The effect of red light on the flavonoid composition of etiolated pea plumules

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Abstract
The indoleacetate-oxidase inhibitor previously isolated from pea plumules of plants treated with red light was shown to be 3- (4-hydroxycinnamoyltriglucosyl)kaempferoL The compound was 2-3 times as abundant in plumules of plants treated with red light as it is in plumules of plants completely grown in the dark. The major flavonoid present in pea buds from plants completely grown in the dark appeared to be a kaempferol hexaglucoside. Paper-chromatographic examination of extracts of pea buds from plants completely grown in the dark indicated that they also contained substantial amounts of a glucose derivative of 4-hydroxycinnamic acid. It is suggested that red light somehow triggers an exchange reaction between the 4-hydroxycinnamic acid glucose derivative and the kaempferol hexaglucoside, with the resultant formation of 3-(4-hydroxycinnamoyltriglucosyl) kaempferol.