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Table 4. Nutritional, chemical, and antioxidant activity profile of the formulations Control (BC), Strawberry (BS) and Impatiens (BI) in relation to shelf life (0, 3, and 7 days). TO—O days; T3—3 days; T7—7 days; Palmitic acid (C16:0); Stearic acid (C18:0); Oleic acid (C18:1); Linoleic acid (C18:2); SEFA—Saturated fatty acids, MUFA—Monounsaturated fatty acids; PUFA—Polyunsaturated fatty acids; w.a. —without antioxidant activity.

Table 4 Nutritional, chemical, and antioxidant activity profile of the formulations Control (BC), Strawberry (BS) and Impatiens (BI) in relation to shelf life (0, 3, and 7 days). TO—O days; T3—3 days; T7—7 days; Palmitic acid (C16:0); Stearic acid (C18:0); Oleic acid (C18:1); Linoleic acid (C18:2); SEFA—Saturated fatty acids, MUFA—Monounsaturated fatty acids; PUFA—Polyunsaturated fatty acids; w.a. —without antioxidant activity.

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L* luminosity; a* chromatic axis from green (-) to red (+); b* chromatic axis from blue (-) to yellow (+); fw— fresh weight, dw—dry weight; SFA—Saturated fatty acids; MUFA—Monounsaturated fatty acids; PUFA— Polyunsaturated fatty acids. Standard calibration curves: oxalic acid (y = 1E + 07x + 231.891, R= 0.9999); quinic acid (y = 671.557x + 14.583, R? = 0.9998); malic acid (y = 950.041x + 6255.6, R* = 0.9999); succinic acid (y = 640.365x — 17.602, R? = 0.9995) and ascorbic acid (y = 4E + 07x + 1E + 06, R* = 0.9909). Table 1. Colour parameters (CIE L* a* b*), nutritional and chemical composition, fatty acids percentage (%) and quantity of organic acids (g/100 g fw) of the petals of Impatiens balsamina L. (orange_BO and pink_BP) (mean + SD).
L* luminosity; a* chromatic axis from green (-) to red (+); b* chromatic axis from blue (-) to yellow (+); fw— fresh weight, dw—dry weight; SFA—Saturated fatty acids; MUFA—Monounsaturated fatty acids; PUFA— Polyunsaturated fatty acids. Standard calibration curves: oxalic acid (y = 1E + 07x + 231.891, R= 0.9999); quinic acid (y = 671.557x + 14.583, R? = 0.9998); malic acid (y = 950.041x + 6255.6, R* = 0.9999); succinic acid (y = 640.365x — 17.602, R? = 0.9995) and ascorbic acid (y = 4E + 07x + 1E + 06, R* = 0.9909). Table 1. Colour parameters (CIE L* a* b*), nutritional and chemical composition, fatty acids percentage (%) and quantity of organic acids (g/100 g fw) of the petals of Impatiens balsamina L. (orange_BO and pink_BP) (mean + SD).
Rt—tetention time; TPA—Total Phenolic Acids; Tflav—Total Flavonoids; TNAC—Total non-anthocyanin compounds; TAC—Total Antho- cyanin Compounds. n.d. —not detected (below detection limit) TPC—total phenolic compounds. Standard calibration curves: p-coumaric acid (y = 301.950x + 6966.7, R? = 1, LOD = 0.68 ng/mL and LOQ = 1.61 ug/mL, peaks 1 and 2); apigenin-7-O-glucoside (y = 10.683x — 45.794, R? = 0.996, LOD = 0.10 ug/mL; LOQ = 0.53 wg /mL, peak 3); quercetin-3-O-glucoside (y = 34.843x — 160.173, R2 =0.9998, LOD = 0.21 ug/mL,; LOQ = 0.71 wg /mL, peaks 4, 5, 6, 7, 8, and 9); pelargonidin-3-O-glucoside (y = 268.748x — 71.423; R? = 0.9986, LOD = 0.24 ug/mL and LOQ = 0.76 ng/mL, peaks 10 to 23). * t-student test p-value < 0.001. Table 2. Retention time (Rt), wavelengths of maximum absorption in the UV-Vis region (Amax), tentative identification and quantification of phenolic compounds in Impatiens balsamina L. (orange_BO and pink_BP) hydroethanolic extract (mean -+ SD).
