CABIAO SENIOR HIGH SCHOOL

MALABAR SPINACH (Basella Alba) AS AN ALTERNATIVE INK FOR

MARKERS

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A Research Study
Presented to
The Faculty of the Cabiao Senior High School
Palasinan, Cabiao, Nueva Ecija

________________________

In Partial Fulfillment
of the Requirement for the Subject
Practical Research II
______________________

Francisco, Jerome Gian V.

Hipolito, Syra M.

Lapuz, Lebron M.

Mallari, Gerald P.

Manalastas, Keith P.

Torero, Keate S.

May 2024
 CABIAO SENIOR HIGH SCHOOL

TABLE OF CONTENTS

Preliminaries Pages

Abstract --------------------------------------------------------------------------------- i

Acknowledgement ------------------------------------------------------------------- vi

Chapter I – THE PROBLEM AND ITS BACKGROUND

Introduction ------------------------------------------------------------------- 1

Conceptual Framework ---------------------------------------------------- 3

Statement of the Problem ------------------------------------------------- 4

Hypothesis of the Study --------------------------------------------------- 5

Significance of the Study -------------------------------------------------- 5

Scope and Delimitation of the Study ---------------------------------- 7

Definition of Terms --------------------------------------------------------- 7

CHAPTER II – REVIEW OF RELATED LITERATURE AND STUDIES

Review of Related Literature and Studies --------------------------- 9

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CHAPTER III – RESEARCH METHODOLOGY

Methods and Techniques Used----------------------------------------- 20

Population and Sampling Procedures -------------------------------- 23

Instrument of the Study ---------------------------------------------------

24

Data Gathering Procedure----------------------------------------------- 25

Data Processing and Statistical Treatment ------------------------- 26

CHAPTER IV-PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

Results and Discussion ------------------------------------------------- 28

CHAPTER V – SUMMARY OF FINDINGS, CONCLUSION AND

RECOMMENDATIONS

Summary of Findings --------------------------------------------------- 30

Conclusions --------------------------------------------------------------- 33

Recommendation -------------------------------------------------------- 34

List of References ---------------------------------------------------------------- 35

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Appendices

Appendix A: Letters of Request --------------------------------------- 37

Appendix B: Questionnaire --------------------------------------------- 38

Appendix C: Memorandum --------------------------------------------- 40

Appendix D: Documentation ------------------------------------------- 42

Appendix E: Curriculum Vitae ----------------------------------------- 43

CABIAO SENIOR HIGH SCHOOL

ABSTRACT

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ACKNOWLEDGMENT

The research would never have been a great accomplishment without the

people who had contributed in making this research possible. The researchers

would like to express their deepest gratitude and warm appreciation to the

following:

To their teachers, especially to Mr. Rellie Castro, their adviser on

Research II, for his patience in checking and reviewing the research papers, for

the suggestions for the betterment of this paper, for the priceless knowledge, and

for dedicating himself as the researcher’s adviser. Thank you.

To their beloved parents and friends, who have always been there for

them in terms of financial, physical, and moral support. They were the ones who

poured encouragement on them so that they would give their all on this research

paper.

And above all, endless gratitude is extended to the Almighty God, for the

blessings and answered prayers, for always keeping them safe and healthy,

guiding them to overcome all the challenges and hindrances in life, for his

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unconditional love, guidance, inspiration, strength, and wisdom, with him, all the

things are possible, to God be all the glory. Thank you so much.

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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

Introduction

Malabar spinach (Basella alba L.), a twiner that has dark purple

berry fruits is a good choice for producing organic ink because sporadic reports

indicate the presence of betalains group pigments (Turker et al. 2013). According

to Deshmukh (2014), Malabar spinach contains pigments needed for colorants

because of this reason these plant fruits are used in food colorants. Malabar

spinach is abundant in the Philippines and it is one of the most popular

indigenous leafy vegetables in the Philippines (Agribusiness, 2018). Malabar

Spinach is also a vegetable that has the potential to provide a usable amount of

ink because the fruits of Malabar Spinach are juicy, and they contain a good

amount of liquid that could be used as ink.

Ink plays a role in writing and coloring applications like ballpoint pens,

markers, and printers but the cost associated with purchasing ink can be a

significant concern in a world where resources are limited. Ink typically consists

of solvents, pigments, dyes, resins, lubricants, solubilizers, surfactants, and

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particulate matter (Wild, 2016). In today's society, the cost of ink products poses

challenges to users due to resource shortages.

