Chemical composition that makes the deliquesced peels of Aratilis (Muntingia calabura), Avocado (Persea Americana), Mango (Mangifera

indica), Papaya (Carica papaya), Lipote (Syzygium curanii) Chico (Manilkara zapota), and Black Olives (Bucida buceras) stain and be made as oil pastel

Acua, Bianca Vernise R. De Guzman, Louise Joyce O. Hernandez, Janina Mae C. Liclic, Samantha Sofia Faith C. RESEARCHERS

Ms. Eden Rempillo

Mrs. Myca Quimpo

Ms. Noree Del Rosario ADVISERS

Mr. John Mark L. Doria CHEMISTRY TEACHER

TITLE
Chemical composition that makes the deliquesced peels of Aratilis (Muntingia calabura), Avocado (Persea Americana), Mango (Mangifera indica), Papaya (Carica papaya), Lipote (Syzygium curanii), Chico (Manilkara zapota), and Black Olives (Bucida buceras) stain and be made as oil pastel.

ABSTRACT
This study focuses on the chemical composition of the fruits that can stain which can be made as an oil pastel and will be developed into a new product that uses natural ingredients. Based on the conducted research, Phytochemicals (e.g antioxidants, flavanoids etc.) that are found in the fruits are responsible for giving them their color. Furthermore, other materials including stearic acid, coconut oil and paraffin wax are needed as a binder and to hold up the structure of the oil pastel. By utilizing the procedure that were given in order to produce a homemade oil pastel this research is about using fruit peels as alternative for pigments and deliquesce it to make the extract which is needed to mix with other ingredients. The purpose of the study is to have a cleaner and healthful environment using natural ingredients if the product turns out to be successful. CHAPTER I I. INTRODUCTION

The researchers paper will discuss the experiment which is the chemical components found in fruits that can stain. It will be created as an oil pastel with the use of the peels of the fruits. The researchers will use aratilis, avocado, mango, papaya, raisins, chico and black olives. Aratilis or known as muntingiai will be use as the red pastel. Filipinos usually eat this although it does not sell on markets. It is composed of lycopene, quercetin and hesperidin which help it stain. Avocado is also known as Alligator Pear because of its shape and appearance. It was derived from ahuacati (an Aztec word). It is usually used in making salads and in cooking. It is composed of chlorophyll, fiber, lutein, zeaxanthin, folate, Beta-carotene, vitamin C and calcium which give it the green color. Mango belongs to genus Mangifera and considered as the national fruit of the Philippines. Papaya is called fruit of angels of Christopher Colombus because of its soft, butter-like steadiness. Some papayas are used in chewing gums. These fruits are composed of flavanoids, beta-carotene, zeaxanthin, potassium and vitamin C which makes the fruit stains yellow or orange. Lipote belongs to the family Myrtacaea and

related to duhat and makopa. It is rich in vitamin C and highest in anthocyanin.

I.

STATEMENT OF THE PROBLEM What makes the peels of Aratilis, Avocado, Mango, Papaya, Lipote, Chico, and Black Olives stain? What chemical makes the color of the fruits? Will the oil pastels rot due to the use of fruit peels? What are the factors that affect the making of the oil pastels? What is the process that the ingredients undergo in order to make the pastel?

II.

FORMULATION OF THE HYPOTHESIS If the chemical composition of the deliquesced non-citrus fruits has nothing to do with the color of the fruit and its ability to stain, then the fruit peels are not possible to be a material in making Oil pastels.

III.

SIGNIFICANCE OF THE STUDY If the product of the researchers will be approved and will be successful, it will be a benefit in the community especially to those people including students who love sketching and coloring using oil pastels because they can easily make it at home using the peels of the fruits that they normally eat. Also, it will add up to those existing coloring materials. In being unique to those existing ones, it is organic. It could also help in reducing the components like pigments that may be toxic. The researchers would like to help to prevent poisoning due to the different materials that were used by using natural colors found in vegetables and fruits. It will be a great product for gaining profit because of its benefits.

