Effects of Fusarium Infection on the Phenolics in Emmer and Naked Barley

Abstract

Inoculated or non-inoculated naked barley and emmer cultivars were investigated with regard to their influence on phenolic acid profiles and their arabinoxylan content. Two groups of phenolic compounds were differentiated-methanol-soluble and hydrolyzable covalent-bound phenolic compounds. Chromatographic methods were applied for their analysis. The results showed ferulic acid as the predominant phenol in both total and covalent-bound fractions. The inoculation significantly reduced the ferulic acid content within a range of 5.6-6.6% in the two cereals and all their cultivars. Naked barley cultivars additionally contained the flavonoid catechin in the soluble fraction. The innoculation led here to a significant increase in the catechin content of about 4.5%. These results document an induction of the synthesis of catechin in naked barley after artificial Fusarium infection, whereas the ferulic acid content declined.

Black Barley as a Means of Mitigating Deoxynivalenol Contamination

“…The reason for this is not clear. In a field experiment, Eggert et al (2010) found that artificial Fusarium inoculation increased the catechin content, reduced the ferulic acid content, but had no effect on the p-coumaric acid content in hulless barley. Probably, the majority of p-coumaric acid has already been used to synthesize flavonoids in black barley which in turn become more resistant to DON accumulation than yellow barley because of the presence of flavonoids (Kumaraswamy et al, 2012).…”

Identification of metabolites related to mechanisms of resistance in barley against Fusarium graminearum, based on mass spectrometry

“…Moreover, p-coumaric and ferulic acids have shown significant in vitro inhibition of F. graminearum and F. culmorum isolates (McKeehen et al 1999). Furthermore, p-coumaric acid and other phenylpropanoids were reported from emmer and naked barley cultivars infected with F. graminearum (Eggert et al 2010). In wheat bran p-coumaric, ferulic, and sinapic acids were abundantly present, and the reconstituted phenolic acids of bran inhibited trichothecene biosynthesis in in vitro studies (Boutigny et al 2010).…”

Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur

“…SF and SC caffeic acid could not be detected in emmer wheat and hence in any sample. It was reported that ferulic acid is incorporated into plant cell wall structures and provides cross-linkages via ester bonds between arabinoxylans, cellulose, lignin, and proteins (Eggert et al, 2010). It was determined that ferulic acid constitutes 74.47% of the total phenolic acid content.…”