Effects of Elevated Temperature and Carbon Dioxide Concentrations on Aromatic Compounds of Stevia rebaudiana

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dc.authoridGurkan, Hacer/0000-0003-3529-5710
dc.contributor.authorTursun, Ayse Ozlem
dc.contributor.authorJabran, Khawar
dc.contributor.authorGurkan, Hacer
dc.contributor.authorTelci, Isa
dc.date.accessioned2024-11-07T13:34:19Z
dc.date.available2024-11-07T13:34:19Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractA global rise in CO2 concentration and temperature levels can impact the living part of the earth including the plants. Stevia or candy leaf (Stevia rebaudiana Bertoni) is a medicinal aromatic plant that produces several useful chemical compounds. Studies were carried out in a fully automated greenhouse in order to determine the response of aromatic compounds of stevia leaves to different CO2 concentrations and temperature levels. This study had four treatments including (1) 26 +/- 1/16 +/- 1 degrees C day/night temperature plus 400 +/- 50 ppm CO2 concentration [control], (2) 29 +/- 1/19 +/- 1 degrees C day/night temperature plus 600 +/- 50 ppm CO2 concentration, (3) 32 +/- 1/22 +/- 1 degrees C day/night temperature plus 800 +/- 50 ppm CO2 concentration and (4) 35 +/- 1/25 +/- 1 degrees C day/night temperature plus 1000 +/- 50 ppm CO2 concentration. Results of the study showed that yield of total aromatic compounds ranged between 12.65 and 13.65 mu g/g for stevia . Generally, concentrations of the compounds such as ketones, aldehydes and alcohols were decreased with increase in concentration of CO2 and temperature. Terpenes were the compounds whose concentrations were increased with increase in concentration of CO2 and temperature. The climatic conditions did not cause a significant change in the aromatic compounds of stevia.
dc.description.sponsorshipInonu University [FCD-2018-1244]
dc.description.sponsorshipResearch Fund of the Inonu University funded this research through Grant Number FCD-2018-1244.
dc.identifier.doi10.1007/s12355-020-00932-w
dc.identifier.endpage948
dc.identifier.issn0972-1525
dc.identifier.issn0974-0740
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85098764163
dc.identifier.scopusqualityQ2
dc.identifier.startpage941
dc.identifier.urihttps://doi.org/10.1007/s12355-020-00932-w
dc.identifier.urihttps://hdl.handle.net/11480/15924
dc.identifier.volume23
dc.identifier.wosWOS:000604142600001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofSugar Tech
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectAromatic compounds
dc.subjectHigh CO2 concentration
dc.subjectElevated temperature
dc.subjectClimate change
dc.subjectStevia rebaudiana
dc.titleEffects of Elevated Temperature and Carbon Dioxide Concentrations on Aromatic Compounds of Stevia rebaudiana
dc.typeArticle

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