IV.

SCOPE AND LIMITATIONS The aim of the study is to make a new product out of deliquesced aratilis, avocado, lipote, mango, papaya, chico and black olives fruit peels. The focus of the study is to determine the compositions that are present in deliquescing the fruit peels of the aratilis, avocado, lipote, mango, papaya, chico and black olives fruits in order to make these fruit peels stain and be made as colors: red, green, violet, yellow, orange, brown and black in the oil pastel. Comparing is not done in this study, because the goal of the researchers is to make a new product or to have an alternative in case needed. Only the color that can be found in

the rainbow and the primary colors will be produced. V. DEFINITION OF TERMS BINDER ~composed of ingredients such as Stearic acid, paraffin wax and coconut oil that will let the oil pastel be molded when other ingredients are added COCONUT OIL ~the ingredient that will be used as a binder and since the oil pastel is to be made by deliquesced fruit peels that might rot, this will serve as the ingredient that will make it last for years without spoiling or rotting DELIQUESCED PEELS ~ the peels of the fruits are to be liquidized using pressure cooker to serve as the main color which will be added to the other ingredients to make an oil pastel MENACE ~pertaining to pigments that are harmful or irritating ORGANIC ~pertaining to ingredients that came from natural things

PARAFFIN WAX ~the ingredient that will be used to make the oil pastel unbreakable PHYTOCHEMICAL ~ are responsible for color and odor of the plants. PIGMENTS ~the ingredient which will be used to color pastels and other materials and could be composed of non-biological organic that can lead to respiratory irritations once inhaled or ingested

STEARIC ACID ~the ingredient that is slightly hazardous and slightly flammable and will

be used as one of the binders in making an oil pastel

TINGE ~to color with a slight shade or stain

VIBRANT ~pertaining to oil pastels that will produce good and bright colors

CHAPTER II: REVIEW OF RELATED LITERATURE This Investigatory Project focuses on the chemical composition of the deliquesced peels of the fruits that stain and the components of pigments that make the pastels dangerous. In a website called Art-Made-Easy written by Samantha Bell, she included a brief history of oil pastels in which it is included there that oil pastels were originally a Cra-pas, a medium that is easy to use as a crayon but has the brightness of a pastel. In 1947, they produced pastels that could be used on anything like wood, metal, paper and canvass. It is also included there that the coloring material has inert oils and waxes and these materials are used as a binder for the pastel. According to Robert Sloan, Oil pastels are mixed with a binder to create a soft and greasy stick. In the proponents product which is an oil pastel that is made of deliquesced peels, the binders that will be used are Stearic acid, Paraffin wax and Coconut oil. The researchers came up with using these binders because based on the history of Oil pastel; it is a mixture of mashed Paraffin, Stearic acid and Coconut oil. The proponents also researched about the components of the fruits that will be used in this Investigatory project. According to Darrell Miller, each color of fruit contains unique components. In red fruits, they usually contain ellagic acid, lycopene, and heperidin. As for the orange or yellow fruits, they contain zeaxanthin, flavonoids, and potassium. Green fruits usually contain chlorophyll, fiber, and folate and lastly, the blue or purple fruits contain resveratrol, lutein, and quercetin. Since there are no blue fruits in the Philippines, the proponents researched about the colors that should be mixed together to create a blue shade of pastel. As seen on a color spectrum, blue is the color of light between violet and green. These two colors are the possible hues that will be mixed to create a shade of blue. On the twenty-fifth day of April 2013, in a forum called Wet Canvas, a member posted his own recipe of Oil pastel in which he stated that he used 1 part wax or oil medium and tube paint. In his procedure, he added the tube paint to the liquid wax

medium and heated it to mix thoroughly. He repeated making the oil pastel for four times. His first recipe produced a very soft oil pastel. In his second recipe, he added 2 parts wax medium and 1 part tube paint. According to him, the result is still soft. For his third recipe, he added 3 parts of wax medium and one part tube oil paint. The result is still a little soft so he decided to add 10% Carnauba wax, a vegetable wax from the leaves of a palm tree called Carnuba (Copernicia cerifera). According to him, the pastel is quite nice to work with.

