Ghatage S. Trupti, Killedar G. Suresh, Hajare A. Mayuri, Joshi M. Mrunalini; International Journal of Advance Research, Ideas and Innovations in Technology. © 2017, www.IJARIIT.com All Rights Reserved Page | 462 ISSN: 2454-132X Impact factor: 4.295 (Volume3, Issue2) Extraction, Characterization, and Utilization of Different Plant Pigments as Ph Indicators in Titrimetric Analysis Trupti S. Ghatage Bharati Vidyapeeth, College of Pharmacy, Near Chitranagari, Kolhapur trupti.ghatage.50@gmail.com Suresh G. Killedar Bharati Vidyapeeth, College of Pharmacy, Near Chitranagari, Kolhapur sureshgk_64@rediffmail.com Mayuri A. Hajare Bharati Vidyapeeth, College of Pharmacy, Near Chitranagari, Kolhapur mayuhajare6168@gmail.com Mrunalini M. Joshi Bharati Vidyapeeth, College of Pharmacy, Near Chitranagari, Kolhapur joshimrunalini2@gmail.com Abstract: Plant pigments are an alternative source for synthetic dyes which are generally toxic and costlier. Various plant parts contain different color pigments chemically either anthocyanins, xanthophylls, carotenoids etc. This chemical diversity exhibits different color reactions depends upon pH of the solution. In the present research work, an attempt has been made to understand the sensitivity of color solutions to acidic and alkaline environment and make use of such color reactions for titrimetric analysis.In present research work, we have selected carrot, beetroots, watermelon, sweet almond fruits, red sandal bark, hisbiscus, lantana and calendula flowers, pomegranate seeds. The fresh parts of all the selected plants were collected in their flowering seasons from the nearby area of Kolhapur and 5g each was macerated with ethanol: water (70:30) for 24h shaking frequently. The filtrate was evaporated to dryness at low temp (45 0 C) and the residue obtained was subjected to pH sensitivity test of 1% w/v solutions at normal temp using digital pH meter. The different strength solutions of each plant extracts were tested for acid-base titrations as indicators along with commercial synthetic indicators. From the results, it was confirmed that watermelon, red sandal bark, pomegranate seeds show sharp end points in comparison with synthetic dyes. From the data obtained it is confirmed that natural plant pigments can serve as alternative indicators for various acid-base titrations at laboratory scale and is possible to develop pH indicator papers which are non-toxic, economical and biodegradable compare to synthetic dyes. Keywords: Ph Indicators, Plant Pigments, Acid Base Titrations, Ph Sensitivity. INTRODUCTION Pigments produce the colors that we observe at each step of our lives because pigments are present in each one of the organisms in the world, and plants are the principal producers. They are in leaves, fruits, vegetables, and flowers; also, they are present in skin, eyes, and other animal structures; and in bacteria and fungi. Natural and synthetic pigments are used in medicines, foods, clothes, furniture, cosmetics, and in other products. However, natural pigments have important functions other than the imparted beauty, such as the following: we could not have photosynthesis or probably life all over the world without chlorophylls and carotenoids. In animals pigments like hemoglobin or myoglobin are responsible for oxygen and carbon dioxide transport. Under stress conditions plants show the synthesis of flavonoids; the quinones are very important in the conversion of light into chemical energy. The melanins act as a protective screen in humans and other vertebrates, and in some fungi, melanins are essential for their vital cycle; a lot of pigments have a well-known pharmacological activity in sicknesses such as cancer and cardiovascular diseases, and this has stressed pigment importance for human beings. 1,2,3,4,5, Additionally, since time immemorial human beings have associated product qualities with their colors, this is especially true for sweets, confectionary items and most meals. Historically, at the beginning of the food industry consumers did not take care of the kind of pigments used in food coloring (natural or synthetic), but recently people have shown their phobia to synthetic pigments when the concepts “synthetic pigments” and “illness” were associated, and when the attributed pharmacological benefits of nat ural pigments came into consideration. However, the natural pigments that are permitted for human foods are very limited, and the approval of new sources is difficult because the U.S. Food and Drug Administration (FDA) considers the pigments as additives, and consequently pigments are under strict regulations. 6,7,8 Thus, an adequate understanding of the actual sources of pigments will contribute to their better use. At this time, it must be emphasized the ubiquity of pigments in living organisms (plants, fungi, bacteria, among others), the variety of chemical structures, and the large quantity of information generated for each pigment group. Consequently, we are focusing more on plant based