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

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...

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Detalhes bibliográficos
Autor principal: Pires Junior, Eleomar de O. (author)
Outros Autores: Caleja, Cristina (author), Pinela, José (author), Dias, Maria Inês (author), Calhelha, Ricardo C. (author), Garcia, Carolina C. (author), Ćirić, Ana (author), Soković, Marina (author), Ferreira, Isabel C.F.R. (author), Barros, Lillian (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2022
Assuntos:
Impatiens
Bioactivities
Natural ingredients
Texto completo:http://hdl.handle.net/10198/24996
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24996
Descrição
Resumo: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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