Bibliography (APA Format) Bell,S.(n.d.).Oil Pastels.art-made-easy.com,Retrieved September 28, 2013, from www.art-made-easy.com/oil-pastels.html Collins,C.(2013,August 16). NUTRITION: FRUIT AND VEGETABLE COLORS.livestrong.com,Retrieved September 29,2013, from www.livestrong.com Miller,D.(2008,January 12).Color Wheel of Fruits and Vegetables.disabledworld.com,Retrieved September 28, 2013, from www.disabled-world.com Sloan,R.(n.d.).About Oil Pastels.explore-oil-pastels-with-robert-sloan.com,Retrieved September 28,2013, from www.explore-oil-pastels-with-robert-sloan.com Homemade Oil Pastel Recipe.wetcanvas.com,Retrieved September 28,2013, from www.wetcanvas.com (2011,October).Eat a Rainbow:Functional foods and their Colorful Components.FOOD INSIGHT.Retrieved October 13,2013, from www.foodinsight.org (2013,September 16).Muntingia.Wikipedia.Retrieved October 13, 2013, from www.wikipedia.com George Mateljan Foundation.(2013,October 7).Olives.the worlds healthiest foods.Retrieved October 13, 2013,from www.whfoods.com George Mateljan Foundation.(2013,October 7).Avocados.the worlds healthiest foods.Retrieved October 13, 2013,from www.whfoods.com George Mateljan Foundation.(2013,October 7).Papaya.the worlds healthiest foods.Retrieved October 13, 2013,from www.whfoods.com Scientific Classification and Chemical Constituents of Medicinal Plant Carica

Papaya.Bitterroot Restoration.Retrieval October 13, 2013, from www.bitterrootrestoration.com (2013,October 10).Mango.Wikipedia.Retrieved October 13, 2013,from www.wikipedia.org (2013,October 8).Manilkara zapota.wikipedia.Retrieved October 13,2013, from www.wikipedia.org (2013,October 13).Blue.wikipedia.Retrieved October 15, 2013, from www.wikipedia.org

CHAPTER III
METHODOLOGY: The proponents are to create an oil pastel out of fruit peels and observe if the outcome will be successful. The researchers are to test if the colors of the fruit peels will stain and be used as a coloring material. An oil pastel is a coloring material in which the colors that are produced are brilliant colors and can be blended easily.

Materials A. Binders - 1 tablespoons Stearic acid (C18H36O2) - 1 tablespoons Coconut oil -1 tablespoons Paraffin wax (CnH2n+2) B. Fruits -4 Aratilis (Muntingia calabura) -2 Avocadoes (Persea americana) -2 Mangoes (Mangifera indica) -1 Papaya (Carica papaya) -6 lipotes (Syzygium curanii) -3 Chicos (Manilkara zapota) -2 Black Olives (Bucida buceras) C. Utensils/Apparatuses -Plastic gloves -Big bowl -8 small bowls -9 spoons for mixing

- For eye or skin contact, wash with water. -Wash with soap and water. -Flush thoroughly with water.

-Construction papers with print (for packaging) -Measuring spoons -Peeler -Pressure cooker -Small box (for packaging)

PROCEDURE: 1. All the materials were prepared. 2. The fruits were peeled and separated according to their color. (For small to medium-sized oil pastel: 2 Aratilis for red, 2 Avocadoes for green, 2 Mangoes for yellow, 1 Papaya for orange, 3 Lipotes for violet, 3 Chicos for brown, and 2 black Olives for black. 3. The peels were deliquesced according to its color for 5-10 minutes and the color was already visible in liquid form. For the Blue color, the proponents deliquesced 3 Lipotes and 2 small peels of Avocado (2 inches) together. 4. 1 tablespoons of deliquesced peels was placed in a small bowl. Each color was placed in a different bowl to prevent the colors from mixing. 5. 1 tablespoons of Stearic acid, Paraffin wax and coconut oil were added in every bowl of colors using the measuring spoons. 6. The different ingredients were mixed thoroughly until the binders were completely blended to the deliquesced peels. 7. The proponents wore plastic gloves to mold the oil pastels into their accurate formation and wrapped them with construction papers. 8. As a product, the oil pastels were placed in a box for storing purposes. 9. Repeat the procedure if the outcome is too soft or too hard.

