Physiology and Molecular Biology of Plants

, Volume 25, Issue 6, pp 1445–1456 | Cite as

The effects of the electromagnetic fields on the biochemical components, enzymatic and non-enzymatic antioxidant systems of tea Camellia sinensis L.

  • Seyed Mohammad Yousef Azizi
  • Siavash Hosseini SargheinEmail author
  • Ahmad Majd
  • Maryam Peyvandi
Research Article


The electromagnetic fields (EMFs) by wide range of the frequency spectrum, have capability to cause crucial alternation and deleterious effects in biological systems. The aim of the present study is to assay the biochemical components, enzymatic and non-enzymatic antioxidant systems of the electromagnetic fields treated samples of tea which is the most ancient non-alcoholic drink, containing different types of flavonols. Rutin, Quercetin, Myricetin, and Kaempferol as flavonoid components markers are also to be analyzed using high-performance liquid chromatography. The results show that The EMF’s treatments brought about distinct alternations in biochemical components of tea, so that regardless of the intensity of the EMF’s, less duration of exposure (30 min) caused more content of those mentioned flavonoid components (except Myricetin) than that of 60 min of exposure. A 30 min of 4 miliTesla (mT) exposure of the EMF’s, resulted in the highest amount of Rutin, Quercetin, Myricetin, and Kaempferol. It is concluded that less duration of the EMF’s treatments induces more production and also accumulation of enzymatic and non-enzymatic antioxidant components. In higher intensity of the EMF’s (more than 4 mT), the concentrations of the mentioned biochemical components decreased.


Electromagnetic fields Enzymatic and nonenzymatic antioxidant Tea Camellia sinensis L. HPLC Flavonoid and polyphenols 



I certify that no funding has been received for the conduct of this study and/or preparation of this manuscript.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Informed consent

All authors are informed about the submitted content of the manuscript and have complete consent.


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Copyright information

© Prof. H.S. Srivastava Foundation for Science and Society 2019

Authors and Affiliations

  1. 1.Department of Biology, Faculty of ScienceUrmia UniversityUrmiaIslamic Republic of Iran
  2. 2.Biology Department, Faculty of Bio Sciences, Tehran North BranchIslamic Azad UniversityTehranIslamic Republic of Iran

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