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Advisor(s)
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
Description
Keywords
Elevated carbon dioxide Vitamin E Phenolic compounds Brown rice White rice Husk Bran
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.
Publisher
Elsevier