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Ben-Gurion University of the Negev The Jacob Blaustein Institutes for Desert Research The Albert Katz International School for Desert Studies Anthocyanins in Pistacia leaf at early vegetation and senescence Thesis submitted in partial fulfillment of the requirements for the degree of "Master of Science" By Artur Ghazaryan Under the Supervision of Prof. Avi Golan-Goldhirsh and Dr. Micha Guy Department of Agriculture and Biotechnology for Sustainable Development Author's Signature …………….……………………… Date ……………. Approved by the Supervisor…………….…………….. Date ……………. Approved by the Supervisor…………….…………….. Date ……………. Approved by the Director of the School …………… Date ………….…
Abstract I Anthocyanins in Pistacia leaf at early vegetation and senescence Artur Ghazaryan Thesis submitted in partial fulfillment of the requirements for the degree of "Master of Science" Ben-Gurion University of the Negev The Jacob Blaustein Institutes for Desert Research The Albert Katz International School for Desert Studies (2010) Twice a year, leaves of Pistacia turn into bright red, in early spring up to mid-summer in new leaf growth and in autumn before leaf fall. Red coloration of the leaves and stems is mainly due to anthocyanins that belong to the flavonoids. Anthocyanin content and distribution pattern were determined in six Pistacia species: five deciduous (P. chinensis, P. palaestina, P. khinjuk, P. atlantica, P. vera) and one evergreen (P. lentiscus). These species are grown in the BIDR Pistacia germplasm collection plot (http:/www.bgu.ac.il/pistacia), where they grow under similar environmental and soil conditions. Flavonoids content and distribution was investigated in winter, spring and autumn green and red leaves, as well as spring red stems. HPLC chromatograms revealed seven major peaks that were annotated peaks #1 to 7. Authentic standards, MS and NMR were used for quantification and identification of the peaks. Peak #2 was identified as cyanidin-3-O-glucoside, peak #4 was identified as quercetin-3-O- glucoside, peak #6 was identified as cyanidin and peak #7 as quercetin. Flavonoids contents were higher in spring leaves compared to autumn leaves. Flavonoids contents were not significantly different in green and red leaves of the same species and in the
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Page 5 and 6: Acknowledgement III I would like to
Page 7 and 8: V 1.7. Hypothesis and objectives ..
Page 9 and 10: VII 3.6.1.2. Spring and autumn tota
Page 11 and 12: List of Figures IX Fig. 1. Anthocya
Page 13 and 14: Table 10. Chlorophyll and carotenoi
Page 15 and 16: List of Appendix Tables XIII Table
Page 17 and 18: 1. Introduction 1.1. Red coloration
Page 19 and 20: Fig. 1. Anthocyanidin chemical stru
Page 21 and 22: 5 simple phenolics are also potenti
Page 23 and 24: 7 photosystem II (PSII) efficiency
Page 25 and 26: 9 Harborne, 1976). Yet, although mo
Page 27 and 28: 1.5. Leaf senescence 11 Leaf senesc
Page 29 and 30: 1.7. Hypothesis and objectives Hypo
Page 31 and 32: 2.3. Anthocyanin extraction 15 Leaf
Page 33 and 34: 2.6. NMR analysis 17 NMR spectra of
Page 35 and 36: A C E A 19 C D D E F F Fig. 3. Pist
Page 37 and 38: 21 cyanidin corresponds to peak #6
Page 39 and 40: 23 4.20 ± 0.63 mg/gFW, respectivel
Page 41 and 42: 25 Table 4. Flavonoids content and
Page 43 and 44: A 27 A B B Fig. 6. Comparison of P.
Page 45 and 46: 29 The flavonoid contents of peaks
Page 47 and 48: 3.4.5. P.vera 3.4.5.1. Spring 31 Le
Page 49 and 50: 33 Fig. 8. Comparison of P. lentisc
Page 51 and 52: 55 The ratios of the combined relat
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77 Table 9. Flavonoids content and
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3.6.1.1. Chlorophyll a/b ratio: 39
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41 3.6.2.2. Spring and autumn total
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3.6.4.2.1. Chlorophyll a/b ratio: 3
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4. Discussion 45 The Pistacia germp
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47 red. Most probably this is relat
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49 The amount of a separated compou
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51 apparatus. Also the decrease in
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53 Pistacia species (Table 12), rev
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6. References 55 Alexieva, V., Serg
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77 Feild, T.S., Lee, D.W. and Holbr
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99 King, J., 1997, Reaching for the
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61 Nagata, T., Todoriki, S., Masumi
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63 Woodall, G.S., Stewart, G.R., 19
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Peak area (mAU, x10 6 ) 65 Fig. 3.
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B A 67 Fig. 7. MS spectrum of peak
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7.2. Tables 69 Table 1a. Identified
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71 Table 2. Ratios of the combined
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