Natural or herbal inks are considered eco-friendly because they are made

from natural resources like plant leaves, roots, and fruits (Singh, 2017). The most

important factor considered in researching herbal ink properties is that they do

not cause any harm to the environment and human beings. If herbal inks can

give the color, consistency, and other properties same as synthetic inks, then the

use of synthetic inks would lessen, which will benefit both the environment and

human beings. According to Rubia (2016), there are many sources which the

colorants can be derived from, one among these is Plant origin. Colorants

derived from plants have applications in food coloring, medicines, paper coloring,

etc Conventional inks have been a very good source for the ball-pens or markers

that we use, however, they are not completely safe for human health. For

instance, if someone swallows ink by mistake, as mentioned above, he may

suffer from ink poisoning, which leads to many harmful effects namely nervous

system damage, headaches, nausea, etc. (Kliegman et al., 2016).

Commercial markers can be expensive and non-organic, and some may

even contain toxic components harmful to human health. While there are marker

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options in stores, we have contemplated the possibility of making them more

cost-effective. Additionally, we have explored the idea of enhancing their

fragrance using materials. We came across the potential of Malabar spinach fruit

extract, as an alternative marker ink. Moreover, we found out that Malabar

spinach plants are easily accessible within our community.

Conceptual Framework

Input Process Output

1. Material 1. Making of the 1. Markers made

Alternative ink for from Malabar
1.1 Malabar Spinach markers from spinach fruit extract
(Alugbati) materials. as an alternative to
traditional markers.
1.2 Iodine 2. Testing of Markers.

1.3 Vinegar 3. Interpretation of

results/ Data analysis.
2. Extraction of Ink from
Malabar spinach as the main 4. Presentation of data
components of producing
Alternative ink for markers.

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Figure 1: Paradigm of the study

This study used the Input-Process-Output model, as depicted in Figure 1, to

illustrate the key components of the research. The input section lists the

materials to be utilized in the study, including Malabar spinach fruit extract. In the

process section, it outlines the various stages, including ink formulation, testing,

data analysis, and data presentation. Lastly, the output section reveals the

anticipated outcome of the study, which is the creation of markers made from

Malabar spinach fruit extract as an alternative to traditional markers.

Statement of the Problem

This study aims to make an alternative ink for markers using the fruit
extract of the Malabar spinach or Alugbati plant and to determine whether it is
effective to use the Malabar spinach fruit extract as a substitute for marker ink.
Specifically, the study aims to answer the following questions:

1. What is the effectiveness of the Malabar spinach fruit extract as an

alternative ink for markers

2. Is there a significant difference between the different variations in the

proportion of Malabar spinach fruit extract in terms of:

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a. Color intensity
b. Odor acceptability

Hypothesis

Ha: There is a significant difference between the different variations in the

proportion of Malabar spinach fruit extract in terms of:

a. Color intensity
b. Odor acceptability

Significance of the Study

This study aimed to determine the effectiveness of the Malabar

spinach fruit extract as an alternative ink for markers and hopes to benefit the
following:

The Ink Industry

Encouraging the ink industry to adopt natural sources like

Malabar spinach for ink production can lead to reduced raw material expenses.

The Environment

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Using Malabar spinach to produce markers can help reduce

reliance on synthetic, often non-biodegradable materials, which is not good for
the environment. Since natural resources are used, markers made from Malabar
spinach are environmentally friendly

The Agricultural Sector

The research could help the agricultural sector by engaging with

local farmers or agricultural communities for a steady supply of Malabar spinach,
fostering beneficial partnerships. This not only supports local agriculture but also
ensures a consistent source of raw materials for the ink industry.

Consumers

The commercial availability of markers made from Malabar

spinach fruit extract could potentially benefit consumers by providing them with
cost-effective and innovative alternatives for marker ink.

Future Researchers

The results of this study can serve as a foundational framework

for future research endeavors aimed at optimizing and enhancing the utilization
of Malabar spinach fruit extract as a raw material for marker manufacturing. By
building upon these findings, researchers can delve deeper into refining

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methods, procedures, and technologies associated with the production process.

This iterative approach will likely lead to the development of more sophisticated
techniques that not only improve marker quality but also mitigate the
environmental impact of their manufacturing.

Scope and Delimitation

This study will utilize Malabar spinach fruit extract as raw materials to
produce alternative ink for markers. The aim is to explore the use of Malabar
spinach fruit extract for sustainable ink production methods, thereby reducing
agricultural waste and potentially providing a valuable resource for marker ink
production. The study encompasses procedures for extracting color from
Malabar spinach fruit, processing raw materials, and forming alternative ink.
Mechanical properties of the ink will be tested, including color vibrancy, longevity,
safety, and usability.

However, the production of alternative ink is limited due to the absence of

machinery necessary for high-volume production within a short timeframe. The
focus is on assessing the feasibility of the production process rather than large-
scale manufacturing. Additionally, the study does not investigate the utilization of
other agricultural waste materials for alternative ink production.

