Grain phenolic acids and Vitamin E of rice grown under different environmental conditio Goufo P, Oliveira MBPP, Carranca C, Trindade H, Rosa EAS
Simplistic food classification 1.Nutrients: fats, sugars, protei, minerals 2.Anti-nutrients: phytic acid, haemagglutini, trypsin inhibitors 3.Non-nutrients anti-oxidants: vitami, phenolic compounds, glucosinolates,
Roles of antioxidants 1. Antioxidants inhibit the formation of free radicals in the organisms linked to inflammatio and hypercholesterolemia 2. Prevention of degenerative diseases: cancer, diabetics, atherosclerosis 3. Antioxidants in Mediterannea foods: A good correlation between the contents of antioxidants and lower incidence of cardiovascular diseases in Mediterannean foods
Functional food paradigm 1.There is growing interest in foods with high antioxidants contents all over the word (e.g. rice) 2. Necessity to evaluate how those contents are affected by environmental factors
Three classes of antioxidants Four environmental factors Phenolic acids (benzoates and cinnamates) Vitamin E (tocotrienols and tocopherols) Gamma-oryzanol
Elevated concentration of atmospheric carbon dioxide COTArroz - Salvaterra de Magos Open top chambers (550 ppn CO2) Open top chambers (370 ppn CO2) Data logger CO2 tank Paddy field
Elevated temperature (+5 C daytime)
Clay soils (56.4% CLAY) Sandy soils (84.0% SAND)
Growing seaso (2011 and 2012)
Harvesting and milling rough rice Rice bran Brown rice Rice husk White rice
High performance liquid chromatography
MAIN RESULTS (data for 2011 and 2012 seaso were pooled to calculate relative changes)
Effect of elevated CO2 on phenolic acids DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid caffeic acid chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid * WHITE DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid * caffeic acid * chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid * BRAN -0.80-0.60-0.40-0.20 0.00 0.20-0.15-0.10-0.05 0.00 0.05 0.10 * ** * *
Effect of elevated CO2 on vitamin E and DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol β-tocotrienol α-tocotrienol δ-tocopherol γ-tocopherol β-tocopherol α-tocopherol WHITE ** DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol ** β-tocotrienol α-tocotrienol ** δ-tocopherol ** γ-tocopherol ** β-tocopherol α-tocopherol BRAN * ** -0.8-0.7-0.6-0.5-0.4-0.3-0.2-0.1 0.0-0.2 0.0 0.2 0.4 0.6 0.8 1.0 1.2 1.4
Effect of elevated temperature on phenolic acids DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid caffeic acid chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid WHITE DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid caffeic acid chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid BRAN -1.0-0.8-0.6-0.4-0.2 0.0 0.2 0.4 0.6-0.6-0.4-0.2 0.0 0.2 0.4 0.6
Effect of elevated temperature on vitamin E and DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol β-tocotrienol α-tocotrienol δ-tocopherol γ-tocopherol β-tocopherol α-tocopherol WHITE DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol β-tocotrienol α-tocotrienol δ-tocopherol γ-tocopherol β-tocopherol α-tocopherol BRAN -1.0-0.5 0.0 0.5 1.0 1.5 2.0 2.5-0.2 0.0 0.2 0.4 0.6 0.8
Effect of sandy vs. clay soil on phenolic acids DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid caffeic acid chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid WHITE DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid caffeic acid chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid BRAN -0.5-0.4-0.3-0.2-0.1 0.0 0.1 0.2 0.3-0.5-0.4-0.3-0.2-0.1 0.0
Effect of sandy vs. clay soil on vitamin E and DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol β-tocotrienol α-tocotrienol δ-tocopherol γ-tocopherol β-tocopherol α-tocopherol WHITE DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol β-tocotrienol α-tocotrienol δ-tocopherol γ-tocopherol β-tocopherol α-tocopherol BRAN -0.7-0.6-0.5-0.4-0.3-0.2-0.1 0.0 0.1-0.2 0.0 0.2 0.4 0.6 0.8 1.0 1.2
Effect of growing season (2011 vs. 2012) on phenolic acids DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid caffeic acid chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid WHITE DPHH phenolic fraction total phenolics ferulic acid sinapic acid p-coumaric acid caffeic acid chlorogenic acid syringic acid vanillic acid p-hydroxybenzoic acid protocatechuic acid gallic acid BRAN -1.2-1.0-0.8-0.6-0.4-0.2 0.0 0.2 0.4-1.0-0.8-0.6-0.4-0.2 0.0 0.2 0.4 0.6 0.8
Effect of growing season on vitamin E and DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol β-tocotrienol α-tocotrienol δ-tocopherol γ-tocopherol β-tocopherol α-tocopherol WHITE DPPH vit E fraction vitamin E total tocotrienols total tocopherols δ-tocotrienol γ-tocotrienol β-tocotrienol α-tocotrienol δ-tocopherol γ-tocopherol β-tocopherol α-tocopherol BRAN -1.0-0.5 0.0 0.5 1.0 1.5-0.5-0.4-0.3-0.2-0.1 0.0 0.1 0.2
Main conclusio on white rice White rice White rice White rice Phenolic acids Vitamin E Phenolic acids Vitamin E Carbon dioxide Temperature Sandy soil Growing season Growing season negative effect negative effect positive effect
Main conclusio on rice bran rice bran Rice bran Rice bran Phenolic acids Vitamin E Vitamin E Carbon dioxide Temperature Sandy soil Growing season Growing season Carbon dioxide Temperature Sandy soil negative effect negative effect positive effect
Recommendatio 1. Milling procedures: devising alternative milling degrees aimed to retain more antioxidants in the white fraction 2. Added-value for the bran: valorising the bran for the development of functional foods 3. Soil differences: taking advantage of the particularity of different soil types 4. Environmental factors: testing new varieties over longer periods of time
Acknowledgements Paula Marques