## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Variant**} & **Phytate** & **Tannins** & **Oxalates** & **Saponins** & **Inbibitors** & **\(\alpha\)**-Amylase** \\  & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **Inbibitors IC\({}_{\mathbf{50}}\)** \\  & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **(g\(\cdot\)100 g\({}^{-1}\) d.w.)** & **(TUI mg\({}^{-1}\))** & **(mg ml\({}^{-1}\))** \\ \hline T1 & 3.75 \(\pm\) 0.25 ns & 3.96 \(\pm\) 0.26 a & 2.14 \(\pm\) 0.14 bc & 2.63 \(\pm\) 0.17 bc & 9.26 \(\pm\) 0.61 ns & 0.77 \(\pm\) 0.05 a \\ T2 & 3.59 \(\pm\) 0.23 ns & 2.46 \(\pm\) 0.16 cd & 1.36 \(\pm\) 0.09 c & 1.66 \(\pm\) 0.11 d & 9.95 \(\pm\) 0.65 ns & 0.43 \(\pm\) 0.03 bc \\ T3 & 3.43 \(\pm\) 0.23 ns & 1.77 \(\pm\) 0.12 de & 3.84 \(\pm\) 0.25 a & 3.94 \(\pm\) 0.26 a & 9.75 \(\pm\) 0.64 ns & 0.35 \(\pm\) 0.02 c \\ T4 & 3.27 \(\pm\) 0.22 ns & 1.18 \(\pm\) 0.08 e & 4.00 \(\pm\) 0.26 a & 3.24 \(\pm\) 0.21 ab & 9.42 \(\pm\) 0.62 ns & 0.54 \(\pm\) 0.03 b \\ T5 & 4.02 \(\pm\) 0.27 ns & 3.46 \(\pm\) 0.23 ab & 2.48 \(\pm\) 0.16 b & 2.82 \(\pm\) 0.18 b & 9.49 \(\pm\) 0.62 ns & 0.82 \(\pm\) 0.05 a \\ C & 3.89 \(\pm\) 0.25 ns & 2.65 \(\pm\) 0.17 bc & 1.57 \(\pm\) 0.10 c & 1.78 \(\pm\) 0.12 cd & 10.07 \(\pm\) 0.66 ns & 0.53 \(\pm\) 0.03 bc \\ \hline \hline \end{tabular}
\end{table} 
Table 7: The antinutritional composition of tomato fruits under different electric current treatments. tered between T5 or T1 (0.82 mg mL\({}^{-1}\) and 0.77 mg mL\({}^{-1}\), respectively) and the control (0.53 mg mL\({}^{-1}\)). No significant differences were registered for the rest of the treatments. Usually, the presence of \(\alpha\)-amylase inhibitor in food has negative impacts on human health causing various digestive disorders [60]. The influence of the electric current application on the mineral content of tomato fruits is presented in Table 8. Additionally, in Table 8 is presented the dry matter and the moisture of the tomato fruits. For both the dry matter and the moisture, no significant differences were registered between the treated plants and the control. The dry matter content of the tomato fruits varied from 5.79%, in the case of T4, to 6.17%, in the case of T3. The results are in accordance with the literature (4.0%, in the case of the 988 tomato lines, up to 9.2%, in the case of Poly20) [61]. The moisture content of the tomato fruits, ranged from 93.83%, in the case of T3, to 94.21%, in the case of T4. These results are between the normal ranges found in commercial varieties of tomato [62]. Regarding the mineral content, the results show that significant differences between the fruits of the treated plants and the control were registered for K, Mg, Fe and Zn. The content of Ca and Na were not influenced by the electric current. The highest content of K, Fe and Zn in tomato fruits was registered when the electric current was applied at an intensity of 1.5 V, for both the polarity (T4) and the soil version (T5). Regarding the Mg content, the highest values were registered when the plants were subjected to 0.15 A, 0.30 A and 0.45 A (T1, T2 and T3, respectively). The mineral content increase in the tomato fruits due to the electric current application can be considered normal taking into account that the mineral absorption by plants is an electrical process and the ions are electrically charged [63]. However, according to our results, the uptake and accumulation of different types of minerals were dependent on the manner the electric current was applied. Therefore, a better accumulation of K, Fe and Zn was recorded when the electric current was applied through syringe needles inserted in the apical area and the base of the stem or when both the electrodes were inserted in the soil. On the other hand, magnesium had better uptake and accumulation when the applied electric current crossed the circuit.