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Definition of Terms

Alugbati- it refers to an edible perennial vine in the family and is found in

tropical Asia or Africa where it is widely used as a leaf vegetable. (Fisher et al.
2010) and (Baksh-Comeau et al. 2016)

Color vibrancy- the quality of being bright and strong. (Cambridge Dictionary
2023)

Feasibility- the possibility that something can be made, done, or achieved, or is

reasonable. (Brittanica 2023)

Longevity- it refers to how long the ink remains visible, legible, or unchanged on

a surface.

Raw materials- are the input goods or inventory that a company needs to
manufacture its products. (Banton,2023)

Usability- the fact of something being easy to use, or the degree to which it is
easy to use. (Britannica 2023)

Utilization- an act or instance of making practical or profitable use of something.

(Britannica 2023)

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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

Related Literature

Ink from Historical Times

In ancient times, natural products were used to create simple but efficient
inks (Farusi, 2012)-as the juice of the fruits was reportedly used in ancient China
as ink for official seals and paintings of prehistoric civilizations in which the ink
used to create them were made from the fruit extracts from plants. Strawberries,
raspberries, blueberries, and a variety of other berry fruits were often used to
create a wide range of ink colors, including red or blue. Another natural material

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used to create ink in early times was tea leaves which were used for centuries to
make ink due to its various shades that create yellow-green, brown, or black ink.
(Lopierre, Lopi.)

Ink: Definitions, Components, Odor

In this modern world, with technology rising including few advancements in

industrialization, products were taken to a higher level, and this includes ink.
Ink manufacturers use synthetic substances such as synthetic polymers in
creating inks used in printers, markers, and ballpoint pens. According to
encyclopedia.com (2019), ink is a pigmented fluid used for writing and drawing
or a viscous compound used for printing, both of various colors but most
frequently black. It is also a mixture of dyes or pigments and a binder compound,
which helps the ink stick to the surface to be painted.

With the advancement in technology in this current time, the most

frequently used ink were synthetic inks, which contain chemicals and artificial
substances. An essential component of an ink is the substance that imparts the
color: the pigment or dye. A pigment is a finely divided solid that is insoluble in
the dispersion of the ink and provides- in addition to color- opacity and strength,
whereas dyes are generally compounds that are soluble in the ink medium.

Marker ink is composed of three elements: colorant, solvent, and resin. The
colorant may be a pigment or a dye. The solvent is like a liquid carrier to dissolve
and transport the ink colorant and ink resin through the sponge. Ink solvents

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must be non-polar to dissolve colorants and resins, which are non-polar (e.g.
ethanol). The resin is a glue-like polymer and ensures that the ink colorant
“sticks” to the paper once the solvent evaporates.

While some people may find the odor of most markers acceptable, others
can’t even tolerate its strong and toxic scent. According to Malishenko Y. (2017),
some markers even have risks of skin irritation if ever there is unnecessary
contact with the marker. Actions like intentionally sniffing in the marker fumes for
a long period of time may be potentially dangerous to one’s health and a chance
to damage the lungs (“Marker Ink (Permanent)” n.d.). One factor of this is the
strong odor of the marker ink, which is one of the things that indicates its toxicity.
The basic cause of its scent is the solvent which contain a special type of
chemicals called “alcohols” that exhibit a strong odor.

Alugbati Plant

Alugati (Basella rubra Linn, Basella alba Linn) is a fast growing perennial
vine which belongs to family Basellaceae (Rathee et al., 2010). It is commonly
known as Malabar spinach, Indian spinach, Ceylon spinach and vine spinach
(Roy et al., 2010) and is of African and East Asian origin. It often grows on
tropical areas such as Philippines and Malaysia due to it being an extreme heat
tolerant. The alugbati plant is commonly known for its soft, spinach-like leaves
and shoots. The stem is purplish (shade of red) with heart shape leaves.

Anthocyanin in Alugbati Fruits

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The fruits of the alugbati plant were extracted and a red pigment was found,
according to previous researchers. Because of that, the alugbati fruits had great
potential in producing products such as natural food colorants and also for
cosmetics since it was nontoxic and had good stability in pH nature.

Furthermore, its fruits were reported to have high anthocyanin content,

which is one of the main reasons why the alugbati fruit extract has potential in
being an alternative marker ink. Anthocyanin is a water-soluble, reddish or blue
pigment in flowers, plants, and some insects. Anthocyanin is a crucial factor due
to the fact that it is a pigment which is a major component of inks.

