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

Goufo, P.; Pereira, J.; Figueiredo, N.; Oliveira, M.; Carranca, C.; Rosa, E.; Trindade, H.

http://hdl.handle.net/10400.19/1961

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Abstract(s)

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 mmol/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%e18%), 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%e14%), with apigenin (25%) being highly affected in the white rice, and tricin (12%) in the bran. The same trend was found for g-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 a-tocotrienol (69%), g-tocotrienol (46%), and a-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

Keywords

Elevated carbon dioxide Vitamin E Phenolic compounds Brown rice White rice Husk Bran

URI

http://hdl.handle.net/10400.19/1961

Citation

Goufo, P., Pereira, J, Figueiredo, N., Oliveira, M.B.P.P., Carranca, C., Rosa, E.A.S., Trindade, H., 2014. Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.). Journal of Cereal Science 59 (1), 15-24.