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- Análise SWOT do curso de enfermagemPublication . Afonso, Andreia; Pires, Cátia; Vaz, Telma; Anes, EugéniaSWOT é um importante instrumento ligado à gestão, que significa Strengths, Weaknesses, Opportunities e Threats, ou análise FOFA em Português, significando Pontos fortes, Oportunidades, Pontos Fracos e Ameaças. É utilizado para o planeamento estratégico e consiste em recolher dados importantes que caracterizam o ambiente interno (Pontos Fortes e Pontos Fracos) e o ambiente externo (Oportunidades e Ameaças). A análise SWOT permite efetuar análises internas e externas e preparar opções estratégicas, pois permite observar os riscos a ter em conta, os problemas a resolver e a prioridade dos mesmos. Foi objetivo deste trabalho utilizar este tipo de instrumento de gestão – Análise SWOT – efetuando uma análise à Licenciatura em Enfermagem, através da perceção de alunos de Enfermagem da Escola Superior de Saúde do Instituto Politécnico de Bragança. É um estudo descritivo e transversal de carater qualitativo. Foi aplicado um questionário, constituído por duas partes, com questões de caraterização e com a Matriz SWOT. Foram explicados os objetivos e a caraterização do estudo, assim como a pertinência e importância da participação de cada um. Foi solicitado consentimento. A colheita de dados decorreu em duas turmas do Curso de Enfermagem em maio de 2013. A amostra é constituída por 58 alunos do Curso de Enfermagem da Escola Superior de Saúde de Bragança. Em termos de resultados salientam-se como Pontos Fortes a excelente preparação, ótima reputação da formação da escola, relações humanas e a ajuda; nos Pontos Fracos é salientada a existência de poucas aulas práticas em laboratório (escola), a baixa remuneração, risco de erro, horários, a falta de reconhecimento social e o cansaço e stress resultante do trabalho; em termos de Oportunidades a grande maioria salienta o grande potencial de empregabilidade no estrangeiro e; a Ameaça referida pela quase totalidade dos participantes é a falta de emprego a nível nacional. A análise SWOT é um instrumento valioso para o desenvolvimento de uma estratégia empresarial, que pode ser muito útil no que toca a perceber a viabilidade de uma organização ou apenas de um projeto. Facilitando a sua análise, a criação de alternativas de combate aos Pontos Fracos e às Ameaças. Como aspetos negativos a combater são a falta de reconhecimento, baixos salários, horários e a falta de emprego.
- Análise SWOT do curso de enfermagem: perspetiva dos alunosPublication . Afonso, Andreia; Pires, Cátia; Vaz, Telma; Anes, EugéniaSWOT é um importante instrumento ligado à gestão, que significa Strengths, Weaknesses, Opportunities e Threats, ou análise FOFA em Português, significando Pontos fortes, Oportunidades, Pontos Fracos e Ameaças. É utilizado para o planeamento estratégico e consiste em recolher dados importantes que caracterizam o ambiente interno (Pontos Fortes e Pontos Fracos) e o ambiente externo (Oportunidades e Ameaças). A análise SWOT permite efetuar análises internas e externas e preparar opções estratégicas, pois permite observar os riscos a ter em conta, os problemas a resolver e a prioridade dos mesmos. Foi objetivo deste trabalho utilizar este tipo de instrumento de gestão – Análise SWOT – efetuando uma análise à Licenciatura em Enfermagem, através da perceção de alunos de Enfermagem da Escola Superior de Saúde do Instituto Politécnico de Bragança. É um estudo descritivo e transversal de carater qualitativo. Foi aplicado um questionário, constituído por duas partes, com questões de caraterização e com a Matriz SWOT. Foram explicados os objetivos e a caraterização do estudo, assim como a pertinência e importância da participação de cada um. Foi solicitado consentimento. A colheita de dados decorreu em duas turmas do Curso de Enfermagem em maio de 2013. A amostra é constituída por 58 alunos do Curso de Enfermagem da Escola Superior de Saúde de Bragança. Em termos de resultados salientam-se como Pontos Fortes a excelente preparação, ótima reputação da formação da escola, relações humanas e a ajuda; nos Pontos Fracos é salientada a existência de poucas aulas práticas em laboratório (escola), a baixa remuneração, risco de erro, horários, a falta de reconhecimento social e o cansaço e stress resultante do trabalho; em termos de Oportunidades a grande maioria salienta o grande potencial de empregabilidade no estrangeiro e; a Ameaça referida pela quase totalidade dos participantes é a falta de emprego a nível nacional. A análise SWOT é um instrumento valioso para o desenvolvimento de uma estratégia empresarial, que pode ser muito útil no que toca a perceber a viabilidade de uma organização ou apenas de um projeto. Facilitando a sua análise, a criação de alternativas de combate aos Pontos Fracos e às Ameaças. Como aspetos negativos a combater são a falta de reconhecimento, baixos salários, horários e a falta de emprego.
- Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredientsPublication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.The potential of R. officinalis L. (RO) extracts as a source of aromas was accessed by hydrodistillation (HD) and supercritical fluid extraction using carbon dioxide (SFE-CO2), followed by a series of analysis: quantification by GC-MS, sensory perception and description, and cytotoxicity against Vero cells. The extracts shown abundancy of α-pinene, eucalyptol, S-verbenone and camphor, contributing for the green, fresh, citric, and woody as main sensory notes. The odour threshold (ODT) value (less than 3.0 × 10- 3 μg⋅mL- 1) and the cytotoxic potential (ca. 220 μg∙mL- 1) defined the concentration range for food application. The most promising extract was added to bread doughs and the final volatile profile was characterised by GC-MS through HS-SPME over time. Among the 34 compounds found, furfural showed an evident contribution in the bread crust aroma, which persisted over four hours of storage, contributing to a pleasant bread fragrance according to the evaluators. This study aims to represent a stepping stone for the use of natural aromas as ingredients for the development of innovative food products.
- Chemical characterization of Cistus ladanifer L. phenolic extract and its antifungal activity against Botrytis cinerea.Publication . Marx, Ítala; Ardohain, Elizandra; Rodrigues, Paula; Afonso, Andreia; Pires, Tânia C.S.P.; Dias, Maria Inês; Barros, Lillian; Heleno, Sandrina A.Botrytis bunch rot, caused by Botrytis cinerea, is an important disease of grapevines in temperate climates worldwide. It can cause extensive economic losses through grape desiccation, rot, and biochemical changes that reduce wine quality. Therefore, it is crucial to identify new compounds, especially natural ones, that are active against B. cinerea. Biofungi cides from plant origin have been recommended to reduce viticulture’s dependence upon synthetic fungicides for the last decades [1]. Cistus (Cistus ladanifer L.) is a perennial shrub from the Cistaceae family that can be found in abundance in the Mediterranean's marginal fields [2]. Moreover, cistus phenolic extract has been described as a potential antifungal agent, due to its interesting phenolic composition, including ellagitannins and flavonoids [3]. In this sense, the present study evaluated the antifungal potential of a phenolic extract of C. ladanifer from Northeastern Portugal, against B. cinerea. Dry leaves from cistus were extracted by maceration using ethanol: water (80:20 v/v) as solvent. The phenolic extracts were characterized by HPLC-DAD/ESI-MS and evaluated for their capacity to inhibit B. cinerea using the microdilution method. Ellagic acid derivatives (24.3 mg/g extract; 83.8%), flavonoids (3.93 mg/g extract; 13.6%), such as flavonols and flavones; phenolic acids, and derivatives (0.76 mg/g extract; 2.6%), were found in the sample (Figure 1). The most abundant group was ellagic acid derivatives in which punicalagin and punicalagin gallate, were found in the highest amounts (13.3±0.9 and 11±2 mg/g extract, respectively), being these results in line with previous studies [3]. The extract revealed an interesting capacity to inhibit the growth of B. cinerea at a concentration of 10 mg/mL, which could be related with the high composition in ellagitannins. Considering the bioactivity of cistus phenolic extract, this natural product could be applied as an alternative to synthetic fungicides used in the prevention and treatment of fungal infections in grapevine, minimizing the environmental and health impacts caused by these chemical agents.
- Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients”Publication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Ferreira, Patrícia; Calhelha, Ricardo C.; Afonso, Andreia; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.The authors regret the inconvenience caused but found an error in the text of section 2.5.3 - “Sensory evaluation of the aroma of bread” of the article. It should read “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 μL/100 g of bread.” instead of “Four concentrations of R. officinalis extract were used: 0.0, 0.5, 1.0 and 2.0 g/100 g of bread.” The authors would like to apologise for any inconvenience caused.
