PHENOLIC ACIDS IN DURUM WHEAT: GENETIC CONTROL, GENOMIC STUDIES AND BREEDING PERSPECTIVES

Phenolic acids are the major phenolic components reported in wheat. Based on their chemistry, they are classifi ed as hydroxy derivati ves of either cinnamic or benzoic acid. The biogenesis of phenolic acids occurs along the general phenylpropanoid pathway, which is ubiquitously present in plant cell walls, leading to the synthesis of secondary metabolites that are involved in plant defence and structural support. As a result, diff erent environmental factors, such as light, bioti c or abioti c stresses, can aff ect the content of phenolic acids in mature wheat grains. Besides being important for plant survival, phenolic acids also exhibit various biological acti viti es that are benefi cial for human health. Among these, the most acknowledged is the anti oxidant acti vity, which can be associated to reduced risks of heart disease and colon cancer. Due to their signifi cance, phenolic acids have been investi gated as a potenti al target of breeding programs. The present contributi on reviews the progress in the comprehension of the geneti c and molecular basis of phenolic acids biosynthesis in wheat. Also, the state of the art concerning the geneti c variati on of individual phenolic acids and total phenolic acids content in several wheat collecti ons is presented. The upcoming literature on the inheritance of phenolic acids in bread and durum wheat, grown in diff erent environments, or under the eff ect of diverse bioti c stress (i.e. drought, heat stress) is presented and discussed. Finally, updates are given on the on-going genomic studies to identi fying QTL and genes that are involved in phenolic acids biosynthesis and accumulati on in mature wheat grains.