Percorrer por autor "Garcia, Carolina C."
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- Bioactive profile of the extract of the petals of Impatiens walleriana as a natural food coloring alternativePublication . Pires Junior, Eleomar de O.; Pereira, Eliana; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Garcia, Carolina C.; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, LillianIn addition to improving sensory aspects, the incorporation of edible flowers in the human diet has been described as able to promote benefits for consumer health, mainly associated with their phenolic composition [1]. Impatiens walleriana Hook.f. is an edible ornamental plant, originally from East Africa and popularly recognized for its attractive colorful flowers [2]. The bioactivities present in flowers of the genus Impatiens have auspicious potential for the food, pharmaceutical and cosmetic industries [3]. In this sense, the present work focused on the chemical and bioactive characterization of flowers of Impatiens walleriana Hook species, particularly the pink and orange varieties. The phenolic compounds were determined by high performance liquid chromatography coupled to a diode detector and a mass spectrometry detector (HPLC-DAD-ESI/MS) and the bioactive compounds were evaluated through in vitro assays by determining the antioxidant (through the inhibition of the oxidative hemolysis assay, OxHLIA), antimicrobial (by means of a panel of six bacteria and six fungi) and anti-inflammatory activities (in mouse macrophage cells) and cytotoxicity (in tumor and non-tumor cell lines using the sulforhododamine B method). Both studied samples showed significant amounts of phenolic compounds, namely four phenolic acids, one flavonone and ten anthocyanins (divided into malvidins, pelargonidins and peonidins) being that the orange variety showed a total amount of compounds lower than the pink variety. Likewise, although both extracts presented a good bioactive performance in all tests carried out, the pink variety stood out as being superior compared to the orange variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.
- Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry productPublication . Pires Junior, Eleomar de O.; Caleja, Cristina; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Garcia, Carolina C.; Ćirić, Ana; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, LillianThe rose petals of the species Impatiens balsamina L. were investigated. In this way the nutritional composition, phenolic profile and its bioactive composition were evaluated. Next, the extract obtained was applied to a product of the Portuguese pastry "bombocas". Proving to be a possible promising natural colour for the food industry.
- Chemical characterization and bioactive properties of Impatiens Balsamina L. flowersPublication . Pires Junior, Eleomar de O.; Caleja, Cristina; Pereira, Eliana; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Garcia, Carolina C.; Barros, Lillian; Ferreira, Isabel C.F.R.There is a growing interest from the scientific community in studying edible flowers in what concerns their possible application at an industrial level, which may be justified by the presence of several compounds with bioactive properties [1]. The genus Impatiens comprises approximately 500 species of perennial herbs, which stand out for their attractive coloring capacity [2]. Given the growing consumers’ awareness regarding the safety and beneficial properties of natural additives, the food industry has been motivated to explore natural colorant ingredients, producing healthier foodstuff [3]. In this sense, the present study intends to chemically and nutritionally characterize Impatiens balsamina L. flowers, as well as their bioactive properties in order to evaluate their potential application in the food industry. The nutritional profile (ash, protein, fat, and carbohydrate content and energy value) was evaluated using official analysis methods (AOAC). The phenolic compounds were analyzed by HPLC-DAD-ESI/MS in the ethanolic extracts. Furthermore, the ethanolic extracts were also evaluated for their antioxidant potential by the inhibition of oxidative hemolysis (OxHLIA) assay; their cytotoxic capacity in four human tumor cell lines by the sulforhodamine B method; and finally, their anti-inflammatory potential in macrophage rat cells. The flowers presented a high-water content (94.97±0.08%), as expected, and proteins (0.32±0.01 g/100g fw) stood out as the major macronutrients. Fructose and glucose were the only sugars identified, with a total of 1.34±0.01g/100g fw, being fructose the most abundant one. Regarding the phenolic composition, 9 non-anthocyanin and 7 anthocyanin compounds were tentatively identified. Kaempherol-O-acetylhexoside-hexoside and malvidin-O-acetylhexoside-Odeoxyhexoside- hexoside were the main non-anthocyanin and anthocyanin compounds found, respectively. Moreover, the ethanolic extract revealed anti-inflammatory activity and cytotoxic capacity for all the tested cell lines. In conclusion, this study showed satisfactory results regarding the presence of bioactive compounds in the ethanolic extracts of Impatiens flowers. Therefore, a more in-depth study of the optimal conditions for the extraction of high added-value coloring compounds would be of great interest to evaluate the real potential of this plant to be used by the food industry.
- Chemical composition and bioactive characterisation of Impatiens wallerianaPublication . Pires Junior, Eleomar de O.; Pereira, Eliana; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Hassemer, Gustavo; Garcia, Carolina C.; Caleja, Cristina; Barros, Lillian; Ferreira, Isabel C.F.R.The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.
- Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefitsPublication . Pires Junior, Eleomar de O.; Caleja, Cristina; Garcia, Carolina C.; Ferreira, Isabel C.F.R.; Barros, LillianThe market for edible flowers has grown exponentially due to consumers demand. This has been motivated by the concern to include healthier foods in the daily diet, leading to a great interest in these natural matrices. However, and although the consumption of this type of matrices are popularly associated with health benefits, scientific studies are still scarce. The industry seeks to satisfy the consumers demands and, at the same time, seeks to launch new challenges in the sector, in order to outline new conservation and production strategies. Although there are several flowers with edible potential in nature, many are still little explored or unnoticed, so this type of study is increasingly sought after. Scope and approach: The present review intendeds to explore the context of edible flowers as well as their conditions of production and consumption. Then, focusing on the characterization of the genus Impatiens, which, although is still little explored, gathers data on its chemical and nutritional characterization, bioactivities, and the possible exploration of natural pigments and industrial application. Key findings and conclusions: Several studies have been focused on the chemical characterization of flowers, evaluation their edibility, as well as validating their bioactive potential. In particular, the genus Impatiens is characterized by presenting perennial and succulent herbs with attractive colors, normally found in tropical forests. There are countless studies on the bioactive activities present in these edible flowers. In addition, its pigmentation has a direct relationship with the presence of several compounds, especially anthocyanins and their derivatives. These bioactive compounds have a great interest to the food industry and consumers, due to their diverse health benefits that are provided by their regular consumption.
- Phenolic and bioactive profile of Impatiens genus flowers in the search for a promising natural colourant with applicability in the food industryPublication . Pires Junior, Eleomar de O.; Pereira, Eliana; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Garcia, Carolina C.; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, LillianFlowers of the genus Impatiens are widely used for ornamental purposes in landscaping and decorative projects. Despite being edible matrices, their use in food applications is not yet a common practice1. The attractive colours of their petals are characteristic of these flowers, which have attracted significant interest from the food industry due to their colouring properties2. The association of adverse effects with inappropriate and excessive consumption of some artificial additives tends to affect the choices of consumers, which frequently demand for healthier and more natural products3. Thus, the scientific community has been striving to search for vegetable colourant matrices, promoting more attractive colours, auspicious in terms of yield, stability, cost, and safety4,5. In this sense, this work aimed to assess the phenolic profile and bioactive properties of the hydroethanolic extract (80:20, v/v) obtained from the petals of two different species of the genus Impatiens (Figure 1). Firstly, the flowers were botanically identified as belonging to the species Impatiens balsamina L. and Impatiens walleriana Hook.f. Then, the individual phenolic profile was determined by high-performance liquid chromatography coupled with a diode array detector and mass spectrometry (HPLC-DAD-ESI/MS). The antioxidant potential was analysed through the oxidative haemolysis inhibition assay (OxHLIA); the antiproliferative capacity was tested in four human tumour cell lines (Hela, cervical carcinoma; HepG2, hepatocarcinoma; MCF-7, breast adenocarcinoma; and NCI-H460, non-small cell lung carcinoma) by the sulforhodamine B method; hepatotoxic potential was determined using a freshly harvested porcine liver cell culture, designated as PLP2; the anti-inflammatory activity using RAW 264.7 macrophage cells; and the antimicrobial activity was determined using the microdilution method in Gram-positive and Gram-negative bacteria, and in fungi. All studied samples showed significant amounts of phenolic compounds, mainly phenolic acids and flavonoids. The species I. balsamina presented a greater variety of compounds, presenting nine nonanthocyanin compounds and twelve anthocyanin derivatives, in comparison with I. walleriana, which presented a lower variety of compounds, with four non-anthocyanin compounds and four anthocyanins. Both extracts demonstrated antiproliferative capacity for tumour cell-lines, without toxicity for nontumour cell lines, and anti-inflammatory capacity. The extracts also revealed remarkable antimicrobial and antioxidant potential. These results are in line with what was expected, with emphasis on I. balsamina as the extract with the most promising bioactive potential, a factor that may be directly related to the diversity of its compounds. In this way, I. balsamina and I. walleriana meet the expectations of the food market, due to their colouring capacity added to their functional properties, highlighting their notorious antioxidant and antimicrobial activities. It is worth mentioning that the addition of these extracts in food formulations constitute a natural, healthy, and beneficial alternative for consumers.
- Study on the potential application of Impatiens balsamina l. flowers extract as a natural colouring ingredient in a pastry productPublication . Pires Junior, Eleomar de O.; Pereira, Eliana; Carocho, Márcio; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Garcia, Carolina C.; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, LillianFlowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.