Author(s):
Namdeo Shinde, Sujit Abhang, Rajshri Gorad, Firdous Shaikh, Bhagyashree Surve, Pushpa Sherekar
Email(s):
pr.shindenamdeo@gmail.com
DOI:
10.52711/2231-5675.2025.00032 
Address:
Namdeo Shinde1*, Sujit Abhang 2, Rajshri Gorad3, Firdous Shaikh4, Bhagyashree Surve5, Pushpa Sherekar6
1Associate Professor, Shri Ganpati Institute of Pharmaceutical Sciences and Research, Tembhurni, Dr. Babasaheb Ambedkar Technological University, Lonere, Raigad MS India - 413211.
2Assistant Professor, Arvind Gavali College of Pharmacy, Satara, Shivaji University, Kolhapur - 415004.
3Assistant Professor, Mandesh Institute of Pharmaceutical Science & Research Center, Mhaswad, Dr. Babasaheb Ambedkar Technological University, Lonere, Raigad MS India - 415509.
4,5Assistant Professor, Satara College of Pharmacy, Degaon, Satara, Dr. Babasaheb Ambedkar Technological University, Lonere, Raigad MS India - 415509.
6Assistant Professor, Department of Pharmacognosy, Ashokrao Mane College of Pharmacy, Peth Vadgaon, Maharashtra, 416112.
*Corresponding Author
Published In:
Volume - 15,
Issue - 3,
Year - 2024
ABSTRACT:
An indicator of acid base is a substance which changes color as the pH of a solution changes. There are hundreds of different measures of acid base, many of which can be derived from common plants. At different pH values each indicator shows a wide set of colors. Many more chemical indicators are used in the titration of acid base, but they are slightly costly and are inaccessible so attempts are made to prepare natural indicators from plant parts. Given that these plants are very popular and easily available, the indicator obtained from them will therefore be economical. Current research work emphasizes the use of the Hylocereus undatus peel extract in different forms of acid base titrations as an indicator of acid base. The point of equivalence obtained by extract of plant species balanced with point of equivalence obtained by standard indicators.
Cite this article:
Namdeo Shinde, Sujit Abhang , Rajshri Gorad, Firdous Shaikh, Bhagyashree Surve, Pushpa Sherekar. Hylocereus undatus as Natural pH indicator. Asian Journal of Pharmaceutical Analysis. 2025; 15(3):203-5. doi: 10.52711/2231-5675.2025.00032
Cite(Electronic):
Namdeo Shinde, Sujit Abhang , Rajshri Gorad, Firdous Shaikh, Bhagyashree Surve, Pushpa Sherekar. Hylocereus undatus as Natural pH indicator. Asian Journal of Pharmaceutical Analysis. 2025; 15(3):203-5. doi: 10.52711/2231-5675.2025.00032 Available on: https://ajpaonline.com/AbstractView.aspx?PID=2024-15-3-8
REFERENCES:
1. Nayana Pimpodkar, Namdeo Shinde, Bhagyashree Surve; Rhoeo syathacea and Allamanda cathartic extract as a Natural Indicator in Acidometry-Alkalimetry. Asian J. Pharm. Ana. 2014; 4(2): 82-84.
2. Hans Barnard, Alek N. Dooley, Gregory Areshian, Boris Gasparyan, Kym F. Faull. Chemical evidence for wine production around 4000 BCE in the Late Chalcolithic Near Eastern highlands. Journal of Archaeological Science. 2011; 38(5): 977-984.
3. Slimestad R, Solheim H. Anthocyanins from black currants (Ribes nigrum L.). J Agric Food Chem. 2002; 50(11): 3228-31. doi: 10.1021/jf011581u. PMID: 12009991.
4. Laifa Rahmawati.secondscienceddu.wordpress.com
5. Savita H. Bhise, Namdeo G. Shinde, Bhagyashree S. Surve, Nayana V. Pimpodkar, Sanobar S. Shikalgar. Acalypha wilkesiana as Natural pH Indicator. International Journal of Natural Products Research. 2014; 4(1): 33-35.
6. B Bhuvaneshwari, G Sivaelango, D Parthiban, N Arun, P Kumaravel. Natural Dyes as Acid-Base Indicators from Beta vulgaris. Res. J. Pharmacognosy and Phytochem. 2015; 7(2): 65-68. doi: 10.5958/0975-4385.2015.00012.6.
7. Poonam Gupta, Pushpa Jain, Pramod Kumar Jain. Isolation of natural acid base indicator from the flower sap of Hibiscus rosa sinensis. Journal of Chemical and Pharmaceutical Research. 2012; 4(12): 4957-4960.
8. Sarita Kadam, Adhikrao Yadav, Vijay Raje and Karishma Waghmare. Comparative study of natural and synthetic indicators. Der Pharma Chemica. 2013, 5(1): 296-299.
9. Bakowska-Barczak A. Acylated anthocyanins as stable, natural food colorants – A Review. Pol J Food Nutr Sci. 2005; 14/55(2): 107-116.