Seasonal changes in contents of phenolic compounds and sugar inRhus, Euonymus andAcer leaves with special reference to anthocyanin formation in autumn
- 101 Downloads
Seasonal variation in sugar, total phenol and flavanol contents was examined inRhus, Euonymus andAcer leaves. In all plant leaves, the total phenol and flavanol content per leaf increased rapidly at the early growth stages but thereafter the content was kept rather constant. Later on, sugar content increased to a high level, and the autumnal reddening began. An excessive accumulation of sugar just before the reddening indicated that the accumulation related to the anthocyanin formation. The incorporation of radioactivity into anthocyanin in autumn leaves from glucose-[U-14C] and phenylalanine-[U-14C] was also observed.
KeywordsTotal Phenol Flavanol Reduce Sugar Content Autumn Leaf Anthocyanin Formation
Unable to display preview. Download preview PDF.
- Grisebach, H. 1967. Biosynthetic Patterns in Microorganisms and Higher Plants. Wiley, New York.Google Scholar
- Harborne, J.B. 1965. Flavonoids: Distribution and contribution to plant colour.In: T.W. Goodwin, ed., Chemistry and Biochemistry of Plant Pigments, pp. 247–278, Academic Press. London.Google Scholar
- — 1973a. The Changes in anthocyanin and chlorophyll content during the autumnal reddening of leaves. Kumamoto J. Sci., Biol.11: 43–50.Google Scholar
- — 1973b. Anthocyanin and flavonols in the flowers ofHibiscus mutabilis f.versicolor. Kumamoto J. Sci., Biol.11: 51–59.Google Scholar
- —. 1965. Biogenetic interrelation between anthocyanin and some of the concomitant substances in radish and turnip. Studies on anthocyanins, L. Bot. Mag. Tokyo78: 481–495.Google Scholar
- Noguchi, I. 1961. Phenol.In: T. Sekineet al., ed., Colorimetric Methods in the Biochemistry. Vol. 3, pp. 73–74, Nankodo, Tokyo (in Japanese).Google Scholar
- Somogyi, M. 1945. A new reagent for the determination of sugars. J. Biol. Chem.160: 61–68.Google Scholar
- Swain, T. andW.E. Hillis. 1959. The phenolic constituents ofPrunus domestica I. The quantitative analysis of phenolic constituents. J. Sci. Food Agric.10: 63–68.Google Scholar