VARIATION IN FERULIC ACID CONCENTRATION AMONG DIVERSE BARLEY CULTIVARS MEASURED BY HPLC AND MICROSPECTROPHOTOMETRY

Ferulic acid (FA) is a low molecular weight phenolic acid that is a co mmon component of the outer layers of cereal grains. It has been impli cated in resistance to both insect and fungal pathogens. The FA concen trations of 18 cultivars of 2-row and 6-row barleys, grown in 2 locati ons, were quantified by HPLC analysis following acid hydrolysis. The F A concentrations ranged from 365 to 605 mu g/g dry weight. The concent ration of FA varied significantly among the different cultivars of bar ley. A genetic basis for FA levels is inferred by the similar ranking of the cultivars in both locations. FA levels were also measured by th e absorbance at 340 nm of the acid-hydrolyzed extract, and in situ det ection of fluorescence intensity of the ground grain using a UMSP80 mi crospectrofluorimeter. Both of these methods are more rapid than HPLC and may allow the practical screening of FA concentrations in numerous barley lines.