-The study locale when doing the actual making of the oil pastels will be held on one of the proponents house in which there is enough space to be able to create the product properly and in a place where there is a presence of a pressure cooker to be able to deliquesce the peels. Also, the study locale is an area in which the utensils or apparatuses that will be used are complete. HOW TO TEST Identify whether the color of the oil pastel is vibrant and if the blending of colors is possible. The researchers are to test if the process of solidification is successful by

checking if the oil pastels that were produced are too soft, or too hard. Furthermore, the proponents will check if the coconut oil that was used is effective since this oil will cause the pastels to last long. It is because this ingredient can least even for two years, which will prevent the pastels from rotting easily.

CHAPTER IV
RESULTS AND DISCUSSIONS: Table # 1 -Process of Deliquescing the peels of Aratilis Muntingia calabura, Avocado Persea Americana, Mango Mangifera indica, Papaya Carica papaya, Lipote Syzygium curanii, Chico Manilkara zapota, and Black Olives Bucida buceras Number of Trials, time that was allotted for the peels to deliquesce in the pressure cooker and the amount of water. Trial #1 -5 minutes inside the pressure cooker -low heat -2 cups water Outcome and Observations

Trial # 2 -10 minutes inside the pressure cooker - medium heat -2 cups water

Trial # 3 -5 minutes inside the pressure cooker -low heat -4 cups water

-The fruit peels of Aratilis Muntingia calabura, Avocado Persea Americana, Mango Mangifera indica, Papaya Carica papaya, Lipote Syzygium curanii, Chico Manilkara zapota, and Black Olives Bucida buceras were soft. -The water was less, due to evaporation and the color of the fruit peels was somehow mix with the water. -The fruit peels were still in solid form. -The fruit peels of Aratilis Muntingia calabura, Avocado Persea Americana, Mango Mangifera indica, Papaya Carica papaya, Lipote Syzygium curanii, Chico Manilkara zapota, and Black Olives Bucida buceras were very dry and the color of the fruit peels turned black (burn) due to the small amount of water. -The water inside the pressure cooker evaporated. --The fruit peels of Aratilis Muntingia calabura, Avocado Persea Americana, Mango Mangifera indica, Papaya Carica papaya, Lipote Syzygium curanii, Chico Manilkara zapota, and Black Olives Bucida buceras were softer. -The water was less due to evaporation, and the fruits mesocarp were starting to separate into smaller pieces. -There are particles that are suspended in water, which are some mesocarp which is left behind the peels, making it a suspension.

Trial # 4 -10 minutes inside the pressure cooker -medium heat -4 cups water

-The fruit peels of Aratilis Muntingia calabura, Avocado Persea Americana, Mango Mangifera indica, Papaya Carica papaya, Lipote Syzygium curanii, Chico Manilkara zapota, and Black Olives Bucida buceras were very soft. -The water was less due to evaporation and the juice coming from the fruit peels mixed with the water. -The color is already visible and there are suspended particles in the water. The particles are the fruits mesocarp in small pieces, making it a suspension.

The product from trial 4 of table # 1 will be used because the color of the fruit peels of Aratilis Muntingia calabura, Avocado Persea Americana, Mango Mangifera indica, Papaya Carica papaya, Lipote Syzygium curanii, Chico Manilkara zapota, and Black Olives Bucida buceras mixed with the water. Table # 2 Mixing the Paraffin wax, Stearic acid, Coconut oil and the product from trial 4 of table#1.

