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Peels of Fruits and Vegetables as Eco-Friendly

Natural Indicator in Acid-Base Titrations
S.Sashikala1*, A.Pavithra2, V.Priya3 & S.Pooja4
1
*Assistant Professor, Department of Chemistry, D.K.M College for Women, Vellore, Tamil Nadu, India.
2, 3 & 4
UG students, D.K.M College for Women, Vellore, Tamil Nadu, India.

ABSTRACT
The commonly used indicators for acid–base titrations are synthetic, namely phenolphthalein / methyl
orange.But there are some limitations like environmental pollution, availability and higher cost which lead
to utilization for natural compounds as acid base indicators. Hence this work was aimed to identify the eco-
friendly natural indicators using some waste of vegetables and fruits. The potential of the peels is very
promising as seen in acid-base titrimetry at room temperature. Peels from some fruits and vegetables were
extracted, separated, and purified. These indicators which were used in acid-base titrations show sharp color
changes at the equivalence point. The result proved to be acceptable in introducing natural pigments as
suitable acid-base indicators. These natural indicators are found to be a very helpful, inexpensive, simple,
accurate and nature-friendly.
KEYWORDS: Acid–base titration, Synthetic indicators, Natural indicator, Phenolphthalein, Methyl orange

INTRODUCTION: Titration which is additionally acknowledged as titrimetry is a chemical

qualitative evaluation approach that is used to calculate the concentration of a given analyte in a mixture.
Titration is an essential method in the area of analytical chemistry and is often referred to as
volumetric evaluation also.Acid base titrations mainly depend on the neutralization between an acid and a
base when mixed in solution.Acids can be classified into strong or weak acids depending on the amount of
dissociation to give H+ ions when dissolved in water.The chemical substances possess an apparent change in
colour of the analyte and titrant reacting mixture very close to the point in the ongoing titration known as
indicator, which helps to examine and determine the equivalence point in acid-base titrations. Each indicator
exhibits a diffferent range of colours at different pH values.
Acid base indicators are compounds that change color when they become protonated or
deprotonated. Because this color change occurs over a specific pH range, indicators can be used to
approximate the equivalence point of an acid base titration.In other words acid base indicator is a dye or
another chemical that aids in the distinction between the two. They come in two varieties: synthetic
indicators and natural indicators. The natural indicators come through environmental resources like plants,
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but the synthetic indicators are created in a lab.Examples of synthetic indicators include phenolphthalein,
methyl orange, ext.,
Many fruits and vegetables contain pigments that change color in response to pH, making them
natural and edible pH indicators.
Materials and Methods
Reagents: Analytical grade(AR) of Hydrochloric acid, Sodium hydroxide, Acetic acid , Ammonium
hydroxide, Phenopthalein and Methly orange were used. All the volumetric solutions and reagents were
prepared as per Indian Pharmacopoeia, IP 1996.

Peel materials:Fresh fruits and vegetables (beetroot, onion, carrot, banana and orange) were purchased
from the local market of Vellore, Tamil Nadu, India and the outer skin of the fruits were removed and used
for extraction. The fresh fruit and vegetable peels of beetroot, onion, carrot, banana and orange ( 10g
each)were cleaned with distilled water and cut into small pieces and boiled with 100 mL of distilled water
for 20 minutes and the aqueous extract was filtered using whatmann filter paper. After filtration the pH of
the extract was measured using pH meter. The extract was stored in a dark container in a refrigerator.

Glass wares : Standard flasks, burettes, pipettes, conical flasks, beakers, glass rods and funnel were used to
carry out the experiment.

Titrations: 1 ml of the aqueous extract of beetroot, onion, carrot, banana and orange(taken separately in
different conical flasks) was added as an indicator for all the type of titrations such as strong acid (HCl)
against strong base (NaOH), strong acid (HCl) against weak base (NH4OH), weak acid (CH3COOH)
against strong base(NaOH) and the trials were repeated five times to check the precision. The titrations were
again carried out using the standard(synthetic) indicators phenolphthalein and methyl orange. The results
obtained were compared with the results of titrations using the natural indicator. Titration results were
depicted in the tables 1a to 1c and figures 1a to 1c.

Result and Discussion

The titration results showed that the end point of the titration of strong acid against strong base(HCl Vs
NaOH) , weak acid against strong base (CH3COOH Vs NaOH) and weak acid against weak base
(CH3COOH Vs NH4OH using the natural indicator either coincide or almost reached close to the end point
obtained by the standard indicator phenolphthalein and it give sharp colour change at the end point. The
titration of strong acid against weak base (HCl Vs NH4OH) using the natural indicator didn’t give a sharp
color change whereas the standard indicator give a sharp color change.