- Exploring the antimicrobial potential of Castanea sativa Mill. flowers and Eucalyptus globulus L. leaves against grape pathogensPublication . Marx, Ítala; Ardohain, Elizandra; Rodrigues, Paula; Afonso, Andreia; Oliveira, Izamara; Pires, Tânia C.S.P.; Carocho, Márcio; Barros, Lillian; Heleno, Sandrina A.The bioactive potential of chestnut (Castanea sativa Mill.) flowers and eucalyptus (Eucalyptus globulus L.) leaves, which are residual resources of the industry processing in northern and central Portugal, has been recognized [1,2]. Thus, the use of these by-products as sources of bioactive compounds would not only add value to plant materials but also contribute to environmental sustainability [1,3]. In this sense, the present study aimed to investigate the bioactive potential of chestnut flowers and eucalyptus leaves for the extraction of phenolic compounds with antimicrobial properties. The phenolic composition of cv. Longal C. sativa male flowers and E. globulus leaves was extracted and characterized using HPLC-DAD/ESI- MS. The antimicrobial potential of these extracts against food contaminants, including grape pathogens such as Botrytis cinerea, was evaluated using the microdilution method. Trigalloyl- HHDP-glucoside and digalloylglucose were identified as the major hydrolysable tannins in chestnut flowers and eucalyptus leaves, respectively. The phenolic distribution in plants extracts was 75% of hydrolysable tannins, and 25% of flavonoids for chestnut flowers, while for eucalyptus leaves, the phenolic profile was 74% of hydrolysable tannins, 15% of flavonoids, and in lower concentration, phenolic acids, corresponding to 11%. The extracts exhibited significant antimicrobial activity against the tested microorganisms and inhibited the growth of B. cinerea at a concentration of 10 mg/mL. Therefore, these by-products could serve as potential sources of antimicrobial compounds for use in the wine industry, providing a natural alternative to artificial antimicrobials and protecting grapes from B. cinerea infections. Finally, the use these extracts would not only add value to plant by-products but also contribute to environmental sustainability by reducing waste from the agro-industries.
- Mycorrhization and micropropation of chestnut (Castanea sativa Mill.) seedlings as tools to obtain high added-value phenolic compoundsPublication . Dias, Maria Inês; Pinela, José; Pereira, Carla; Ferreira, Patrícia; Oliveira, Maria de Fátima; Martins, Anabela; Afonso, Andreia; Barros, LillianMiChestnut3 is a project of the company DEIFIL whose main objective is to produce more resistant and productive hybrid chestnut (Castanea sativa Mill.) seedlings through micropropagation and mycorrhization techniques. In this work, in addition to the agronomic traits of the micropropagated mycorrhizal chestnut seedlings, it was also important to evaluate the changes induced by mycorrhization in the phenolic profile of these plants. Phenolic compounds are plant secondary metabolites involved in plant-microbe interactions/symbiosis and act as signaling molecules in the establishment of arbuscular mycorrhizal symbioses, as well as in plant defense mechanisms [1]. According to the literature, considerable increases in phenolic compounds in host plants as a result of arbuscular mycorrhizal fungus inoculation have been reported during the progression of the infection [1]. Therefore, this work was carried out to study the impact of the type of fungal inoculum and the period of mycorrhization (before or after potting) on the qualitative and quantitative profile of phenolic compounds of the roots and leaves of the chestnut seedlings produced by DEIFIL. After collection and lyophilization of the plant material, hydroethanolic extracts were prepared and the phenolic compounds were characterized by HPLC-DAD-ESI/MS [2]. Ellagic acid derivatives and Oglycosylated flavonoids were the major phenolic compounds in both plant roots and leaves, which agreed with previous reports [2,3]. A statistical analysis showed that the type of inoculum and period of mycorrhization significantly (p<0.05) affected the phenolic profile of the chestnut hybrids. In general, the mycorrhizal seedlings with the fungi Amanita caesarea and Boletus edulis were those that presented the highest levels of phenolic compounds. Relationships between the levels of these signaling compounds and the agronomic performance of chestnut seedlings were also found. The results bring new perspectives into the future production of a hybrid chestnut tree resistant to ink disease in the main traditional Portuguese varieties
- Natural solutions for grape pathogen control: chemical analysis and bioactivity evaluation of plant extractsPublication . Ardohain, Elizandra; Marx, Ítala; Rodrigues, Paula; Afonso, Andreia; Oliveira, Izamara; Pires, Tânia C.S.P.; Barros, Lillian; Heleno, Sandrina A.Peels from orange (Citrus sinensis L.) are often considered processing waste. Citrus peels contain bioactive compounds such as organic acids that have important biological properties [1]. In addition, fennel (Foeniculum vulgare Mill.) and sage (Salvia officinalis L.) are widely used herbs that have been used for medicinal purposes and human consumption for centuries. The leaves of these herbs contain polyphenols, which are antioxidant and antifungal compounds such as flavonoids [2,3]. To explore the potential of these plants as natural antifungals, this study aimed to analyze the phenolic compounds in extracts of fennel and sage leaves using HPLC-DAD/ESI-MS, after a maceration process. The study also evaluated the organic acids present in orange peels using HPLC-DAD. Finally, the antimicrobial potential of the plant extracts against food contaminants, including grapevine pathogens such as Botrytis cinerea, was tested using the microdilution method. This study found that the highest concentration of polyphenols in the leaves of sage and fennel were the flavonoids luteolin-7-O-glucuronide and quercetin-3-O-glucuronide, respectively. Sage leaves extract contained 69% of flavonoids and 31% of phenolic acids, while fennel leaves extract was richer in phenolic acids, corresponding to 61%, and the flavonoids were found in lower concentrations, corresponding to 39% of total phenolic composition. The concentration of organic acids in orange peels was 8±0.1g/100g dw, with citric acid being the main compound found, corresponding to 75%, while ascorbic acid corresponding to 18% of total organic acids determined. In this study, oxalic and quinic acids were also found in orange peels extract. All plant extracts demonstrated the ability to inhibit the growth of B. cinerea at a concentration of 10 mg/mL, indicating their potential as natural antifungals against this grapevine pathogen. Thus, these plant extracts have the potential to act as natural antimicrobials, showing promising results for disease control in grapevines. In this sense, the valorization of these plant extracts could generate significant economic benefits for the wine industry.
