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

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dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authoridTELCİ, İsa/0000-0002-3651-1641
dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authoridJabran, Khawar/0000-0001-8512-3330
dc.authorwosidGürkan, Hacer/HHZ-2385-2022
dc.authorwosidTELCİ, İsa/AAI-6920-2021
dc.authorwosidGürkan, Hacer/ABC-3157-2020
dc.authorwosidJabran, Khawar/B-4679-2012
dc.contributor.authorTursun, Ayse Ozlem
dc.contributor.authorJabran, Khawar
dc.contributor.authorGurkan, Hacer
dc.contributor.authorTelci, Isa
dc.date.accessioned2024-08-04T20:49:13Z
dc.date.available2024-08-04T20:49:13Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
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.en_US
dc.description.sponsorshipInonu University [FCD-2018-1244]en_US
dc.description.sponsorshipResearch Fund of the Inonu University funded this research through Grant Number FCD-2018-1244.en_US
dc.identifier.doi10.1007/s12355-020-00932-w
dc.identifier.endpage948en_US
dc.identifier.issn0972-1525
dc.identifier.issn0974-0740
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85098764163en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage941en_US
dc.identifier.urihttps://doi.org/10.1007/s12355-020-00932-w
dc.identifier.urihttps://hdl.handle.net/11616/99698
dc.identifier.volume23en_US
dc.identifier.wosWOS:000604142600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofSugar Techen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAromatic compoundsen_US
dc.subjectHigh CO2 concentrationen_US
dc.subjectElevated temperatureen_US
dc.subjectClimate changeen_US
dc.subjectStevia rebaudianaen_US
dc.titleEffects of Elevated Temperature and Carbon Dioxide Concentrations on Aromatic Compounds of Stevia rebaudianaen_US
dc.typeArticleen_US

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