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 |
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| Authors: | Lewis H Ziska Robert Palowsky Danielle R Reed |
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| Affiliation: | 1. Crop Systems and Global Change Laboratory, USDA‐ARS, 10300 Baltimore Avenue, Beltsville, MD 20705, USA;2. Laboratory of Metabolic Control, National Institutes of Health, Fishers Lane, Bethesda, MD 20892‐9410, USA |
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| Abstract: | The effect of rising atmospheric carbon dioxide concentration (CO2]) on seed production and the fatty acid profiles of mung bean (Vigna mungo L. Wilczek) were studied under field conditions. Increased CO2] (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 CO2] 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 |
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| Keywords: | CO2 fatty acids mung bean omega‐3 omega‐6 |
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