Preservatives and Additives

Natural inks require preservatives and additives to create an efficient

product and make it last longer since it is only made of organic materials which
need proper preservation and storage. Recommended preservatives were white
vinegar to enhance the color, salt to absorb excess water and prevents bacteria
from proliferating, while rubbing alcohol hastens after drying. Meanwhile, the
researchers are going to use pulverized charcoal as an additive for the natural
ink.

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Charcoal is defined as “A dark or black porous carbon prepared from

vegetable or animal substances; as from wood by charring in a kiln from which
air is excluded” (Merriam Webster Online). In fact, charcoal can be produced
from a range of synthetic materials, such as polymers, as well as from natural
sources. (Armstrong, et al., 2015-2016)

According to Kunjappu, J. T. (2009), polymeric materials constitute an

integral ingredient in any ink composition, and in this very statement, it is clear
that charcoal has essential components for the alternative ink. Furthermore,
charcoal can also intensify the color of the ink and add stability, making the said
product last longer and more efficient.

Related Studies

1) Foreign studies

A study about ink formulation from natural colorants was conducted by

Nishan Singh and Vishal Sharma in May 2017. In this research, they used
organic materials as a substitute for printer ink. The study involved the
collection of raw materials like fruits and vegetables, through which they used

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Jamun, also known as Java plum (Syzygium cumin) and extracted coloring
components from it by Aqueous Extraction. In addition, the study also
included fine filtration of the extract, adding resin, additives, and preservatives
for ink preparation, and lastly, packing of prepared ink for its long-term use.
Singh and Sharma had a comparison between synthetic inks and natural inks.

According to Singh and Sharma’s findings, Jamun ink is feasible for

printing on paper. Although the period of time the inks lasted is from 40-45
days but the quality of print is as good as other inks. According to them,
different variations of shades can be produced based on the concentration of
colorant, and the natural ink should be stored in proper, cool, and dark
places, or else the inks would be spoiled. In the end, they concluded that
prepared purple jamun ink can be a good alternative to synthetic inks.

Another study was conducted by Powar P. V, Lagad S B, Ambikar R.B,

and Sharma P. H. The research aimed to produce edible ink. In that
statement, they included the utilization of four (4) herbal inks from different
biological sources such as Beet Root (Beta valgaris) Chenopodiaceae, Citrus
peel (Citrus limonene) from Rutaceae family, Butterfly Flow petals (Pentas
lanceolate) from Rubiaceae family, Butterfly tree (Bauhinia purpurea) from the
family of Caesalpiniaceae, etc. The herbal inks were evaluated based on
several parameters such as Color, Odor, Taste, Brightness, Drying time, Flow
ability, Non-clogging nature, Viscosity, Permanency of color, and stability.

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Powar P. V., et al. claimed that colors produced from synthetic dyes
were more consistent from batch to batch than colors produced by natural
colorants. They added that natural dyes, however, were an eco-friendly way
to impart almost any color to textile products with the recent interest in
environmental concerns; natural dyes might have been a good way to
produce unique products with a green slant. All inks were found to be edible,
safe, easy to prepare, and stable

2) Local Studies

A study by Alguzar et al. on 2015 focused on plant extracts such as

mayana leaves and alugbati plant extract as an alternative ink for markers. In this
study, they made a comparison between the effectiveness of commercial marker
ink and natural ink in terms of certain factors which are absorption, stick
consistency, odor and color.

After their experimentation, it was then revealed that the commercial ink
produced a stronger tanning of color than the mayana and alugbati extract.
However, the mayana ink and alugbati ink is superior in terms of its odor. Also,
its stain, whether on paper or fabric, was just easy to wash.

CHAPTER II

RESEARCH DESIGN AND METHODOLOGY

Research Design

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The research will utilize experimental methods to explore the potential

of Malabar Spinach (Basella alba) fruit extract as an alternative ink for markers,
offering a sustainable ink formulation approach will involve multiple phases,
starting with the extraction of pigment from Malabar Spinach fruits through a
carefully designed extraction process. Following this, diverse formulation
parameters will be investigated to enhance the ink's color, viscosity, and stability.
Experimental procedures will involve evaluating the ink's performance across
different areas, including odor intensity and color vibrancy.

Materials

In this study, the researchers will use the following materials to make the
markers made from Malabar Spinach (Alugbati): Fresh Alugbati fruits, Mortar and
pestle or blender, Strainer or cheesecloth, Empty jar, Empty Marker and Dropper
or small funnel.

Procedure

A. Gathering of Materials

The researchers have gathered all the necessary materials for the
production of the alternative ink. These include fresh Malabar spinach (Basella
alba) fruits and stems, a mortar and pestle, a strainer or cheesecloth for filtering,
an empty jar for storing the extracted ink, an empty marker for testing, and a
dropper or small funnel for precise application. These materials have been
carefully selected to ensure the smooth execution of the ink extraction process
from the Malabar spinach (Basella alba).