Number of Trials

TRIAL 1.1

Chemicals that were mixed together Paraffin wax, Stearic Acid, Coconut oil and the juice from trial 4 of table #1

Cooling time and Cooling procedure -24 hours of cooling time -not placed inside the fridge

Outcome or Observations -The stearic acid floats above the coconut oil. -The paraffin wax and stearic acid do not bind together. -The color from the juice did not come out. -The stearic acid floats on top

TRIAL 1.2

Paraffin wax, Stearic Acid, Coconut oil,

-24 hours of cooling time

and the suspended, small fruit particles from trial 4 of table #1

-not placed inside the fridge

TRIAL 2.1

Paraffin wax, Stearic acid and the juice from trial 4 of table #1 Paraffin wax, Stearic acid and the suspended particles from trial 4 of table #1 Stearic acid, Coconut oil and the juice from trial 4 of table # 1

-24 hours of cooling time -not placed inside the fridge -24 hours of cooling time -not placed inside the fridge -24 hours of cooling time -not placed inside the fridge

TRIAL 2.2

(suspension). -The color is visible but it is not an effective coloring material because it does not stain on paper. -The Paraffin wax and stearic acid do not bind well. -The color is not visible. -The two chemicals do not bind well. -The color of the pastel is visible. -The Stearic acid floats on top and does not mix together with the Coconut oil. -Color is not visible. -Did not turn into a pastel. -The Stearic acid and Coconut oil does not mix together. -Color is visible but the mixture did not turn into a pastel. -The Paraffin wax and the juice mixed together. -The color is not visible. -The pastel did not harden. -The Paraffin wax and the fruit particles mixed together. -The color is very visible. -It did not harden. -The Paraffin wax

TRIAL 3.1

TRIAL 3.2

Stearic acid, Coconut oil and the suspended particles from trial 4 of table #1 Paraffin wax and the juice from trial 4 of table # 1

-24 hours of cooling time -not placed inside the fridge

TRIAL 4.1

-24 hours of cooling time -not placed inside the fridge

TRIAL 4.2

Paraffin wax and the suspended particles from trial 4 of table # 1

-24 hours of cooling time -not placed inside the fridge

TRIAL 4.3

Paraffin wax and

-24 hours of cooling

the juice from trial 4 of table # 1

time -placed inside the fridge

TRIAL 4.4

Paraffin wax and the suspended particles from trial 4 of table # 1

-24 hours of cooling time -placed inside the fridge

and the juice mixed together. -The color is not visible. -The pastel hardened. -The Paraffin wax and the fruit particles mixed together. -The color is very visible. -The Pastel hardened. -It is not an effective coloring material because it does not stain on paper and on other surfaces. Also, when rubbed in paper, it slowly breaks.

The proponents placed the last mixture which is the Paraffin wax and the product from Trial 4 of table # 1 inside the fridge because they are the only ones who combined with each other. Therefore, these mixtures are the only possible formulas to be able to come up with a solid substance, which is the oil pastel. Unfortunately, the solid material that was produced is not an effective coloring material.

CHAPTER V
CONCLUSION The researchers find the importance of deliquesced peels as an alternative for pigments found in oil pastel which uses freezing in processing this product. Unfortunately, it was not successful because the fruits which the researchers picked have low phytochemicals which make their colour invisible. Also, it didnt bind due to too much Coconut oil. According to the researchers, Stearic acid is composed of Coconut oil which helps in maintaining the freshness of the fruits. Both fruits and Coconut oil consist of hydrolases which helps in storing and processing foods. One of the factors that affect the making of oil pastel is the process of binding the different chemicals. Some combinations did not bind because of the properties of

each material. Therefore, non-citrus fruits are not an effective material for oil pastel making.

RECOMMENDATIONS The researchers recommend the readers to use citrus fruits rather than non-citrus fruits. It will help in making the colour visible because of high phytochemicals. Also, the group suggests people who will try this test to use less coconut oil so that it will bind.