Publication
Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.)
| dc.contributor.author | Goufo, P. | |
| dc.contributor.author | Pereira, J. | |
| dc.contributor.author | Figueiredo, N. | |
| dc.contributor.author | Oliveira, M. | |
| dc.contributor.author | Carranca, C. | |
| dc.contributor.author | Rosa, E. | |
| dc.contributor.author | Trindade, H. | |
| dc.date.accessioned | 2014-01-10T14:04:12Z | |
| dc.date.available | 2014-01-10T14:04:12Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | 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 | por |
| dc.identifier.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. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.19/1961 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.subject | Elevated carbon dioxide | por |
| dc.subject | Vitamin E | por |
| dc.subject | Phenolic compounds | por |
| dc.subject | Brown rice | por |
| dc.subject | White rice | por |
| dc.subject | Husk | por |
| dc.subject | Bran | por |
| dc.title | Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.) | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 24 | por |
| oaire.citation.startPage | 15 | por |
| oaire.citation.volume | 59 | por |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |