Anthocyanins from Ocimum sanctum L., a promising biomolecule for development of cost-effective and widely applicable pH
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ORIGINAL ARTICLE
Anthocyanins from Ocimum sanctum L., a promising biomolecule for development of cost‑effective and widely applicable pH indicator Manish Kumar Suthar1 · Parmeshwar Lal Saran1 Received: 26 June 2020 / Accepted: 4 August 2020 © King Abdulaziz City for Science and Technology 2020
Abstract A novel cost-effective and widely applicable pH indicator was developed using anthocyanins extracted from the purple subtype of Ocimum sanctum L. and common lab filter paper. This pH indicator was successfully tested to monitor the pH of a wide range of buffers, solutions, irrigation water, and soil solution. Upon testing, the indicator displayed specific colors at corresponding pH ranges. Sucrose showed a stabilizing effect for the color of the extracted anthocyanins. Further, molecular analysis indicated that the leaves from the purple subtypes showed higher transcripts abundance for chalcone synthase, chalcone isomerase, anthocyanidin synthase, and dihydroflavonol 4-reductase than that of the green subtype. Similarly, transcription factors HY5 and a bHLH putatively involved in the biosynthesis of anthocyanins showed up-regulation in the purple subtype of O. sanctum. Keywords Anthocyanins · Gene expression · Ocimum sanctum · pH indicator · Transcription factors
Introduction Anthocyanins are flavonoids and natural pigments accumulated in various plant species. These pigments are soluble in water and well known for their free radical scavenging activities showing strong antioxidant properties. More than 250 types of anthocyanins have been isolated from various plant species. Plant anthocyanins are accumulated in vacuoles of many organs of plants like flowers, leaves, fruits, and roots (Dixon et al. 2005). Anthocyanins undergo glycosylation, acetylation, and methylation, and depending on their cyanine glycoside forms display a range of colors (Jackman and Smith 1996). Purple, reddish violate, red color of foliage, fruits, roots, and the inflorescence is due to the accumulation of anthocyanins. Due to free radical scavenging properties, these have been used for suppressing various types of cancer cells and well known as anti-aging agents, blood lipid-lowering agents, and as hepatoprotectives (Kong et al. 2003; Tsuda 2012; Kamiloglu et al. 2015; Zhu 2018). * Manish Kumar Suthar [email protected] Parmeshwar Lal Saran [email protected] 1
ICAR-Directorate of Medicinal and Aromatic Plants Research, Anand, Gujarat 387310, India
This class of flavonoids in solutions shows different colors under different pH levels; hence recently, these molecules have been used for the development of pH indicators. For example, anthocyanins extracted from the husk of Vitis amurensis, roselle, purple potato, purple cabbage, black bean seeds, black carrot and black rice bran have been used as pH indicators (Chen and Gu 2013; Golasz et al. 2013; Shahid et al. 2013; Choi et al. 2017; Pourjavaher et al. 2017; Prietto et al. 2017; Wu et al. 2018; Moradia et al. 2019; Tirtashi et al. 2019). Extracted anthocyanins have been inco
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