Rt—tetention time; TPA—Total Phenolic Acids; Tflav—Total Flavonoids; TNAC—Total non-anthocyanin compounds; TAC—Total Antho- cyanin Compounds. n.d. —not detected (below detection limit) TPC—total phenolic compounds. Standard calibration curves: p-coumaric acid (y = 301.950x + 6966.7, R? = 1, LOD = 0.68 ng/mL and LOQ = 1.61 ug/mL, peaks 1 and 2); apigenin-7-O-glucoside (y = 10.683x — 45.794, R? = 0.996, LOD = 0.10 ug/mL; LOQ = 0.53 wg /mL, peak 3); quercetin-3-O-glucoside (y = 34.843x — 160.173, R2 =0.9998, LOD = 0.21 ug/mL,; LOQ = 0.71 wg /mL, peaks 4, 5, 6, 7, 8, and 9); pelargonidin-3-O-glucoside (y = 268.748x — 71.423; R? = 0.9986, LOD = 0.24 ug/mL and LOQ = 0.76 ng/mL, peaks 10 to 23). * t-student test p-value < 0.001. Table 2. Retention time (Rt), wavelengths of maximum absorption in the UV-Vis region (Amax), tentative identification and quantification of phenolic compounds in Impatiens balsamina L. (orange_BO and pink_BP) hydroethanolic extract (mean -+ SD).
Table 3. Cytotoxic, hepatotoxic, anti-inflammatory, antioxidant, antibacterial (MIC and MBC mg/mL) and antifungal (MIC and MFC mg/mL) activity of the hydroethanolic extracts of Impatiens balsamina L. (orange_BO and pink_BP) samples (mean + SD).
Table 3. Cytotoxic, hepatotoxic, anti-inflammatory, antioxidant, antibacterial (MIC and MBC mg/mL) and antifungal (MIC and MFC mg/mL) activity of the hydroethanolic extracts of Impatiens balsamina L. (orange_BO and pink_BP) samples (mean + SD).
Figure 1. Formulations of “bombocas” made and final colouration of the filing obtained by the coordinates L* a* b* (created by the author). both factors, namely the co general tendencies were ex carbohydrates (Figure 2a,b) orant and storage time, influenced the outcome. Still, some tracted from the estimated marginal means for proteins and . The samples incorporated with Impatiens showed a higher quantity of proteins, which did not vary much over the seven days, while the control sample showed a lower va extract, beyond providing ue which decreased over time, revealing that the Impatiens proteins, also shows the potential of preserving them over storage time. In terms of the carbohydrates, the EMM plots reveal that once again, the control sample showed the least and generally reduced their quantity over the storage time, while the samples incorporated with Impatiens and strawberry showed a higher quantity. While the Impatiens-incorporated sample did reduce quantity over time, the strawberry incorporated sample maintained it. To date, there are few literature data reporting the nutritional profile of marshmallows. However, Periche, Heredia, Escriche, Andrés and Castello [56] studied the substitution of isomaltulose in marshmallows and stated that the recommended moisture range for this class of products tends to vary between 15-22 g of water/100 g. In turn, Yudhistira, Affandi and Nusantari [57] observed the effects of adding spinach (Amaranthus tricolor L.) and tomato (Solanum lycopersicum) on the physical, chemical and sensory properties of marshmallows, reporting moisture values between 11.71% and 17.56% and ash values between 0.22% and 0.44%. Thus, in this work, the moisture of the marshmallows was higher than the values pointed out by the cited literature. However, a certain similarity regarding the ash content was confirmed.
Figure 1. Formulations of “bombocas” made and final colouration of the filing obtained by the coordinates L* a* b* (created by the author). both factors, namely the co general tendencies were ex carbohydrates (Figure 2a,b) orant and storage time, influenced the outcome. Still, some tracted from the estimated marginal means for proteins and . The samples incorporated with Impatiens showed a higher quantity of proteins, which did not vary much over the seven days, while the control sample showed a lower va extract, beyond providing ue which decreased over time, revealing that the Impatiens proteins, also shows the potential of preserving them over storage time. In terms of the carbohydrates, the EMM plots reveal that once again, the control sample showed the least and generally reduced their quantity over the storage time, while the samples incorporated with Impatiens and strawberry showed a higher quantity. While the Impatiens-incorporated sample did reduce quantity over time, the strawberry incorporated sample maintained it. To date, there are few literature data reporting the nutritional profile of marshmallows. However, Periche, Heredia, Escriche, Andrés and Castello [56] studied the substitution of isomaltulose in marshmallows and stated that the recommended moisture range for this class of products tends to vary between 15-22 g of water/100 g. In turn, Yudhistira, Affandi and Nusantari [57] observed the effects of adding spinach (Amaranthus tricolor L.) and tomato (Solanum lycopersicum) on the physical, chemical and sensory properties of marshmallows, reporting moisture values between 11.71% and 17.56% and ash values between 0.22% and 0.44%. Thus, in this work, the moisture of the marshmallows was higher than the values pointed out by the cited literature. However, a certain similarity regarding the ash content was confirmed.
Figure 2. Estimated Marginal Means plots for (a) proteins, (b) carbohydrates; (c) fructose; (d) L*; (e) a*, and (f) b*.
Figure 2. Estimated Marginal Means plots for (a) proteins, (b) carbohydrates; (c) fructose; (d) L*; (e) a*, and (f) b*.
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