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Extraction

The harvested Malabar spinach berries will be wrapped in cheese cloth

and ground with a mortar and pestle to extract the juice of Malabar spinach fruit
and then the cheesecloth will be squeezed to get the juice of the Malabar
spinach and then placed in the container. Next, add iodized salt to make the ink
last longer, then add vinegar to give the right color and make the color of the ink
brighter.

Testing

The functionality of the alternative ink markers needs to be tested to

identify areas that require improvement. This testing will evaluate the effectiveness
of the markers in terms of color intensity and odor acceptability. The researchers
will conduct tests on the markers, treating them as conventional markers. The
research will involve testing the alternative ink markers for their pigment
performance, including color intensity and odor strength.

Testing of pigments as ink

The prepared concentration of the inks will be tested, and qualities like
color, odor, and consistency will be observed and noted. A chromatography test
will be conducted to assess the number of pigments composing the ink. The
drying time will be observed in minutes and seconds. For the assessment of odor
and color intensity, there will be decided criteria which are to be followed. The
criteria decided for the odor strength (table 1) and color intensity are as follows.

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Table 1: Odor Acceptability Test

Trial Alugbati Iodized Vinegar Result

fruit

1 100% 0% 0%

2 90% 5% 5%

3 80% 10% 10%

4 70% 15% 15%

5 60% 20% 20%

Table 2: Criteria for the color intensity

Trial Alugbati Iodized Vinegar Results

fruit

1 100% 0% 0%

2 90% 5% 5%

3 80% 10% 10%

4 70% 15% 15%

5 60% 20% 20%

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Data analysis

To document and interpret the findings, researchers will employ a

systematic approach by presenting the results in a table format, emphasizing the
mechanical properties of markers made from Malabar spinach fruit extract as an
alternative ink for markers. The objective is to assess aspects such as odor
strength and color intensity. The presented table will highlight distinctions
between the produced Malabar spinach marker and commercially available
markers.

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CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

This chapter shows the presentation, analysis, interpretation, and discussion of

data gathered by the researchers. The study aims to determine the effectiveness

of Malabar spinach fruit extract as a potential alternative for marker ink. Present

data were studied and examined to answer the questions communicated in the

statement of the problem. The analytical procedures are arranged according to

the sequence of questions.

RESULTS AND DISCUSSIONS

To evaluate the potential of Malabar Spinach Fruit extract as ink,

researchers carefully observed, analyzed, and tested different formulations for

color consistency and odor acceptability. Then, they compared the outcomes

with commercially available ink to find the closest match to the ideal Malabar

spinach ink composition. Additionally, statistical analysis using ANOVA (Analysis

of Variance) was conducted to support the findings.

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Figure 2. Color Palette

To more effectively communicate the findings, the color palette serves as the

foundation. The varying levels draw attention to the variations in each shade of

the product. The fifth shade is the finest violet, and the first shade is the lowest.

Trial Alugbati Iodized Vinegar Result

fruit
1 100% 0% 0% 1
2 90% 5% 5% 3
3 80% 10% 10% 3

4 70% 15% 15% 4

5 60% 20% 20% 5

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Table 1: Color Intensity

The experiment findings, which examined the impact of various amount of

alugbati fruits on iodized and vinegar are shown in the table above. The data,

which contains section 1 ,3, 4and 5, displays various tones of purple to violet. it

can be inferred that variations in the proportions of Alugbati fruit extract, iodized

salt, and vinegar significantly influence the color intensity of the resulting ink.

Higher concentrations of Alugbati fruit extract, along with balanced amounts of

iodized salt and vinegar, tend to produce ink with stronger and more vibrant

colors. Conversely, lower concentrations of these ingredients lead to lighter hues

Trial Alugbati Iodized Vinegar Result

fruit
1 100% 0% 0% Strong
2 90% 5% 5% Very strong
3 80% 10% 10% Very strong

4 70% 15% 15% Super strong

5 60% 20% 20% Super strong with

sour smell

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Table 2: Odor Acceptability

In Table 2, which displays the odor acceptability, Trial 1 showed that the ink

solely made of Alugbati fruit extract had a "Strong" odor. As we moved through

Trials 2 to 5, where the proportion of Alugbati fruit extract decreased while the

amounts of iodized solution and vinegar increased, the odor got stronger, ranging

from "Very strong" to "Super strong." Specifically, Trial 5 highlighted a unique

odor, described as "Super strong with a sour smell." These results emphasize

how the ingredients' mix affects the odor's strength and character in the ink

formulations.

