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A gradient of red cabbage extract pH indicator from acidic solution on the left to basic on the right. Red cabbage contains an anthocyanin-based dye that can be used as a pH indicator. It is red, pink, or magenta in acids (pH < 7), purple in neutral solutions (pH ≈7), and ranges from blue to green to yellow in alkaline solutions (pH > 7). [7]
It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin.
Extracting anthocyanins from household plants, especially red cabbage, to form a crude pH indicator is a popular introductory chemistry demonstration. Litmus , used by alchemists in the Middle Ages and still readily available, is a naturally occurring pH indicator made from a mixture of lichen species, particularly Roccella tinctoria .
Phenolphthalein, commonly used as a pH indicator, turns pink in the presence of a base such as ammonia fumes or sodium carbonate. Vinegar, is revealed by red cabbage water [12] Vinegar contains acetic acid that affects the pH indicator in red cabbage water. Vinegar may also be developed by heat. Ammonia, developed by red cabbage water.
Plants contain pH-dependent pigments that can be used as pH indicators, such as those found in hibiscus, red cabbage (anthocyanin), and grapes . Citrus fruits have acidic juice primarily due to the presence of citric acid , while other carboxylic acids can be found in various living systems.
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Anthocyanins may be used as pH indicators because their color changes with pH; they are red or pink in acidic solutions (pH < 7), purple in neutral solutions (pH ≈ 7), greenish-yellow in alkaline solutions (pH > 7), and colorless in very alkaline solutions, where the pigment is completely reduced.
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