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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.
- Caracterização do perfil fenólico por HPLC-DAD-ESI / MS de flores comestíveis das espécies I. balsamina e I. wallerianaPublication . Pires Junior, Eleomar de O.; Caleja, Cristina; Barros, LillianDevido à exigência dos consumidores, a indústria alimentar tem procurado matrizes mais naturais para obtenção de ingredientes (Pires et., 2019). Com isso, as flores comestíveis têm despertado interesse por apresentarem agentes bioativos na sua composição (Fernandes et al., 2017). O género Impatiens é popularmente conhecido por suas flores de coloração atrativa, e possuem nos seus órgãos vegetais compostos capazes de proporcionar benefícios à saúde humana (Szewczyk., 2018).
- Caracterização química e bioativa de diferentes flores do género Impatiens e estudo do seu potencial uso na indústria alimentarPublication . Pires Junior, Eleomar de O.; Barros, Lillian; Caleja, Cristina; Garcia, Carolina CastilhoAs Plantas Alimentares Não Convencionas (PANCs) são plantas consideradas potencialmente adequadas para consumo humano, que geralmente crescem espontaneamente no ambiente sem condições prévias de cultivo e/ou tratamento. Apesar de muitas dessas plantas estarem disponíveis em abundância na natureza, são ainda pouco conhecidas pela população que as classifica como “ervas daninhas”. Dentro do universo das PANCs, as flores comestíveis destacam-se como uma fonte de nutrição utilizadas desde a antiguidade, normalmente classificadas como excelentes fontes de substâncias benéficas para a saúde humana. As flores do género Impatiens são muito utilizadas para fins ornamentais em projetos de paisagismo, e apesar de serem comestíveis, o seu uso em aplicações alimentares ainda não é prática comum. As cores atrativas características destas flores tem vindo a despertar grande interesse por parte da indústria alimentar que procura fontes naturais de ingredientes corantes. A associação de efeitos adversos com o consumo excessivo de alguns aditivos artificiais tendem a afetar as escolhas dos consumidores que atualmente, exigem produtos mais saudáveis e mais naturais. Desta forma, são várias as matrizes vegetais que tem vindo a ser exploradas. Neste sentido, este trabalho visou a identificação botânica e a caracterização colorimétrica das pétalas de duas espécies de Impatiens, I. balsamina e I. walleriana, nas variedades rosa e laranja de ambas. De um modo mais aprofundado, os compostos fenólicos foram determinados por cromatografia líquida de alta eficiência acoplada a detetor de díodos e detetor de espetrometria de massa (HPLC-DAD-ESI/MS) e foram analisadas diferentes bioatividades (atividades antioxidante, antimicrobiana, anti-inflamatória e citotoxicidade). Todas as amostras estudadas apresentaram quantidades expressivas de compostos fenólicos, em especial ácidos fenólicos e flavonoides. A espécie I. balsamina apresentou uma maior variedade de compostos fenólicos, no entanto, ambas as variedades rosa foram as detentoras da maior quantidade de compostos tanto antociânicos como não antociânicos. Esse resultado vai de encontro aos obtidos nas bioatividades, nos quais I. balsamina rosa se destacou como o extrato com potencial bioativo mais promissor. Ambas as variedades de I. balsamina foram caracterizadas química e nutricionalmente seguindo metodologias oficiais de análise AOAC. As flores apresentaram elevado teor em água (90%) e baixas quantidades de macronutrientes e cinzas. A variedade laranja apresentou teores mais elevados de gordura (0,12 ± 0,01 g/100 g pf) e proteínas (0,33 ± 0,01 g/100 g pf), enquanto a variedade rosa apresentou valores mais elevados de hidratos de carbono (4,76 ± 0,02 g/100 g pf) e valor energético (21,145 ± 0,003 kcal/100 g pf). Relativamente ao perfil em ácidos gordos, a variedade laranja apresentou teor mais elevado em ácidos gordos saturados (44,9 ± 0,5 %) enquanto que a variedade rosa apresentou predominância dos polinsaturados (52,7 ± 0,5 %), nos quais os ácidos esteárico (C18:0), linoleico (C18:2n6) e γ-linoleico (C18:3n6) foram os maioritários. Por sua vez, o ácido succínico surgiu como o ácido orgânico maioritário para ambas as variedades. Tendo em vista a possível aplicação industrial como ingrediente corante natural o extrato de pétalas rosa de Impatiens balsamina foi selecionado para incorporação em recheio de “bombocas”, comparando os resultados obtidos com “bombocas” tradicionais (recheio branco) e de recheio rosa (preparadas utilizando gelatina comercial de morango com corante E163). Notou-se que o extrato das flores de I. balsamina apresentou resultados notáveis, sendo capaz de proporcionar aumento razoável do teor proteico do produto final e realçar sua coloração. Apesar de a cor conferida pelo extrato ser um pouco mais clara que a apresentada pela gelatina de morango, esta parece sugerir um aspeto mais natural que, em adição com a atividade funcional conferida, atende às expetativas atuais dos consumidores, apresentando potencial de aplicação na indústria alimentar.
