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A quantitative and qualitative assessment of mung bean ( Vigna mungo (L.) Wilczek) seed in response to elevated atmospheric carbon dioxide: potential changes in fatty acid composition
Author(s) -
Ziska Lewis H,
Palowsky Robert,
Reed Danielle R
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2818
Subject(s) - vigna , carbon dioxide , point of delivery , mung bean , carbon dioxide in earth's atmosphere , fatty acid , palmitic acid , composition (language) , biology , food science , chemistry , horticulture , botany , zoology , biochemistry , ecology , linguistics , philosophy
The effect of rising atmospheric carbon dioxide concentration ([CO 2 ]) on seed production and the fatty acid profiles of mung bean ( Vigna mungo L. Wilczek) were studied under field conditions. Increased [CO 2 ] ( ca 250 ppm above ambient) resulted in significant increases in pod number, pod weight and total seed weight, but also significantly increased the percentage of immature pods at harvest. Qualitatively, increased [CO 2 ] significantly decreased the percentages of palmitic and omega‐6 fatty acids, but increased the percentage of omega‐3 fatty acids and the relative proportion of omega‐3 to omega‐6 fatty acids in mature seed. Overall, increased carbon dioxide may significantly increase quantity and alter quality in mung bean seed, a recognized alternative source of fatty acids in the human diet. Copyright © 2007 Society of Chemical Industry