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Article

Chemical Composition and Bioactive Characterisation of Impatiens walleriana

1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Departamento Acadêmico de Alimentos (DAALM), Câmpus Medianeira, Universidade Tecnológica Federal do Paraná (UTFPR), CEP, Medianeira, PR 85884-000, Brazil
3
Institute for Biological Research “Siniša Stanković”-National Institute of Republic of Serbia, University of Belgrade, 11000 Belgrade, Serbia
4
Câmpus de Três Lagoas, Universidade Federal do Mato Grosso do Sul (UFMS), Três Lagoas, MS 79613-000, Brazil
*
Author to whom correspondence should be addressed.
Academic Editor: Lucia Panzella
Molecules 2021, 26(5), 1347; https://doi.org/10.3390/molecules26051347
Received: 6 February 2021 / Revised: 25 February 2021 / Accepted: 26 February 2021 / Published: 3 March 2021
(This article belongs to the Special Issue Natural Additives in Food III)
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. View Full-Text
Keywords: balsaminaceae; bioactivities; food industry; phenolic compounds; promising resource balsaminaceae; bioactivities; food industry; phenolic compounds; promising resource
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MDPI and ACS Style

Pires, E.d.O., Jr.; Pereira, E.; Pereira, C.; Dias, M.I.; Calhelha, R.C.; Ćirić, A.; Soković, M.; Hassemer, G.; Garcia, C.C.; Caleja, C.; Barros, L.; Ferreira, I.C.F.R. Chemical Composition and Bioactive Characterisation of Impatiens walleriana. Molecules 2021, 26, 1347. https://doi.org/10.3390/molecules26051347

AMA Style

Pires EdO Jr., Pereira E, Pereira C, Dias MI, Calhelha RC, Ćirić A, Soković M, Hassemer G, Garcia CC, Caleja C, Barros L, Ferreira ICFR. Chemical Composition and Bioactive Characterisation of Impatiens walleriana. Molecules. 2021; 26(5):1347. https://doi.org/10.3390/molecules26051347

Chicago/Turabian Style

Pires, Eleomar d.O., Jr., Eliana Pereira, Carla Pereira, Maria I. Dias, Ricardo C. Calhelha, Ana Ćirić, Marina Soković, Gustavo Hassemer, Carolina C. Garcia, Cristina Caleja, Lillian Barros, and Isabel C.F.R. Ferreira. 2021. "Chemical Composition and Bioactive Characterisation of Impatiens walleriana" Molecules 26, no. 5: 1347. https://doi.org/10.3390/molecules26051347

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