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

 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.