Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product

Bibliographic Details
Main Author: Pires Junior, Eleomar de O.
Publication Date: 2021
Other Authors: Caleja, Cristina, Pinela, José, Dias, Maria Inês, Calhelha, Ricardo C., Garcia, Carolina C., Ćirić, Ana, Soković, Marina, Ferreira, Isabel C.F.R., Barros, Lillian
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10198/24996
Summary: The 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.
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spelling Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry productImpatiensBioactivitiesNatural ingredientsThe 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.The 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 and individual scientific employment program-contract for L. Barros, R. Calhelha, M.I. Dias and J. Pinela’s (CEECIND/01011/2018) contracts, respectively; research contract of C. Caleja (Project AllNatt, POCI- 01-0145-FEDER- 030463); and to FEDER-Interreg España-Portugal program for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P, BIOMA (POCI_01_0247_FEDER_046112) and Green Health (Norte- 01-0145-FEDER-000042. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).Biblioteca Digital do IPBPires Junior, Eleomar de O.Caleja, CristinaPinela, JoséDias, Maria InêsCalhelha, Ricardo C.Garcia, Carolina C.Ćirić, AnaSoković, MarinaFerreira, Isabel C.F.R.Barros, Lillian2022-02-01T16:56:05Z20212021-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10198/24996engPires Junior, Eleomar O.; Caleja, Cristina; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Garcia, Carolina C.; Cirić, Ana; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product. In Natural Products Application: Health, Cosmetic and Food. Bragança: Instituto Politécnico.info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-25T12:15:24Zoai:bibliotecadigital.ipb.pt:10198/24996Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T11:42:56.201861Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
title Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
spellingShingle Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
Pires Junior, Eleomar de O.
Impatiens
Bioactivities
Natural ingredients
title_short Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
title_full Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
title_fullStr Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
title_full_unstemmed Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
title_sort Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product
author Pires Junior, Eleomar de O.
author_facet 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, Lillian
author_role author
author2 Caleja, Cristina
Pinela, José
Dias, Maria Inês
Calhelha, Ricardo C.
Garcia, Carolina C.
Ćirić, Ana
Soković, Marina
Ferreira, Isabel C.F.R.
Barros, Lillian
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv 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, Lillian
dc.subject.por.fl_str_mv Impatiens
Bioactivities
Natural ingredients
topic Impatiens
Bioactivities
Natural ingredients
description The 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2022-02-01T16:56:05Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/24996
url http://hdl.handle.net/10198/24996
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pires Junior, Eleomar O.; Caleja, Cristina; Pinela, José; Dias, Maria Inês; Calhelha, Ricardo C.; Garcia, Carolina C.; Cirić, Ana; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Chemical and bioactive characterization of Impatiens balsamina L. pink flowers and their application in a Portuguese pastry product. In Natural Products Application: Health, Cosmetic and Food. Bragança: Instituto Politécnico.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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