Basella Rubra Fruit Extract Essay Example

a red color. This distinction is primarily due to the thinner structure and composition of the cell wall in Gram-negative bacteria.

Botanical technicians only use three natural dyes: brazilin from brazil wood, hematoxylin from logwood, and hematein from Caesalpinaceae. However, researchers recognized the need to expand the options for natural dyes, so they studied the efficacy of Basella rubra fruit extract for bacterial staining.

The study's importance

Using synthetic stains that may contain hazardous substances like iodine can be detrimental to one's health. In contrast, the recommended stain is both cost-effective and made entirely from natural ingredients, safeguarding the environment by preventing water pollution caused by improper disposal of chemical stains. Moreover, its all-natural composition ensures it is free from toxicity.

The following text is a review of related literature.

Basella rubra, also known as Malabar Spinach, Malabar Nightshade, Indian Spinach, or Climbing Spinach, is a perennial vine found in the tropics. In the Philippines, it is commonly referred to as Alugbati. This plant is widely used as a leaf vegetable according to the Dictionary of Pilipino Vegetables.

The fruit of this herbaceous vine is small and round, measuring 5 to 6 millimeters in length and purple when fully mature. It is fleshy and stemless. The fruit also contains mucilage and iron. When crushed, it releases a reddish-violet juice.

Research has found that the fruit extract of Basella rubra contains anthocyanin, a stable compound that can be used as a natural food colorant. The same anthocyanin extracted from the fruit has been found to produce stains similar to synthetic stains like Crystal Violet and Safranin. This suggests that

it could be a viable option for microbiological staining methods, such as Gram staining (Philippine Alternative Medicine).

In accordance with Francis (1992), glycosylates from anthocyanidins, which have a structure of a 4'-hidroxiflavilum ion, are referred to as anthocyanins. Anthocyanins consist of three parts, namely the aglycone (anthocyanidin) which is the basic structure, sugar, and often an acyl group. As stated by Hidrazina (1982), anthocyanins are responsible for the blue, red, violet, and purple coloration observed in many plant species. Mazza (1995) further adds that anthocyanins primarily exist in their non-colored forms under neutral to slightly acidic pH conditions.

According to Brouillard (1982), anthocyanins are more stable in acidic solutions compared to neutral or alkaline solutions. These compounds have the ability to change color based on the pH level of their surroundings, which is a major characteristic of anthocyanins. The color and stability of anthocyanins in a solution are greatly influenced by pH levels. They have the highest stability and intensity of color at low pH values; however, as the pH increases, their color gradually decreases until they become nearly colorless between pH 4.0 and 5.0. However, this loss of color can be reversed by adding acid, allowing anthocyanins to be used as a counterstain in Gram staining.

The distinct property of natural stains, which is their permanence of coloration, sets them apart. Although most stains used today are synthetic and made from chemical compounds found in coal tar, natural stains are superior because they preserve the specimen for a longer period of time compared to synthetic stains that easily fade. The permanence of coloration is especially important for preparations that require extensive

handling over time. Bio-technicians still use three natural dyes, namely brazilin from brazil wood, hematoxylin from logwood, and hematein from caesalpinacae.

In a study by Kjell et.al (2004), it was found that the color of anthocyanin in freshly made samples changed based on the pH level. At lower pH values, the pigments had a light pinkish hue, but as the pH increased, the color shifted towards bluish tones until it reached 7.3. These experiments were conducted at a constant temperature of 25?C.

According to Mazza and Minati (1993), the Musa acuminata bract was colorless at pH 10.5, as observed by Mazza and Minati (1993). At this pH level, hydration of the flavylium cation occurred, resulting in the formation of a colorless carbinol. Colorants exhibited bathochromic shifts at pH 1.1, 3, and 4.1, indicating a shift towards longer wavelengths. The highest shifts were observed at pH 6 and 6.6. An increase in anthocyanin concentration led to higher absorbance and bathochromic shift. The stability of Musa acuminata bract anthocyanin remained intact at these pH levels.

The utilization of biological stains allows for the examination of microscopic plant and animal tissues utilizing microscopes. This process enhances clarity and definition of specimens. In this particular study, berries of Basella rubra (alugbati) were crushed using a mortar and pestle. The resultant crude extract was filtered and applied as an alternative to crystal violet as the primary stain, as well as safranin as the counterstain, in the Gram staining procedure for Bacillus subtilis and Escherichia coli. (source: http://www.investigatoryprojectexample.com/science/basella-rubra-biological-stain.html)

In their study, Ozela et al. examined the degradation of anthocyanin in spinach vine fruit extract (Basella rubra L.) and its

stability under various conditions. They investigated the effects of light, temperature, and pH on the degradation process individually and combined to assess if spinach vine fruit could be a viable natural food coloring source. The researchers used 99.9% methanol with a pH of 2.0 to extract pigments from the fruit. They assessed the stability of the extracted anthocyanin by determining reaction velocity constants (k) and half-life time (tl;2) values at pH 4.0, 5.0, and 6.0 under different conditions such as light exposure or no light exposure, as well as temperatures of 40°C and 60°C.

The degradation kinetics of anthocyanin in spinach vine extract is influenced by light, according to a study. Samples kept in darkness have a longer half-life (tl;2) of 654.5 + 66.6 h compared to samples exposed to light with a half-life of 280 + 60.62 h, regardless of pH values. Additionally, the degradation of anthocyanin pigment increases with temperature when exposed to light. At room temperature (25 + 1°C), the average half-life is 280 + 60.62 h, but at higher temperatures such as 40 and 60°C, the half-life significantly decreases to only 6.88 + 0.76 h and 2.42 + 0.31 h respectively.
Moreover, spinach vine extract exhibits greater stability at pH levels of 5.0 and 6.0 compared to a pH level of 4.0, whether it is exposed to light or not.This characteristic sets it apart from other types of anthocyanins and suggests its potential as a natural food colorant.

According to Chen J. et al., the staining of posterior hyaloid and ILM during vitreoretinal surgery in human cadaveric eyes can be effectively achieved using the acai fruit (E. oleracea), cochineal (D.

coccus), and alfalfa (M. sativa). The substances used for staining include anthocyanin dye from the acai fruit, dye from cochineal, and chlorophyll extract from alfalfa. These substances have proven to be effective tools in this type of surgery.
Anthocyanins are water-soluble pigments found in various plants that contribute to flower colors across the visible spectrum, excluding green. A study on wild garden iris varieties identified 43 different types of anthocyanins and concluded that specific pigments do not determine flower color, suggesting that modifications in anthocyanin structure result in changes in plant colors.
In laboratory settings, anthocyanins also function as pH indicators by changing colors based on structural alterations when exposed to solutions with varying acidity levels.

Anthocyanins are pigments found in flowers and fruits that attract pollinators and seed-dispersing animals. These pigments have a positive charge, which enables them to absorb light and produce color. They are responsible for the red and purple hues seen in various fruits, vegetables, grains, and flowers. The appearance of anthocyanins can change depending on the pH level. At pH 7, they appear purple, while higher or lower pH values cause them to take on a greenish yellow or pink tone respectively. The synthesis of anthocyanins appears to be specific to certain tissues, resulting in unique color patterns.