized in a cold mortar. After assimilation, the material was placed on a shaker for 24 hours in a dark place and then centrifuged at 3000 rpm for 5 minutes. The results showed that the magnetic field had different effects on the quality of the two properties. Compared with the control treatment, increasing the magnetic field, increased the amount of phenol from 2.759 to 2.932 mgGUEg-1 significantly,  while the flavonoid content decreased significantly from 0.821 to 0.0895 mgGUE g -1.
 

کلیدواژه‌ها [English]

  • Keywords: Biochemical properties
  • Flavonoid content
  • Magnetic waves
  • Phenol
  • Okra
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