Evolution of phenolic compounds from color and flavor problems to health benefits

Flavonoids: their structure, biosynthesis and role in the rhizosphere, including allelopathy

Flavonoids are biologically active low molecular weight secondary metabolites that are produced by plants, with over 10,000 structural variants now reported. Due to their physical and biochemical properties, they interact with many diverse targets in subcellular locations to elicit various activities in microbes, plants, and animals. In plants, flavonoids play important roles in transport of auxin, root and shoot development, pollination, modulation of reactive oxygen species, and signalling of symbiotic bacteria in the legume Rhizobium symbiosis. In addition, they possess antibacterial, antifungal, antiviral, and anticancer activities. In the plant, flavonoids are transported within and between plant tissues and cells, and are specifically released into the rhizosphere by roots where they are involved in plant/plant interactions or allelopathy. Released by root exudation or tissue degradation over time, both aglycones and glycosides of flavonoids are found in soil solutions and root exudates. Although the relative role of flavonoids in allelopathic interference has been less well-characterized than that of some secondary metabolites, we present classic examples of their involvement in autotoxicity and allelopathy. We also describe their activity and fate in the soil rhizosphere in selected examples involving pasture legumes, cereal crops, and ferns. Potential research directions for further elucidation of the specific role of flavonoids in soil rhizosphere interactions are considered.

An optimized method for analysis of phenolic compounds in buds, leaves, and fruits of black currant ( Ribes nigrum L.)

Although the fruits are the economic driver for the black currant industry, the buds and leaves are excellent sources of beneficial phenolic compounds that may contribute to the future value of the crop. In this study, extraction of phenolic compounds for different parts of the black currant plant was optimized, and an efficient method for their separation by HPLC was developed. This allowed the simultaneous quantification of a range of hydroxycinnamic acids, flavan-3-ols, flavonols, and anthocyanins by DAD following their identification by HPLC-ESI-MS(n). A total of 23 compounds were detected in the buds, 22 of which were found in fruit and leaves. To the best of our knowledge, this is the first report of flavonol glycosides of quercetin, myricetin, isorhamnetin, and kaempferol along with hydroxycinnamic acids such as neo-chlorogenic acid and chlorogenic acid in the buds. Additionally, we provide the first evidence of kaempferol-3-O-rutinoside in black currant leaves. This approach offers avenues for superior combined compositional identification and cultivar selection targeted at the generation of polyphenol-rich products derived from the whole crop and not just the fruit.