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CHAPTER V

SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS

Summary of findings

The findings of this study address specific questions as follows:

Problem No. 1: Is there a significant difference between the different variations in

the proportion of Malabar spinach fruit extract in terms of:

a. Color intensity

b. Odor acceptability

Based on the experimental data, it's clear that the color intensity in ink made from

Alugbati fruit extract is closely tied to the proportions of three main ingredients:

Alugbati fruit extract, iodized salt, and vinegar. We've found that higher amounts

of Alugbati fruit extract, combined with balanced levels of iodized salt and

vinegar, consistently result in ink with vibrant and strong colors. This suggests a

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direct relationship between the concentration of Alugbati fruit extract and the

intensity of the ink's color, indicating its crucial role in determining the visual

appeal of the ink. Conversely, when these key ingredients are present in lower

amounts, the resulting ink tends to have lighter hues, showing a decrease in

color intensity. This insight suggests that adjusting the proportions of these

ingredients can be a strategic way to control the color intensity of the ink, offering

valuable guidance for refining ink formulations. Ultimately, our findings provide

practical insights for optimizing ink production processes to achieve desired color

outcomes.

In terms of odor acceptability, our study conducted five trials, each featuring a

distinct formulation. We assessed odor acceptability by allowing the ink to dry

thoroughly, ensuring a comprehensive evaluation. Across these trials, varying

combinations of Alugbati fruit extract, iodized solution, and vinegar were utilized,

resulting in different odor profiles.

Trial 1, featuring 100% Alugbati fruit extract, exhibited a "Strong" odor upon

drying. As we progressed through Trials 2 to 5, with decreasing proportions of

Alugbati fruit extract and increasing amounts of iodized solution and vinegar, the

odor intensity intensified. Trials 2 and 3 were characterized by a "Very strong"

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odor, indicating a notable increase in intensity. In Trial 4, the odor reached a level

described as "Super strong," highlighting a substantial escalation. Notably, Trial 5

presented a distinct olfactory characteristic, described as "Super strong with a

sour smell," indicating a unique odor profile compared to the previous trials.

Nonetheless, the findings suggest that Malabar spinach (Basella alba) fruit

extract can be an alternative ink for markers. The findings indicate promising

results for Malabar spinach fruit extract as a potential alternative ink.

Conclusion

Based on the research conducted, several conclusions can be drawn regarding

the efficacy of Malabar spinach fruit extract as an alternative ink for markers.

Firstly, the color intensity and odor acceptability of ink derived from Malabar

spinach fruit extract were evaluated against commercial marker inks.

The findings revealed significant variations in color intensity based on the

concentration of Malabar spinach fruit extract, with higher concentrations

resulting in ink with more vibrant colors. Additionally, the odor acceptability of the

ink was assessed, showing distinct odor profiles depending on the formulation.

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While further statistical analysis, such as ANOVA, could be conducted to confirm

significant differences in color intensity and odor acceptability among different

formulations, the initial findings suggest that Malabar spinach fruit extract has the

potential to serve as an effective alternative ink for markers. Its ability to produce

ink with varying color intensities and acceptable odors makes it a promising

option for ink production.

Moreover, the use of locally available resources like Malabar spinach fruit extract

highlights the potential for sustainable and environmentally friendly ink production

practices. By harnessing natural ingredients, communities can reduce their

reliance on synthetic materials and contribute to more eco-conscious

manufacturing processes. Overall, the research underscores the viability of

Malabar spinach fruit extract as a feasible alternative ink for markers, offering

eco-friendly alternatives and Non-Toxic and safe-to-use markers.

Recommendation

1. It is recommended to future researchers to locate a reliable source of Malabar

spinach is essential due to the scarcity experienced during the study.

Ensuring a consistent and sufficient supply of this plant material is crucial for

conducting comprehensive research and obtaining reliable results.

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2. It is also recommended to future researchers that all the inks become

unstable after four weeks of use, so an edible preservative could be added to

increase the stability of the inks.

3. Using these inks in foods may also be researched in the future. Since the

pigments are edible, they could also replace some of the chemical colorants

that are harmful to human health.

