Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Proximate Composition, Dietary Fibers, and Free Sugars
2014; Wiley; Volume: 91; Issue: 3 Linguagem: Inglês
10.1094/cchem-09-13-0180-r
ISSN1943-3638
AutoresPiebiep Goufo, L.M.M. Ferreira, Corina Carranca, Eduardo Rosa, Henrique Trindade,
Tópico(s)Agriculture Sustainability and Environmental Impact
ResumoABSTRACT Little is known regarding the impact of elevated carbon dioxide concentration ([CO 2 ]) on the chemical composition of rice grains. A field experiment was conducted with open‐top chambers with rice ( Oryza sativa L. cv. Ariete) grown at two levels of atmospheric CO 2 (375 and 550 μmol/mol), and their effects were monitored on the proximate composition and carbohydrate contents of the grains. Following exposure to elevated [CO 2 ], soluble dietary fiber increased by 136, 82, and 77% in brown rice, white rice, and bran, respectively. Increases of a lower magnitude (8%) were observed for insoluble dietary fiber in the bran and brown rice. For all 10 sugars identified, there was a trend for increasing their content. For example, increases of 135% were recorded for glucose in the white rice. In all rice milling fractions, elevated [CO 2 ] reduced the protein (4–15%) and amylose (6–16%) contents, with no effect on the ash, starch, and gross energy contents. The fat content was increased by elevated [CO 2 ] in the white rice (23%) and tended to decrease in the bran (9%). It is concluded that besides yield, increased dietary fiber might be another positive effect of high levels of atmospheric CO 2 expected by the middle of the current century.
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