Elevated carbon dioxide increases contents of antioxidant compounds in field-grown strawberries

Wang, S.Y. and Bunce, J.A. and Maas , J.L. (2003) Elevated carbon dioxide increases contents of antioxidant compounds in field-grown strawberries. Journal of Agriculture and Food Chemistry, 51 (15). pp. 4315-4320.

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The effects of elevated CO2 concentrations on the antioxidant capacity and flavonoid content in strawberry fruit (Fragaria x ananassa Duch.) were studied under field conditions. Increased CO(2) (300 and 600 micromol mol(-1) above ambient) concentrations resulted in increases in ascorbic acid (AsA), glutathione (GSH), and ratios of AsA to dehydroascorbic acid (DHAsA) and GSH to oxidized glutathione (GSSG), and a decrease in DHAsA in strawberry fruit. High anthocyanin and phenolic content were also found in fruit of CO(2) treated plants. Growing strawberry plants under CO(2) enrichment conditions significantly enhanced fruit p-coumaroylglucose, dihydroflavonol, quercetin 3-glucoside, quercetin 3-glucuronide, and kaempferol 3-glucoside contents, as well as cyanidin 3-glucoside, pelargonidin 3-glucoside, and pelargonidin 3-glucoside-succinate content. Fruit of strawberry plants grown in the CO(2) enrichment conditions also had high oxygen radical absorbance activity against ROO(), O(2)(-), H(2)O(2), OH(), and (1)O(2) radicals

Item Type: Article
Uncontrolled Keywords: Antioxidant; anthocyanin; flavonoid; flavonol; phenolics; Fragaria x ananassa
Author Affiliation: Fruit Laboratory, Agricultural Research Service, U. S. Department of Agriculture, Beltsville, Maryland 20705-2350
Subjects: Crop Improvement
Divisions: Other Crops
Depositing User: Ms K Syamalamba
Date Deposited: 13 Feb 2012 08:11
Last Modified: 13 Feb 2012 08:11
Official URL: http://pubs.acs.org/doi/abs/10.1021/jf021172d
URI: http://eprints.icrisat.ac.in/id/eprint/3041

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