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A 22 A B B Fig. 5. Comparison of P. chinensis (A) and P. palaestina (B) HPLC chromatograms of green and red leaf extracts at various seasons
23 4.20 ± 0.63 mg/gFW, respectively. Out of the six peaks, the content of peak #1 was the lowest, 0.75 ± 0.15 mg/g FW, while those of peaks #3 and 5 did not differ significantly (Table 3). Quercetin-3-O-glucoside content was 3.26 ± 0.42 mg/gFW, similar to that of peak #5. Table 3. Flavonoids content and retention times in green and red leaves of P. chinensis. Flavonoid content is expressed as mg/g fresh weight. The results are expressed as mean±SD Peak # 1 2 3 4 5 6 7 Peak identity Retention time (min.) Harvest Spring green Spring red Autumn green Autumn N.I. Cyanidin- 3-Oglucoside In spring red leaves, peaks #5 had the highest flavonoid content, 16.10 ± 1.98 mg/gFW. The content of quercetin-3-O-glucoside did not differ statistically of that of cyanidin-3- O-glucoside (4.84±2.22 mg/g FW) and was the lowest (Table 3). Peaks #1, cyanidin-3- O-glucoside and 3 did not differ significantly of each other. In the spring, as opposed to the autumn, different ratios of the combined relative areas of the characteristic peaks (#; 1, 2, 3, 4, and 5) to the total peaks area were 0.74 ± 0.01 in green leaves and 0.52 ± 0.01 in red leaves (Appendix, Table 2). N.I. Quercetin- 3-Oglucoside N.I. Cyanidin Quercetin 2.64±0.03 7.59±0.40 8.14±0.56 10.28±0.48 11.20±0.18 12.66±0.26 14.80±0.17 0.75±0.15 (a*) 6.45±0.24 (b) 5.09±0.43 (c) 3.26±0.42 (d) 4.20±0.63 (c,d) 11.20±0.61 (e) - 6.57±0.48 (A) 4.84±2.22 (A,B) 7.73±1.05 (A) 3.60±0.17 (B) 16.10±1.98 (C) - - 3.25±0.32 (k) 1.98±0.26 (l) 0.73±0.43 (m) 2.60±0.46 (k,l) - 13.80±1.49 (n) 2.17±0.48 (l) red 3.10±0.25 (K,M) 4.14±0.55 (K) 0.97±0.06 (L) 2.10±0.43 (M) - 15.68±0.59 (N) 2.69±0.29 (M) * For each harvest, means bearing the same letter are not significantly different according to t-test (P>0.05); N.I. - not identified; Unidentified peaks, #1, 3 and 5 are expressed as cyanidin-3-O-glucoside equivalents; Peaks #2, 4, 6 and 7 contents are expressed according to their own standard curves
Page 1 and 2: Ben-Gurion University of the Negev
Page 3 and 4: Abstract I Anthocyanins in Pistacia
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: 21 cyanidin corresponds to peak #6
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
Page 53 and 54: 77 Table 9. Flavonoids content and
Page 55 and 56: 3.6.1.1. Chlorophyll a/b ratio: 39
Page 57 and 58: 41 3.6.2.2. Spring and autumn total
Page 59 and 60: 3.6.4.2.1. Chlorophyll a/b ratio: 3
Page 61 and 62: 4. Discussion 45 The Pistacia germp
Page 63 and 64: 47 red. Most probably this is relat
Page 65 and 66: 49 The amount of a separated compou
Page 67 and 68: 51 apparatus. Also the decrease in
Page 69 and 70: 53 Pistacia species (Table 12), rev
Page 71 and 72: 6. References 55 Alexieva, V., Serg
Page 73 and 74: 77 Feild, T.S., Lee, D.W. and Holbr
Page 75 and 76: 99 King, J., 1997, Reaching for the
Page 77 and 78: 61 Nagata, T., Todoriki, S., Masumi
Page 79 and 80: 63 Woodall, G.S., Stewart, G.R., 19
Page 81 and 82: Peak area (mAU, x10 6 ) 65 Fig. 3.
Page 83 and 84: B A 67 Fig. 7. MS spectrum of peak
Page 85 and 86: 7.2. Tables 69 Table 1a. Identified
Page 87 and 88: 71 Table 2. Ratios of the combined

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