## 4 Discussion
### Calendula Petals Characterization  
Regarding proximate analysis (Table 1), carbohydrates were the most predominant macronutrient presented in calendula petals (81.02%), followed by fat (6.09%), ash (5.77%), and crude protein (4.64%), respectively. Our results contradict the data provided by [PERSON] et al. [40], who reported lower amounts of total fat (5.6%) and crude protein (2.4%) in calendula petals. According to [PERSON] et al. [41] the lipid fraction of calendula petals presents high contents of linoleic acid (37%), palmitic acid (22%), and linoleic acid (20%). [PERSON] et al. [42] reported reduced crude protein content (0.673%) in calendula harvested in the Czech Republic. Despite the observed differences, which may be due to several factors such as plant variety, growing conditions, soil, and climatic conditions, calendula can be considered a functional ingredient to enrich pasta. Thus, according to [PERSON] et al. [23], fifteen amino acids have already been identified in calendula, including alanine, arginine, aspartic acid, asparagine, valine, histidine, glutamic acid, leucine, lysine, proline, serine, tyrosine, threonine, methionine, and phenylalanine. Edible flowers may be used as an alternative protein supply, addressing current concerns about environmental stability, food accessibility, and food safety, while also meeting rising consumer demand and combatting protein-energy malnutrition. In this sense, some studies emphasize the protein content of other edible flowers. Slightly higher protein values were described in _Hibiscus sabdariffa_ (5.5%) [43] and _Heli chrysum italicum_ (5.44%) [44], but lower values were reported in _Rosa damascena_ Mill (0.5%) [45], _Viola vittrockkiana_ (2.11%), and _Antirathinum majus_ (1.87%) [46]. Figure 1: Acceptability estimation of the enriched pasta based on the tasters’ gender and age. The use of edible flowers as food and/or ingredients has nutritional benefits, including micronutrient supplementation. In fact, minerals perform multiple metabolic functions, such as bone formation, hormone synthesis, and the transmission of nerve impulses [47]. Thus, consumers are increasingly interested in food products rich in micronutrients, driving the edible flower market [42]. The ash content reflects the whole mineral content, and our results are in accordance with those described by [PERSON] et al. [41], who reported similar values of ash in several edible flower petals, including _Rosa canina_, _Centaurea cyanus_, and _Dahlia mignon_. _C. officinalis_ can be characterized as a value-added ingredient in an assortment of foods due to its nutritional composition and acknowledged biological properties. Despite its nutritional benefits, pasta contains a limited level of bioactive compounds. Therefore, the content of bioactive compounds and the antioxidant activity of the calendula petals were analyzed, with the intent of measuring the enrichment of the pasta with its integration. The total phenolic, flavonoid, anthocyanin, and carotenoid contents of calendula petals were first calculated, as well as the antioxidant activity (Table 2). Furthermore, the bioactive compounds present in flowers have become relevant for improving the chemical and organoleptic profiles of enriched pasta. Regarding bioactive compounds, calendula petals contained higher contents of total phenolics (8.36 mg/g), followed by flavonoids (5.17 mg/g), anthocyanins (0.49 mg/g), and carotenoids (0.081 mg/g). Lower total phenolic contents were reported by [PERSON] et al. [48], through methanol (MeOH) and ethyl acetate (EtOAc) extracts (0.57 mg/100 g and 1.25 mg/100 g, respectively). Lower total phenolic contents have also been described in hydromethanolic [49] and hydroalcoholic calendula extracts [50]. As already mentioned, these differences can be due to a range of causes, including plant varieties, as well as the application of hydrophobic solvents, like methanol, hexane, and acetone. Calendula is recognized for its high carotenoid content; however, our results showed significantly higher anthocyanin content.