Volume 3, Issue 1-2, February 2015, Page: 161-164
Ameliorating Effect of Ascorbic Acid on the Content of Minerals in Eruca Sativa Mill. under Different Air Pollutants
Mohammed A. H. Al-Muwayhi, Shaqra University, Faculty of Education, Department of Biology, P.O. Box 33, Shaqra, 11961,Shaqra, Saudi Arabia
Abdulaziz A. M. Al Sahli, King Saud University, College of Science, Botany and Microbiology Department, P.O. Box 2455, Riyadh 11451, Saudi Arabia
Received: Oct. 8, 2014;       Accepted: Oct. 30, 2014;       Published: Jan. 30, 2015
DOI: 10.11648/j.jfns.s.2015030102.41      View  3252      Downloads  163
The experiment was conducted to study the effect of different air pollution (ozone O3, sulfur dioxide SO2, and nitrogen dioxide NO2 gases) on Eruca sativa Mill. at three locations in Riyadh city, KSA. During the study, we found that the concentrations of gases were increasing gradually at the study sites. Ozone concentration and sulfur dioxide at the cement factory area site were 91 ppb and 29 ppb, respectively, as well as concentration of nitrogen dioxide was 29 ppb at the first industrial area and cement factory area. The present experiment showed that these three pollutants gases caused a significant effect on the concentration of some mineral elements. Interestingly, the plants treated with ascorbic acid showed maximum content of mineral nutrients phosphorus (P), potassium (K), nitrogen (N), cupper (Cu), iron (Fe), zinc (Zn) and manganese (Mn). The study aims to identify concentrations of ozone gas, sulfur dioxide and nitrogen dioxide in three different locations in Riyadh and determine its harmful effects on the concentration of some metal elements, and study the effect of ascorbic acid to reduce the adverse impact of these gases in Eruca sativa Mill.
Ozone, Sulfur, Nitrogen Dioxide, Ascorbic Acid, Eruca sativa
To cite this article
Mohammed A. H. Al-Muwayhi, Abdulaziz A. M. Al Sahli, Ameliorating Effect of Ascorbic Acid on the Content of Minerals in Eruca Sativa Mill. under Different Air Pollutants, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 161-164. doi: 10.11648/j.jfns.s.2015030102.41
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