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

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. (c) 2007 Society of Chemical Industry.