1. Centre for the Research and Technology of Agro-Environmental and Biological Sciences
Changes in the nutritional value of rice grown under two projected climate change scenarios: elevated CO2 and elevated CO2 + elevated temperature
Piebiep Goufo, Corina Carranca, José Pereira, Eduardo Rosa, Henrique Trindade

2. Atmospheric CO2 2. Air temperature
Global climate change
Centre for
the Research and
Technology of
Agro-Environmental
and Biological
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Two main facets of climate currently undergoing man-made changes:
Atmospheric CO2
2. Air temperature

3. Increases from 290.74 in 1880 to 403.60 mol/mol in 2016
Global CO2 levels
Increases from in 1880
to mol/mol in 2016
Centre for
the Research and
Technology of
Agro-Environmental
and Biological
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4. Mean temperature changes
Change from in 1880 to 0.94 °C
in 2016 compared to pre-industrial levels
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Technology of
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and Biological
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5. +150 CO2 +3-12°C Projected climate changes by 2050
Centre for
the Research and
Technology of
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and Biological
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+150 CO2
+3-12°C
It is anticipated that global CO2 will increase and reach 550 µmol/mol by the mid of the 21st century
This could be accompanied by a 3–12 °C increase in temperature, depending on the regions

6. Assess the effect of these projected
Objectives of the report
Centre for
the Research and
Technology of
Agro-Environmental
and Biological
Sciences
Assess the effect of these projected
changes in climate on rice quality
Recommend on how to maintain or
enhance the nutritional value of rice

7. COTArroz - Salvaterra de Magos
Open-top chambers design
elevation of CO2 (+150 ppm)
elevation of CO2 (+150 ppm) and temperature (+ 5°C)
Centre for
the Research and
Technology of
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and Biological
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COTArroz - Salvaterra de Magos
open-top chambers
(+150 ppm CO2)
open-top chambers
(+150 ppm CO2 + 5°C)
Open-top chambers
(ambient CO2)
CO2 tank
Paddy “Ariete”

8. Harvesting and milling of “Ariete”
rough rice
Centre for
the Research and
Technology of
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and Biological
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Rice husk
Brown rice
Rice bran
White rice

9. Antinutrients: phytic acid
Nutritional parameters evaluated
Centre for
the Research and
Technology of
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and Biological
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Nutrients: amino acids, fatty acids, dietary fibers, free sugars, minerals
Antinutrients: phytic acid
Antioxidants: vitamins, phenolic acids, flavonoids
Sensory attributes: cooking, eating, appearance

10. Climate change on DIETARY FIBERS
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Technology of
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and Biological
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11. Climate change on FREE SUGARS
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12. Climate change on FATTY ACIDS
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the Research and
Technology of
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13. Climate change on MINERALS
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the Research and
Technology of
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and Biological
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14. Climate change on AMINO ACIDS
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the Research and
Technology of
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and Biological
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15. Climate change on PHENOLIC ACIDS
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Technology of
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and Biological
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16. Climate change on FLAVONOIDS
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Technology of
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17. Climate change on VITAMIN E
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18. Climate change on SENSORY TRAITS
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19. elevated CO2 + temperature
Beneficial effects of climate change
Centre for
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Technology of
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and Biological
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dietary fibers
free sugars
elevated CO2
positive effects
elevated CO2 + temperature
more positive effects

20. elevated CO2 + temperature
Negative effects of climate change
Centre for
the Research and
Technology of
Agro-Environmental
and Biological
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phenolics
vitamin E
elevated CO2
negative effects
elevated CO2 + temperature
more negative effects

21. protein and amino acids elevated CO2 + temperature
Negative effects of climate change
Centre for
the Research and
Technology of
Agro-Environmental
and Biological
Sciences
protein and amino acids
elevated CO2
negative effects
elevated CO2 + temperature
less negative effects

22. mineral bioavailability elevated CO2 + temperature
Contrasting effects of climate change
Centre for
the Research and
Technology of
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and Biological
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mineral bioavailability
elevated CO2
positive effects
elevated CO2 + temperature
negative effects

23. Recommendations for Portugal rices
Centre for
the Research and
Technology of
Agro-Environmental
and Biological
Sciences
Maintain “Ariete” as a leading cultivar: If the main end-use of rice is richness in dietary fibers and digestibility
Selection or breeding for new varieties: If cultivar rich in both dietary fibers and antioxidants compounds are needed
Adopting new growing and processing practices: In taking into consideration data on rice management practices glathered from the study

24. Acknowledgements Centre for the Research and Technology of
Agro-Environmental
and Biological
Sciences