Chemical Composition and Bioactive Characterisation of
| Autor: | Ana Ćirić, Cristina Caleja, Carla Pereira, Carolina Castilho Garcia, Marina Soković, Maria Inês Dias, Gustavo Hassemer, Eliana Pereira, Ricardo C. Calhelha, Isabel C.F.R. Ferreira, Lillian Barros, Eleomar de O. Pires |
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| Rok vydání: | 2021 |
| Předmět: |
food industry
Food industry bioactivities 030309 nutrition & dietetics promising resource Anti-Inflammatory Agents Pharmaceutical Science phenolic compounds Orange (colour) Antioxidants Analytical Chemistry Anthocyanins Anti-Infective Agents Drug Discovery Hydroxybenzoates Tumor Cells Cultured Food science Chemical composition 0303 health sciences Promising resource biology Chemistry food and beverages 04 agricultural and veterinary sciences Antimicrobial 040401 food science Impatiens walleriana Chemistry (miscellaneous) Molecular Medicine Antineoplastic Agents Flowers Bioactivities Article lcsh:QD241-441 03 medical and health sciences 0404 agricultural biotechnology lcsh:Organic chemistry Physical and Theoretical Chemistry Balsaminaceae Cell Proliferation Flavonoids balsaminaceae business.industry Plant Extracts Organic Chemistry biology.organism_classification Phenolic compounds business Impatiens |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Molecules Molecules, Vol 26, Iss 1347, p 1347 (2021) Volume 26 Issue 5 |
| ISSN: | 1420-3049 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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