Colors and numbers: natural extracts as pH indicators

Main Article Content

Sofia Corinaldesi
Milena Intrieri
Florencia Abdala
Laureana Gonzalez
Ailin Salvai Destain
Diana Constenla
Andres Ciolino

Abstract

A pH-indicator obtained from mixtures of natural pigments extracts is presented as an economically feasible and environmentally friendly laboratory activity. Optimal mixtures, with well-defined pH-ranges and colors for acid, neutral and basic media were observed. The work is presented as a hand-on activity that links qualitative & quantitative analysis, and it is proposed as an efficient tool for covering several basics from curriculum, such as extraction processes, colorimetry, data & statistics, natural indicators, and pH.

Article Details

Citas en Dimensions Service

References

Abugri, D., Ohene, B. y Pritchett, G. (2012) Investigation of a Simple and Cheap Source of a Natural Indicator for Acid-Base Titrations: Effects of System Conditions on Natural Indicators. Green and Sustainable Chemistry 2(3), pp. 117-122. https://doi.org/10.4236/gsc.2012.23017

Badotti da Silva, D., de Mello Gonçalves, M., Kreve, Y., Nicolini, K. y Nicolini, J. (2018). Coleção de propostas utilizando produtos naturais para a introdução ao tema ácido-base no Ensino Médio (Parte II). Extração e armazenamento. Educ. Quím., 29(2), pp. 3–16. https://doi.org/10.22201/fq.18708404e.2018.1.63702

Casas Mateu, J., Castillo Daza, H., Noy Hilarión, J., Palomares Parada, A. y Rodríguez

Valbuena, R. (2009). Elaboración de un papel indicador a base de extractos naturales: una alternativa fundamentada en experiencias de laboratorio para el aprendizaje del concepto de pH. Rev. Eureka. Enseñ. Divul. Cien., 9(2), pp. 302-314. http://dx.doi.org/10.25267/Rev_Eureka_ensen_divulg_cienc.2009.v6.i2.09

Chigurupati, N., Saiki, L., Gayser, C. y Dash, A. (2002). Evaluation of red cabbage dye as a potential natural color for pharmaceutical use. Int. J. Pharm. 241(2), pp. 293–299. https://doi.org/10.1016/S0378-5173(02)00246-6

de Cássia Martins, R., Bernardi, F., Kreve, Y., Nicolini, K. y Nicolini J. (2017). Coleção de propostas utilizando produtos naturais para a introdução ao tema ácido-base no Ensino Médio (Parte I). Educ. Quím., 28, pp. 246–253. http://dx.doi.org/10.1016/j.eq.2017.03.005

Delgado-Vargas, F., Jiménez, A. y Paredes-López, O. (2000). Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability. Critical Reviews in Food Science and Nutrition 40(3), pp. 173–289. https://doi.org/10.1080/10408690091189257

Forster, M. (1978). Plant Pigments as Acid-Base Indicators—An Exercise for the Junior High School. J. Chem. Educ. 55(2), pp. 107-108. https://doi.org/10.1021/ed055p107

Foster, L. y Gruntfest, J (1937). Demonstration of Experiments Using Universal Indicators. J. Chem. Educ. 14(6), pp. 274−276. https://doi.org/10.1021/ed014p274

Gilchrist, A. y Nobbs, J. (2017). Colorimetry, Theory. In Encyclopedia of Spectroscopy and Spectrometry, 328–333. Lindon J., Tranter, G. y Koppenaal, D. Eds. Elsevier Ltd., 3rd Edition. https://doi.org/10.1016/B978-0-12-803224-4.00124-2

Konica Minolta Sensing (2007). Precise Color Communication. Color Control: From Perception to Instrumentation. https://www.konicaminolta.com/instruments/knowledge/color/pdf/color_communication.pdf

Linder, J., Aljic, S., Shroof, H., Di Giusto, Z., Franklin, J., Keaney, S.y Kiefer, A. (2019) Exploring Acid–Base Chemistry by Making and Monitoring Red-Cabbage Sauerkraut: A Fresh Twist on the Classic Cabbage-Indicator Experiment. J. Chem. Educ. 96(2), pp. 304-307. https://doi.org/10.1021/acs.jchemed.8b00767

Macuvele, D., Sithole, G., Cesca, K., Macuvele, S. y Matsinhe, J. (2016) Aqueous extracts of Mozambican plants as alternative and environmentally safe acid-base indicators. Environ. Sci. Pollut. Res. 23(12), pp. 11639–11644. https://doi.org/10.1007/s11356-016-6284-2

Metheny, N., Gunn, E., Rubbelke, C., Quillen, T., Ezekiel, U. y Meert, K. (2017). Effect of pH Test-Strip Characteristics on Accuracy of Readings. Crit. Care Nurse 37(3),

pp. 50–58. https://doi.org/10.4037/ccn2017199

Morales Galicia, M., Martínez, J., Reyes-Sánchez, L., Hernández, O., Arroyo Razo, G., Obaya Valdivia, A. y Miranda Ruvalcaba R. (2011). ¿Qué tan verde es un experimento? Educ. Quím. 22(3), pp. 240–248. https://doi.org/10.1016/S0187-893X(18)30140-X

Moreno Palácio, S., Alves Olguin, C., da Cunha, M. (2012). Determinação de ácidos e bases por meio de extratos de flores. Educ. Quím. 10(1), pp. 41–44. https://doi.org/10.1016/S0187-893X(17)30096-4

Obaya Valdivia, A., García Barrera R. y Mena García, M. (1998). Indicadores de pH obtenidos de flores y de hortalizas. Educ. Quím., 23(1), pp. 54–56. https://doi.org/10.22201/fq.18708404e.1999.1.66507

Rodríguez-Mena, A., Ochoa-Martínez, L., González-Herrera, S., Rutiaga-Quinones, O., González-Laredo, R. y Olmedilla-Alonso, B. (2023). Natural pigments of plant origin: Classification, extraction and application in foods. Food Chem. 398, 133908. https://doi.org/10.1016/j.foodchem.2022.133908

Vilches A. y Gil Pérez D. (2013). La ciencia de la sostenibilidad en la formación del

profesorado de ciencias. Rev. Eureka. Enseñ. Divul. Cien., (Núm. Extraordinario) 10, pp.749-762. http://dx.doi.org/10.25267/Rev_Eureka_ensen_divulg_cienc.2013.v10.iextra.17http://reuredc.uca.es

Zhang, Q-W y Ye, W-C. (2018). Techniques for extraction and isolation of natural products: a comprehensive review. Chin. Med. 13:20. https://doi.org/10.1186/s13020-018-0177-x