- 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.
- The compositional aspects of edible flowers as an emerging horticultural productPublication . Pires Junior, Eleomar de O.; Di Gioia, Francesco; Rouphael, Youssef; Ferreira, Isabel C.F.R.; Caleja, Cristina; Barros, Lillian; Petropoulos, Spyridon Α.Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.
- 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.
- Edible flowers as an emerging horticultural product: a review on sensorial properties, mineral and aroma profilePublication . Pires Junior, Eleomar de O.; Di Gioia, Francesco; Rouphael, Youssef; García-Caparrós, Pedro; Tzortzakis, Nikolaos; Ferreira, Isabel C.F.R.; Barros, Lillian; Petropoulos, Spyridon Α.; Caleja, CristinaBackground: The current consumer needs for functional and healthy foods, as well as for diversified diets that include a variety of food sources have created a market niche for novel horticultural products such as edible flowers and related food formulations. Scope and approach: Considering the increasing interest on this crop production sector during the last few years, this review aims to compile the most relevant data regarding the production and marketing aspects of edible flowers, focusing on pre-and postharvest parameters that should be taken into account to facilitate their suc-cessful marketing. Moreover, this review presents the most important flower species that have been traditionally used or suggested for edible uses, while the sensorial attributes and the mineral profile of edible flowers are also presented. A special section is dedicated to the aroma components and the essential oils of several flower species focusing on those reports which refer to species with edible uses, while the bioactivities of these compounds are also cited. Finally, future remarks regarding the next steps that are required for the establishment of this new food segment in the market and the consumer awareness for related products are discussed. Key findings and conclusions: Edible flowers is a promising and challenging horticultural crop which could provide alternative solutions to farmers under the ongoing climate changing, having also in mind the sustainable use of natural resources, the diversification of agroecosystems and the preservation of biodiversity. Moreover, food industry could benefit by covering market demands for functional and healthy foods through the development of novel floral-based foods and food formulations, thus allowing the valorization of species that are unexplored or underexplored so far.
- Hydroethanolic extract of Ocimum basilicum 'cinnamon' as a natural preservative for the food industryPublication . Pires Junior, Eleomar de O.; Pereira, Eliana; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Kostić, Marina; Soković, Marina; Ferreira, Isabel C.F.R.; Prieto Lage, Miguel A.; Caleja, Cristina; Barros, LillianOcimum basilicum 'Cinnamon' is an aromatic and medicinal herb belonging to the Lamiaceae family [1]. Cinnamon basil, as it is popularly known, has aroused the interest of the scientific community for presenting significant concentrations of phenolic compounds [2]. Due to the increasing concern that consumers have towards artificial additives, an intensification in the demand for safer and natural preservatives has been observed [3]. In this sense, the present work aimed to identify the phenolic profile of O. basilicum 'Cinnamon' hydroethanolic extract (80:20, v/v) (EOBC) and to study its bioactive properties. The phenolic composition of the extract was evaluated by a chromatographic method: HPLC-DAD-ESI/MS. Seven distinct compounds were identified, including three phenolic acids (hydroxycinnamic acids) and four flavonoids that corresponded to quercetin derivatives. Regarding the bioactive properties, the antioxidant activity was tested by three in vitro assays: oxidative hemolysis inhibition (OxHLIA), reducing power, and free radical scavenging capacity (DPPH); the cytotoxicity was assessed in human tumor cells (MCF-7, breast carcinoma; NCI-H460, lung cancer; and AGS, gastric carcinoma) and in non-tumor cells (PLP2 and Vero) by the sulforhodamine B method; the antimicrobial activity was evaluated against a panel of twelve food pathogens by the microdilution method, where the maximum bactericidal (MBC) and fungicidal (MFC) concentration values were determined. The results showed a great antioxidant activity, with EC50 values of 0.054 ± 0.002 mg/mL (DPPH), 0.079 ± 0.001 mg/mL (reducing power), and 21.4±0.6 μg/mL (OxHLIA). A remarkable activity against AGS carcinoma (GI50 = 48 ± 3 μg /mL) was also observed. The absence of toxicity of the extract was confirmed up to the maximum concentration studied (>400 μg/mL). In biological terms, EOBC extract showed antimicrobial performance in the ranges of 2-4 mg/mL (CMB) and 1-2 mg/mL (CMF) against all tested strains. In conclusion, it can be observed that O. basilicum 'Cinnamon' represents a valuable natural antioxidant and can also be considered a functional ingredient to be introduced into products of the bakery and pastry sector.