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  • Title: Allelochemicals in wheat (Triticum aestivum l.): variation of phenolic acids in root tissues.
    Author: Wu H, Haig T, Pratley J, Lemerle D, An M.
    Journal: J Agric Food Chem; 2000 Nov; 48(11):5321-5. PubMed ID: 11087480.
    Abstract:
    Analysis by GC/MS/MS showed that a worldwide collection of 58 wheat accessions differed significantly in the production of seven phenolic acids in the roots of 17-day-old wheat seedlings. The allelochemical contents among wheat accessions ranged from 24.5 to 94.5, 19.9 to 91.7, 3.7 to 15.4, 2.2 to 38.6, 1.0 to 42.2, 19.3 to 183.6, and 11.7 to 187.6 mg/kg of root dry weight for p-hydroxybenzoic, vanillic, cis-p-coumaric, syringic, cis-ferulic, trans-p-coumaric, and trans-ferulic acids, respectively. trans-Ferulic acid was identified as the most predominant phenolic acid in the roots. Phenolic acids, with the exception of syringic acid, were more concentrated in roots than in shoots. Significant correlation was found between the roots and the shoots in the contents of vanillic, cis-p-coumaric, syringic, trans-p-coumaric, and trans-ferulic acids, and in the content of each structural group of phenolic acids. Wheat accessions with high levels of total identified phenolic acids in the roots were generally strongly allelopathic to the growth of annual ryegrass.
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