Anthocyanins: Model Compounds for Learning about More than pH

Identification of Pigment and its Antioxidant Activity of Several Species of Indonesian Dragon Fruit

“…Different fraction have been shown by the extract of orangepeel pink-flesh and pink flesh orange peel. Both have been suspected to contain anthocyanin pigment because it has an orange, yellow and pink colour with an Rf value close to 0.32-0.62 and 0.93 [23,24]. Meanwhile, the pigment fractions of yellow-peel white-flesh extract have not been identified further because of unavailable information, but allegedly has anthocyanin pigment based on identification in the form of spectrum extract.…”

Research Advances: Improving Our Understanding of Health Benefits and Dangers Associated with Nature’s Chemical Cupboard

“…Anthocyanins are a colorful way to introduce students to chemical concepts, and published experiments include activities involving pH, hydrolysis, sulfite quantification in wine, and chromatographic separation of anthocyanins − . Anthocyanin chemistry can be integrated into topics ranging from autumn leaf changes to recent advances in solar power , .…”

Development of Acid–Base Indicators from Natural Pigments in Agar Gel

“…This phenomenon, which Heines called “vegetable chameleon”, is essentially the ability of vegetable extracts to alter their color. Anthocyanins, a class of natural pigments exhibiting colors ranging from blue to purple to red, exist in many common fruits, vegetables, and flowers, such as red cabbage, black and red grapes, blueberries, blackberries, eggplants, butterfly pea flowers, roses, Hibiscus sabdariffa , and black soybeans. − Among these, red cabbage has attracted the most attention in the literature. , In recent decades, the literature has focused on how to create and utilize natural indicators, ,− with only a few referencing juices that are readily available in local markets as potential indicators. Curcumin, a pigment found in turmeric, has been identified as one such indicator. ,− These pH-sensitive pigments can be used to perform both simple and complex experiments.…”

“…8−12 Among these, red cabbage has attracted the most attention in the literature. 13,14 In recent decades, the literature has focused on how to create and utilize natural indicators, 10,15−17 with only a few referencing juices that are readily available in local markets as potential indicators. Curcumin, a pigment found in turmeric, has been identified as one such indicator.…”