- Obtaining aromatic extracts from portuguese Thymus mastichina L. by hydrodistillation and supercritical fluid extraction with CO2 as potential flavouring additives for food applicationsPublication . Kessler, Júlia C.; Vieira, Vanessa; Martins, Isabel M.; Manrique, Yaidelin A.; Afonso, Andreia; Ferreira, Patrícia; Mandim, Filipa; Ferreira, Isabel C.F.R.; Barros, Lillian; Rodrigues, Alírio; Dias, Madalena M.Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives. For the first time, the resulting aroma of a selected culture of Thymus mastichina L. was studied as a potential food ingredient. In this context, dried (DR) and fresh (FR) samples were submitted to carbon dioxide (CO2) supercritical extraction (SFE) and hydrodistillation (HD) methods. The extracts were characterised according to their volatile composition by GC-MS, cytotoxicity against a non-tumour cell culture, and sensory attributes (odour threshold and olfactive descriptors). The most abundant aromas were quantified, and the analysis performed by GC-MS revealed an abundance of terpenoids such as thymol chemotype, followed by the precursors -terpinene and p-cymene. DR and FR extracts (EX) obtained from SFE-CO2 show the highest content of thymol, achieving 52.7% and 72.5% of the isolated volatile fraction. The DR essential oil (EO) contained the highest amount of terpenoids, but it was also the most cytotoxic extract. In contrast, SFE-CO2 products showed the lowest cytotoxic potential. Regarding FR-OE, it had the lowest extraction yield and composition in aroma volatiles. Additionally, all samples were described as having green, fresh and floral sensory notes, with no significant statistical differences regarding the odour detection threshold (ODT) values. Finally, FR-EX of T. mastichina obtained by SFE-CO2 presented the most promising results regarding food application.
- Plant extracts: A study on the chemical characterization and bioactive potential to inhibit grape pathogens.Publication . Ardohain, Elizandra; Marx, Ítala; Rodrigues, Paula; Afonso, Andreia; Oliveira, Izamara; Pires, Tânia; Barros, Lillian; Heleno, Sandrina A.Orange (Citrus sinensis L.) peels are usually discarded as wastes; however, they are rich sources of bioactive compounds, including organic acids with biological properties[1]. In addition, fennel (Foeniculum vulgareMill.)and salvia (Salvia officinalis L.)are widespreadherbs, traditionallyused for the medicinal purposes and human consumption. Their leaves have been described as potential sources of polyphenols, such as flavonoids with antioxidant and antifungal activities[2,3]. In this sense, the present study aimed to perform the phenolic characterization of fennel and salvia leaves extracts through HPLC-DAD/ESI-MS after a maceration process. Additionally, the extraction and further characterization of orange peels’in terms of organic acids was also evaluated through HPLC-DAD. The antimicrobial potential of these plant extracts against food contaminants, including grapevine pathogens, such asBotrytis cinerea, was evaluated using the microdilution method. The results obtained showed thatthepolyphenols with the highest concentration in leave’s extractswerethe flavonoids luteolin-7-O-glucuronide and quercetin-3-O-glucuronide, for salvia and fennel, respectively. The total amount of phenolic compounds in salvia was266+1 g/mg of extract, while for fennel was30+0.7 mg/g of extract, comprising the sum of total flavonoids and phenolic acids. The concentration of determined organic acids in orange peels was 8+0.1g/100g dw, in which the main compound found was citric acid(6+0.1g/100g dw).In this study, allplant extracts have demonstratedthe ability to inhibit the growth of B. cinerea at a concentration of 10 mg/mL. Therefore, these plant extracts, due to their potential composition in bioactive agents, could be used as naturalantifungals, acting against B. cinerea. Natural antimicrobials, based on plant extracts, represent a promising alternative for disease control and could provide significant economic benefits for the wine industry.