Alugbati (Basella alba) as an

Alternative Ink
In partial fulfillment in requirements in Research II

Sabrhea H. Nano
Researcher

Sir Hassan S. Kaniya

Research Adviser

AYALA NATIONAL HIGH SCHOOL

January 4, 2016
Date
 I.INTRODUCTION
A. Background of the Research

Basella alba is an edible perennial vine in the family Bassellaceae.

It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is known
under various common names, including Pui, vine spinach, red vine spinach, climbing
spinach, creeping spinach, buffalo spinach, Malabar spinach and Ceylon spinach among
others.

Basella alba is native to the Indian Subcontinent , SouthEast Asia, and New Guinea. It is
reportedly naturalized in the China, tropical Africa, Brazil, Belize, Colombia, theWest Indies, Fiji
and French Polynesia.

B. Statement of the Problem

This study aims to find out the effectivity of Alugbati (Basella alba) as
an Ink.
Specifically, this following questions will be answered :

1.How does the commercial one works compare to the experimental one?

2.Which is more effective than the Alugbati as an Ink to the commercial one?

3.What are the significant differences does the products have in terms of the number of people
buying it?
C. Hypothesis

There is a significant difference on the effectiveness of Alugbati (Basella alba) as an

Ink.

There is no significant difference on the effectiveness of Alugbati (Basella alba) as an Ink.

D. Scoope and Delimitations

This study happened last January 2, 2016 to January 3, 2016 at Sabrhea’s Residence on
the time of 10 ‘o clock in the morning.

The researcher used of Alugbati to make an Ink.

E. Significance of the Study

Alugbati, known in the U.S. as Malabar spinach, is commonly grown for its soft, spinach-like
leaves and shoots. Alugbati is of African and East Asian origin. The juice of the fruits was
reportedly used in ancient China as ink for official seals. Today, the fruits of the red-stemmed
alugbati variety can be used to make ink. As of May 2010, the government of the Philippines is
researching commercial production of ink extracted from the alugbati fruits.
 II. REVIEW OF RELATED LITERATURE

Basella alba is a fast-growing, soft-stemmed vine, reaching 10 metres (33 ft) in length.
Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. The
stem of the cultivar Basella alba 'Rubra' is reddish-purple.
Basella alba grows well under full sunlight in hot, humid climates and in areas lower than 500
metres (1,600 ft) above sea level. The plant is native to tropical Asia. Growth is slow in low
temperatures resulting in low yields. Flowering is induced during the short-day months of
November to February. It grows best in sandy loam soils rich in organic matter with pH ranging
from 5.5 to 8.0.

Phytochemical screening of various extracts yielded cardiac glycosides, saponins, tannins,

flavonoids, terpenoids, carbohydrates, and reducing sugars.Study isolated Basellasaponins A, B,
C, and D, oleanane-type triterpenes oligoglycosides, together with betavulgaroside 1,
spinacoside C, and momordins IIb and IIc, from fresh aerial parts. Leaves yield saponin,
vitamin A and B.Fruit yields mucilage and iron.Study of wild Basella rubra showed it to be
abundant in carotene, middle in vitamin C, and low in nitrate. Nitrate in planted B. rubra is
about twice that of the wild variety.

Alugbati is a succulent, branched, smooth, twining herbaceous vine, several meters in

length. Stems are purplish or green. Leaves are somewhat fleshy, ovate or heart-shaped, 5 to 12
centimeters long, stalked, tapering to a pointed tip with a cordate base. Spikes are axillary,
solitary, 5 to 29 centimeters long. Flowers are pink, about 4 millimeters long. Fruit is fleshy,
stalkless, ovoid or nearly spherical, 5 to 6 millimeters long, and purple when mature.
 III.Methodology

A. Materials
Things You'll Need

Fresh fruit of alugbati

Mortar and pestle
Strainer
Bowl
3 tbsp. vinegar
1 tbsp. salt
2 tbsp. rubbing alcohol
1 tbsp. iodine
Bottle or jar with lid

B.Procedures

Firstly,pick the alugbati fruits at full ripeness, when it is round, plump and dark
purple in color. You will need about three cups of fruit to produce one cup of juice.
Second, crush the fruits and seeds in a mortar and pestle. Third, strain the juice into a
bowl. Discard the solid fruit and seed remains. Repeat until you've procured one cup of
juice. Fourth, dd the rubbing alcohol, white vinegar, salt and iodine and stir. And lastly,
transfer to a bottle or jar and seal until use.