Identification and quantitation of phenolic acids of endophytic fungi isolated from Corylus avellana L.

Cinnamic acid, coumaric acid, ferulic acid, caffeic acid are of hydroxy-cinnamic acid derivatives with strong antioxidant properties. A few reports are available on the content and types of phenolic acids in endophytic fungi. The present study has been focused on the isolation of endophytic fungi from hazel (Corylus avellana L.), identification and measurement of their phenolic acids. Molecular identification of the fungi was achieved based on ITS primers and the presence of cinnamic acid derivatives was studied by HPLC method. Twelve phenolic acid-producing endophytic fungi were isolated and intracellular and extracellular amounts of above-mentioned compounds was monitored. Among the isolated endophytes, Alternaria sp. showed the highest amount of cinnamic acid (303µg / g Fw) and caffeic acid (17 µg / g Fw). It was also noteworthy that one hundred percent of phenolic acids produced by Fusarium sp. and Stemphylium sp., was released into the media of these fungi. Regarding to the cost effective and fast growth of endophyes, they can be introduced as alternative resources for commercial-scale production and extraction process of phenolic acids.