| Sumario: | One of the most significant factors affecting resistance to fungal diseases in winter
wheat genotypes is the content of phenolic compounds. A total of 100 winter wheat
cultivars were investigated. The contents of five phenolic acids: ferulic, vanillic, syringic,
vanillin, p-coumaricand free phenolic acids (FPA) were determined. Considerable variation
was found both within tested cultivars. Among the investigated acids the greatest amounts
were recorded for ferulic acid and its mean concentration was 975 μg g-1, p-coumaric acid
was characterised by a lower mean concentration (52 μg g-1), while the lowest concentration
was recorded for vanillin, amounting to 5 μg g-1. Ferulic acid state 92.4% of total
phenolic acids. Significant differences in content of ferulic acids between genotypes
were observed. The group of winter wheats coming from different European countries
was characterized by high variation in the contents of ferulic acid, ranging from 320 to
3103 μg g-1. No significant correlations were observed between ferulic acid and other
phenolic acids. Results provide the basis for further studies in this field.
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