## 3 Results and Discussion
According to the results, the application of an electric current intensity of 0.45 A (T3) or 1.5 V--the polarity version (T4) lowered the content of tannins in tomato fruits; the values registered being significant lower as compared to the control (2.65 g\(\cdot\)100 g\({}^{-1}\) d.w.). The decrease in the amount of tannin in tomato fruits is a positive fact taking into account the negative effects that they can have on health [60]. No significant differences were registered between the control and T2 (0.30 A) or T5 (1.5 V--soil version). The highest content of tannins was registered at the lowest intensity of the electric current (0.15 A)--3.96 g\(\cdot\)100 g\({}^{-1}\) d.w. (T1). The oxalate content in the tomato fruits of the plants treated with electric current of 0.15 A (T1) and 0.30 A (T2) intensity was not significant different as compared with the value recorded for the tomato fruits of the control plants. However, at 1.5 V intensity of electric current (T3--0.45 A; T4--polarity; T5--soil version), the values registered were significant higher. The consumption of high amounts of oxalate can negatively impact the health by causing nutritional deficiency because of the limited absorption of Ca\({}^{2+}\), Fe\({}^{2+}\) and Mg\({}^{2+}\) ions [13, 60]. The saponin content of the tomato fruits ranged from 1.78 g\(\cdot\)100 g\({}^{-1}\) d.w. to 3.94 g\(\cdot\)100 g\({}^{-1}\) d.w. Significant higher contents of saponin as compared to the control were registered for T3, T4 and T5. For the rest of the treatments no significant differences were registered. As in the case of oxalate, the application of 0.45 A and 1.5 V intensities led to the accumulation of higher amounts of saponin. Recently, studies have shown that the presence of oxalate in foods is considered to be beneficial for health due to some properties related to cholesterol reduction, immune system stimulation, peptic ulcer or cancer prevention [60]. Therefore, in our experiment, the increase in the oxalate content in tomato fruits due to the electric current application is a positive aspect. Regarding the \(\alpha\)-amylase inhibitor, the values varied from 0.35 mg ml\({}^{-1}\) to 0.82 mg ml\({}^{-1}\). The application of electric current to the tomato plants influenced the content of \(\alpha\)-amylase inhibitor from tomato fruits, significant differences being regis \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Variant**} & **Ash** & **Crude Lipid** & **Crude Protein** & **Crude Fibre** & **Dietary Fibre** & **Calorific Value** \\  & **(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.)** & **kJ/g (kcal/100 g)** \\ \hline T1 & 4.51 \(\pm\) 0.29 ns & 11.29 \(\pm\) 0.74 ns & 33.44 \(\pm\) 2.19 ns & 15.43 \(\pm\) 1.01 bc & 9.52 \(\pm\) 0.62 a & 441.95 \(\pm\) 28.97 ns \\ T2 & 4.11 \(\pm\) 0.27 ns & 11.41 \(\pm\) 0.75 ns & 31.96 \(\pm\) 2.09 ns & 13.43 \(\pm\) 0.88 c & 6.74 \(\pm\) 0.44 b & 436.42 \(\pm\) 28.60 ns \\ T3 & 4.83 \(\pm\) 0.32 ns & 11.90 \(\pm\) 0.78 ns & 31.27 \(\pm\) 2.05 ns & 23.07 \(\pm\) 1.51 a & 8.30 \(\pm\) 0.54 b & 423.91 \(\pm\) 27.78 ns \\ T4 & 4.34 \(\pm\) 0.28 ns & 12.25 \(\pm\) 0.80 ns & 29.49 \(\pm\) 1.93 ns & 20.02 \(\pm\) 1.31 ab & 8.71 \(\pm\) 0.57 ab & 423.98 \(\pm\) 27.78 ns \\ T5 & 4.76 \(\pm\) 0.31 ns & 11.70 \(\pm\) 0.77 ns & 32.54 \(\pm\) 2.13 ns & 15.83 \(\pm\) 1.04 bc & 9.55 \(\pm\) 0.63 a & 452.68 \(\pm\) 29.67 ns \\ C & 5.12 \(\pm\) 0.34 ns & 11.21 \(\pm\) 0.74 ns & 30.96 \(\pm\) 2.03 ns & 13.43 \(\pm\) 0.88 c & 6.74 \(\pm\) 0.44 b & 445.75 \(\pm\) 29.21 ns \\ \hline \hline \end{tabular}
\end{table} 
Table 6: The proximate composition of tomato fruits under different electric current treatments.