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Bioactive profile of the extract of the petals of Impatiens walleriana as a natural food coloring alternative

2021Documento de conferência Acesso aberto
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dc.contributor.authorPires Junior, Eleomar de O.
dc.contributor.authorPereira, Eliana
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorGarcia, Carolina C.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-02-02T11:28:32Z
dc.date.available2022-02-02T11:28:32Z
dc.date.issued2021
dc.description.abstractIn 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, R. Calhelha, M.I. Dias and C. Pereira‘s contracts; for the research contract of C. Caleja (Project HealthyPETFOOD, POCI-01-0247-FEDER-047073); and to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; and to FEDER through the Regional Operational Program North 2020, under the Project GreenHealth (Norte-01-0145-FEDER-000042). This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-9/2021-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires 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, Lillian (2021). Bioactive profile of the extract of the petals of Impatiens walleriana as a natural food coloring alternative. In 5th International Symposium on Phytochemicals in Medicine and Food. Nanchang, Chinapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24998
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFlowerspt_PT
dc.subjectHuman dietpt_PT
dc.titleBioactive profile of the extract of the petals of Impatiens walleriana as a natural food coloring alternativept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceonline editionpt_PT
oaire.citation.title5th International Symposium on Phytochemicals in Medicine and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
person.familyNamePereira
person.familyNameDias
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameCaleja
person.familyNameBarros
person.givenNameEliana
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameCristina
person.givenNameLillian
person.identifier1415151
person.identifier144781
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person.identifier.orcid0000-0002-9050-5189
person.identifier.ridQ-8017-2018
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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