List of References

Agribusiness. (2018). Alugbati (Malabar) production guide. Retrieved from

https://businessdiary.com.ph/15266/alugbati-malabar-production-guide/

Alguzar, J. C., Caballero, C. G., Cayetuna, J. S., Cortez, D. P., Lituanas, J. C.,

Maldo, R. S., . . . Talines, C. B. (2015-2016). Plant extract as an alternative ink

for markers. Retrieved from

https://www.acadamia.edu/22466483/Plants_Extract_as_an_Alternative_Ink_for_

Markers

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Anthis, C. (2015, August 3) DIY natural herbal ink & feather pen – natural hippy

homeschool series. Retrieved from

https://www.thehippyhomemaker.com/homemade-ink-feather-pen/

Ahmed, H., Bodell, K., Chan, C., Cowan, C., Dang, S., Silva, N. D., … & Wanger,

H. (2017). Synthetic ink: Using synthetic biology techniques to produce biological

pigments in Escherichia coli. Retrieved from http://biotreks.org/e201706/

Akinsulire, O. R., Aibinu, I. E., Adenipekun, T., Adelowotan, T., & Odugbemi, T.

(2007). In vitro antimicrobial activity of crude extracts from plants Bryophyllum

pinnatum and Kalanchoe crenata. African Journal of Traditional, Complementary,

and Alternative Medicines, 4(3), 338-44. Retrieved from

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2816479/

Argent, D. (2008). Process Management: Drying Part 1: Liquid Inks. Retrieved

from https://www.pffc-online.com/magazine/5908-drying-liquid-inks-0201

Charcoal (n.d.). (2019) In Merriam Webster Online. Retrieved October 13, 2019

from https://www.merriam-webster.com/dictionary/charcoal

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Deshmukh, S. A., and D. K. Gaikwad. 2014. "A review of the taxonomy,

ethnobotany, phytochemistry and pharmacology of Basella alba (Basellaceae)."

Journal of Applied Pharmaceutical Science 4 (1): 153–165.

Despy, J., Wymeersch, N., Bouchat I., Destree, C., Burette, A., Richel, A., &

Olive, G. (2014). Old inks: pigments extracted from plants. Retrieved from

https://hal.archivesouvertes.fr/hal-00945017/document

Farusi G. (2012) Indigo: recreating Pharaoh’s dye. Science in School 24: 40–46.

Ink. (2019, September 23).

The Columbia Encyclopedia (6th ed.) Retrieved from

https://www.encyclopedia.com/literature-and-arts/journalism-and-publishing/

libraries-booksand-printing/ink

Plants for a Future. (2002). Basella alba - L. Retrieved from

https://pfaf.org/user/Plant.aspx?LatinName=Basella+alba

Reshmi, S. K., Aravindhan, K.M., & Suganya, D. (2012). The effect of light,

temperature, pH on stability of betacyanin pigments in Basella alba fruit. Asian

Journal of Pharmaceutical and Clinical Research, 5, 107-110. Retrieved from

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https://www.researchgate.net/publication/236462229_The_effect_of_light_tempe

ratur e_p H_on_stability_of_betacyanin_pigments_in_Basella_alba_fruit

Johnson, S. (2018, April 29) What is the chemical composition of pen ink?

Retrieved from https://sciencing.com/chemical-composition-pen-ink-17194.html

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https://www.nnepc.org/poisons/m/marker-ink-permanent

Singh, N. & Sharma V. (2017) Detail study of ink formulation from natural

Colourants. International Journal For Technological Research In Engineering

Volume 4, Issue 9, May-2017. Retrieved from

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Pauser, D. (2017, April 12) How to make ink from alugbati. Retrieved from

https://ourpastimes.com/make-ink-alugbati-6524991.html

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Rubia, A. B. (2016). A review: natural colourants. International Journal of

Engineering Sciences & Research Technology, 5(7), 778-781. doi:

10.5281/zenodo.57747

Powar P. V, Lagad S B, Ambikar R., Sharma P. H. (2014, June 1) Herbal Ink:

Safe, Easy and Ecofriendly Alternative. International Journal of Pharmacognosy

and Phytochemical Research 2014; 6(2); 146-150. Retrieved from

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Savastano, D. (2011). The Pigment Report. Retrieved from

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pigmentreport- 105730

Shimamoto, G. G & Rossi A. V. (2015, February 25) An artistic introduction to

anthocyanin inks. Retrieved from

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https://tigerprints.clemson.edu/clemson_patents/127

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APPENDICES

Appendix A: Documentation of collecting, extracting, etc

Harvesting the Malabar spinach fruit or berries

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Extraction of Malabar spinach fruit extract

Testing of different Formulation of Malabar spinach fruit extract

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Appendix C: Memorandum

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Appendix D: Documentation

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Curriculum Vitae

Name: Jerome Gian V. Francisco

Age: 18

Date of Birth: December 18, 2005

Address: San Fernando Sur, Cabiao, Nueva Ecija

Contact no.: 09647661714

Email: jeromefrancisco6789@gmail.com

Name of Father: Marcial Francisco

Name of Mother: Carol Francisco

Educational Background:

Secondary:
Senior High School:
Cabiao Senior High School
Palasinan, Cabiao Nueva Ecija
S.Y 2022-2024

