CHEMICAL AND BIOACTIVE CHARACTERIZATION OF IMPATIENS BALSAMINA L. PINK FLOWERS AND THEIR APPLICATION IN A PORTUGUESE PASTRY PRODUCT
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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.