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Table 1a: Titration of HCl against NaOH using aqueous extract of beetroot, onion, carrot, banana and
orange

Indicator Volume of Burette reading Volume of titrant, Colour Mean ± std. dev. Of
acid (mL) (mL) mean value(mL) change the titre value (mL)

Initial Final

20 0.0 23.2

20 0.0 23.2

Phenolphthalein 20 0.0 23.3 23.22 Colourless to

pink
20 0.0 23.2 23.33±0.044

20 0.0 23.2

20 0.0 23.7

20 0.0 23.6

Methly orange 20 0.0 23.6 23.62 Red to 23.62±.045

yellow
20 0.0 23.6

20 0.0 23.6

20 0.0 23.6

20 0.0 23.7

Beetroot extract 20 0.0 23.7 23.7 Red to 23.7±0.071

brown
20 0.0 23.7

20 0.0 23.8

20 0.0 22.6

20 0.0 22.5

Onion extract 20 0.0 22.5 22.52 Orange to 22.52±.045

green
20 0.0 22.5

20 0.0 22.5

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20 0.0 23.2

20 0.0 23.1

Carrot extract 20 0.0 23.1 23.12 Colourless to 23.12±0.045

green
20 0.0 23.1

20 0.0 23.1

20 0.0 23.6

20 0.0 23.6

Banana extract 20 0.0 23.7 23.62 Colourless to 23.62±0.045

green
20 0.0 23.6

20 0.0 23.6

20 0.0 23.2

20 0.0 23.2

Orange extract 20 0.0 23.2 23.22 Colourless to

green
20 0.0 23.2 23.22±0.045

20 0.0 23.3

Figure 1a:Strong acid Vs Strong base

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Table 1b: Titration of CH3COOH against NaOH using aqueous extract of beetroot, onion, carrot, banana
and orange

Indicator Volume of Burette reading Volume of Colour change Mean ± std. dev. Of
acid (mL) (mL) titrant, mean the titre value (mL)
value(mL)
Initial Final

20 0.0 21.8

20 0.0 21.8

Phenolphthalein 20 0.0 21.8 21.76 Colourless to 21.76±0.055

pink
20 0.0 21.7

20 0.0 21.7

20 0.0 16.5

20 0.0 16.5

Methly orange 20 0.0 16.6 16.54 Red to yellow 16.54±0.055

20 0.0 16.5

20 0.0 16.6

20 0.0 23.2

20 0.0 23.2

Beetroot extract 20 0.0 23.1 23.18 Red to 23.18±0.045

yellowish
20 0.0 23.2
green
20 0.0 23.2

20 0.0 21.5

20 0.0 21.5

Onion extract 20 0.0 21.5 21.48 Orange red to 21.48±0.045

green
20 0.0 21.4

20 0.0 21.5

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20 0.0 22.8

20 0.0 22.7

Carrot extract 20 0.0 22.8 22.78 Colourless to 22.78±0.045

light green
20 0.0 22.8

20 0.0 22.8

20 0.0 25.5

20 0.0 25.4

Banana extract 20 0.0 25.5 25.48 Colourless to 25.48±0.045

light green
20 0.0 25.5

20 0.0 25.5

20 0.0 24.9

20 0.0 24.9

Orange extract 20 0.0 24.7 24.86 Colourless to 24.86±0.089

light green
20 0.0 24.9

20 0.0 24.9

Figure 1b:Weak acid Vs Strong base

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Table 1c. Titration of CH3COOH against NH4OH using aqueous extract of beetroot, onion, carrot, banana
and orange

Indicator Volume of Burette reading Volume of Colour change Mean ± std. dev. Of
acid (mL) (mL) titrant, mean the titre value (mL)
value(mL)
Initial Final

20 0.0 22.1

20 0.0 22

Phenolphthalein 20 0.0 22 22.02 Colourless to 22.02 ±0.045

pink
20 0.0 22

20 0.0 22

20 0.0 18.2

20 0.0 18.2

Methly orange 20 0.0 18.3 18.22 Yellow to red 18.22 ±0.045

20 0.0 18.2

20 0.0 18.2

20 0.0 18.5

20 0.0 18.5

Beetroot extract 20 0.0 18.6 18.52 Red to 18.52±0.045

orange
20 0.0 18.5

20 0.0 18.5

20 0.0 17.7

20 0.0 17.8

Onion extract 20 0.0 17.8 17.78 Orange to 17.78±.0045

yellow
20 0.0 17.8

20 0.0 17.8

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20 0.0 22

20 0.0 21.9

Carrot extract 20 0.0 22 21.98 Colour less to 21.98±0.045

light green
20 0.0 22

20 0.0 22

20 0.0 20.1

20 0.0 20.2

Banana extract 20 0.0 20.1 20.12 Brown to 20.12±0.045

colourless
20 0.0 20.1

20 0.0 20.1

20 0.0 22.1

20 0.0 22.2

Orange extract 20 0.0 22.2 22.18 Colourless to 22.18±0.045

light green
20 0.0 22.2

20 0.0 22.2

Figure 1c:Weak acid Vs Weak base

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Conclusion

The natural indicators extracted from the peels was found to be a potential substitute for methyl orange and
phenolphthalein for titrations of strong acid versus weak base and strong acid versus strong base. Hence, the
peel extract as a natural indicator is found to be a very useful, readily available, non-hazardous, economical,
simple to prepare and accurate for the acid-base titrations.

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