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 CABIAO SENIOR HIGH SCHOOL

Junior High School:

Cabiao National High School
Natividad, Polilio, Cabiao, Nueva Ecija
S.Y 2018-2022
Primary:
San Fernando Sur Elementary School
San Fernando, Cabiao, Nueva Ecija
S.Y 2012-2018

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 CABIAO SENIOR HIGH SCHOOL

Name: Syra M. Hipolito

Age: 17

Date of Birth: September 13, 2006

Address: Sinipit, Cabiao, Nueva Ecija

Contact no.: 09558954001

Email: Shyrahipolitoe@gmail.com

Name of Father: Isagani Hipolito

Name of Mother: Myra Hipolito

Educational Background:

Secondary:
Senior High School:
Cabiao Senior High School
Palasinan, Cabiao Nueva Ecija
S.Y 2022-2024

40
 CABIAO SENIOR HIGH SCHOOL

Junior High School:

Cabiao National High School
Natividad, Polilio, Cabiao, Nueva Ecija
S.Y 2018-2022
Primary:
Advent School Foundation
Sinipit, Cabiao, Nueva Ecija
S.Y 2012-2018

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 CABIAO SENIOR HIGH SCHOOL

Name: Lebron James M. Lapuz

Age: 18

Date of Birth: February 14, 2006

Address: San Antonio, Cabiao, Nueva Ecija

Contact no.: 09667935346

Email: lapuzlebronjames@gmail.com

Name of Father: Raymond Lapuz

Name of Mother: Shella Marie Lapuz

Educational Background:

Secondary:
Senior High School:

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 CABIAO SENIOR HIGH SCHOOL

Cabiao Senior High School

Palasinan, Cabiao Nueva Ecija
S.Y 2022-2024
Junior High School:
Cabiao National High School
Natividad, Polilio, Cabiao, Nueva Ecija
S.Y 2018-2022
Primary:
San Antonio-Bagong Buhay Elementary School
San Antonio, Cabiao, Nueva Ecija
S.Y 2012-2018

43
 CABIAO SENIOR HIGH SCHOOL

Name: Gerald P. Mallari

Age: 18

Date of Birth: February 04, 2006

Address: San Antonio, Cabiao, Nueva Ecija

Contact no.: 09553144169

Email: GeraldMallari04@gmail.com

Name of Father: Gary Mallari

Name of Mother: Evangeline Mallari

Educational Background:

Secondary:
Senior High School:
Cabiao Senior High School
Palasinan, Cabiao Nueva Ecija
S.Y 2022-2022

44
 CABIAO SENIOR HIGH SCHOOL

Junior High School:

Cabiao National High School
Natividad, Polilio, Cabiao, Nueva Ecija
S.Y 2018-2022
Primary:
San Antonio-Bagong Buhay Elementary School
San Antonio, Cabiao, Nueva Ecija
S.Y 2012-2018

45
 CABIAO SENIOR HIGH SCHOOL

Name: Keith P. Manalastas

Age: 17

Date of Birth: May 18, 2006

Address: Sinipit, Cabiao, Nueva Ecija

Contact no.: 09638831438

Email: Manalastaskeith47@gmail.com

Name of Father: Ciriaco Manalastas

Name of Mother: Maria Manalastas

Educational Background:

Secondary:
Senior High School:
Cabiao Senior High School
Palasinan, Cabiao Nueva Ecija
S.Y 2022-2022

46
 CABIAO SENIOR HIGH SCHOOL

Junior High School:

Cabiao National High School
Natividad, Polilio, Cabiao, Nueva Ecija
S.Y 2018-2022
Primary:
Sinipit Elementary School
Sinipit, Cabiao, Nueva Ecija
S.Y 2012-2018

47
 CABIAO SENIOR HIGH SCHOOL

Name: Keate S. Torero

Age: 17

Date of Birth: June 13, 2006

Address: Polilio, Cabiao, Nueva Ecija

Contact no.: 09678317832

Email: keatetorero.kt@gmail.com

Name of Father: Christopher Torero

Name of Mother: Hermosura Torero

Educational Background:

Secondary:
Senior High School:
Cabiao Senior High School
Palasinan, Cabiao Nueva Ecija
S.Y 2022-2022

48
 CABIAO SENIOR HIGH SCHOOL

Junior High School:

Cabiao National High School
Natividad, Polilio, Cabiao, Nueva Ecija
S.Y 2018-2022
Primary:
Cabiao Central School
Maligaya, Cabiao, Nueva Ecija
S.Y 2012-2018

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CABIAO SENIOR HIGH SCHOOL

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CABIAO SENIOR HIGH SCHOOL

52