Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, gamma-oryzanol and antioxidant capacities of rice (Oryza sativa L.)

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Piebiep Goufo (Author) Other; Jose Pereira (Author) Other; Nuno Figueiredo (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Corina Carranca (Author) Other; Eduardo A S Rosa (Author) Other; Henrique Trindade (Author) Other

Journal

Title: Journal of Cereal Science

Vol. 59

Pages: 15-24

ISSN: 0733-5210

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 32 Citations

Scopus - 34 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-008-YKK

DOI: 10.1016/j.jcs.2013.10.013

Abstract (EN): There have been no studies conducted with the objective of investigating the effect of elevated CO2 concentrations ([CO2]) on antioxidants in grains. Therefore, a two-year field experiment was conducted using open-top chambers with two levels of atmospheric CO2 (375 and 550 pmol/mol) to evaluate their effects on rice grain antioxidants. Following exposure to high [CO2], the total phenolic content of all rice milling fractions decreased (3%-18%), with the highest reduction in the brown rice for sinapic acid (167%), and in the white rice for p-hydroxybenzoic acid (100%). The total flavonoid content also decreased under elevated [CO2] in all rice milling fractions (8%-14%), with apigenin (25%) being highly affected in the white rice, and tricin (12%) in the bran. The same trend was found for gamma-oryzanol, with decreases of 35%, 32%, 25%, and 2% in the white rice, brown rice, husk, and bran, respectively. In the white and brown rices, tocopherols and tocotrienols were all lower under elevated [CO2], with reductions larger for alpha-tocotrienol (69%), gamma-tocotrienol (46%), and alpha-tocopherol (38%). Good correlations between antioxidant contents and DPPH radical scavenging capacities indicated that these decreases may be meaningful in the preventive ability of rice against free radical-mediated degenerative diseases.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10