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Authors
Abstract(s)
No capítulo I é abordado a influência dos métodos culinários nas propriedades
bioativas da batata-doce. A batata-doce, cientificamente denominada por Ipomoea
batatas, é um alimento com elevado valor nutritivo e também demonstra ser relevante
na saúde da população. Existem várias variedades desta espécie que são cultivadas e
comercializadas e, neste trabalho, serão abordados aspetos relacionados com batatadoce amarela, batata-doce laranja e batata-doce roxa. O tubérculo é um alimento
bastante completo, sendo rico em hidratos de carbono, proteínas, gordura vegetal e
fibras, bem como vitaminas, minerais e fitoquímicos, o que o torna benéfico para a
saúde. Os compostos bioativos presentes, em particular os compostos fenólicos,
contribuem para a propriedade anti-inflamatória, atividade antioxidante e outras
atividades bioativas deste alimento.
No entanto, o processamento culinário dos alimentos pode levar à perda de compostos
bioativos. Como tal, neste trabalho, foi avaliado a influência de diferentes
processamentos culinários usados para cozinhar a batata-doce.
Como tal, o conteúdo em fenóis totais, antocianinas e a atividade antioxidante das três
variedades selecionadas foi avaliada na batata-doce crua, cozida em ebulição, cozida em
condições de pressão e cozinhada em microondas. Além disso, as amostras de batatadoce foram avaliadas com e sem casca, para determinar a influência desta estrutura no
alimento. E ainda, as águas de cozimento dos processamentos em ebulição e a pressão
também foram avaliadas aos mesmos parâmetros.
A batata-doce roxa revelou melhor perfil de compostos fenólicos e antocianinas e maior
atividade antioxidante que as outras variedades estudadas, revelando-se a variedade
com maior potencial na conservação das propriedades benéficas para a saúde após
processamento. Já a casca relevou ter um papel importante na preservação da atividade
antioxidante, sendo a sua ingestão vantajosa do ponto de vista dos benefícios para a
saúde. Por outro lado, a batata-doce amarela demonstrou ser a variedade mais pobre
ao nível dos perfis determinados.
Conclui-se que, para rentabilizar as propriedades dos alimentos introduzidos na dieta,
é necessário escolher os alimentos e os processamentos culinários mais adequados para
o efeito. Nos capítulos II e III foram abordadas as minhas experiências profissionalizantes em
farmácia comunitária e em farmácia hospitalar, respetivamente. São duas áreas muito
relevantes na atuação dos farmacêuticos enquanto profissional de saúde. Nestes
estágios tive oportunidade de aprender e colaborar nas tarefas inerentes à atividade dos
farmacêuticos em cada área.
Em contexto de farmácia comunitária realizei o meu estágio na Farmácia Silvares.
Primeiramente, foi importante entender a organização e gestão de todos os produtos na
farmácia, bem como instalações e equipamentos presentes na mesma. Neste capítulo
são descritos vários processos da atividade farmacêutica tanto em back office como em
front office, neste último com relevância para os atendimentos e dispensa de
medicamentos ao público.
Em contexto de farmácia hospitalar realizei estágio nos serviços farmacêuticos do
Centro Hospitalar Universitário Cova da Beira. Neste capítulo são abordados as
atividades e o papel do farmacêutico nos diferentes setores que compõem os serviços
farmacêuticos: setor de aquisição e logística, ambulatório, distribuição individual diária
em dose unitária e ensaios clínicos.
Chapter I addresses the influence of culinary methods on the bioactive properties of sweet potatoes. Sweet potatoes, scientifically called Ipomoea batatas, are a food with nutritional value and prove to be relevant to the health of the population. There are several varieties of this species that are cultivated and commercialized and, in this work, aspects related to yellow sweet potatoes, orange sweet potatoes and purple sweet potatoes were addressed. The tuber is a very complete food, being rich in carbohydrates, proteins, vegetable fat and fiber, as well as vitamins, minerals, and phytochemicals, which makes it beneficial for health. The bioactive compounds present, in particular the phenolic compounds, are beneficial for anti-inflammatory property, and antioxidant activity and other bioactive activities of this food. However, culinary processing of foods can lead to the loss of bioactive compounds. As such, in this work, the influence of different culinary processes used to cook sweet potatoes was evaluated. As such, the content of total phenols, anthocyanins, and antioxidant activity of the three selected varieties were evaluated in raw, boiling, pressure-cooked and microwavecooked sweet potatoes. Furthermore, sweet potato samples were evaluated with and without the skin, to determine the influence of this structure on the food. Furthermore, waters from boiling and pressure processes were also evaluated for the same parameters. Purple sweet potatoes revealed a better profile of phenolic compounds and anthocyanins and greater antioxidant activity than other studied varieties, proving to be the variety with the greatest potential in preserving beneficial health properties after processing. The peel plays an important role in preserving antioxidant activity, making its intake advantageous from the point of view of health benefits. On the other hand, yellow sweet potatoes declared themselves to be a poorer variety in terms of the determined profiles. It is concluded that, to make the most of the properties of foods introduced into the diet, it is necessary to choose the foods and culinary processes that are most suitable for this purpose. In chapters II and III, my professional experiences in community pharmacy and hospital pharmacy, respectively, were discussed. These are two very relevant areas in the role of pharmacists as healthcare professionals. In these internships I had the opportunity to learn and collaborate in the tasks inherent to the activity of pharmacists in each area. In the context of community pharmacy, I carried out my internship at Farmácia Silvares. Firstly, it was important to understand the organization and management of all products in the pharmacy, as well as the facilities and equipment present there. In this chapter, various processes of pharmaceutical activity are described in both the back office and front office, in the latter with relevance for services and dispensing of medicines to the public. In the context of hospital pharmacy, I completed an internship at the pharmaceutical services of Centro Hospitalar Universitário Cova da Beira. This chapter addresses the activities and role of the pharmacist in the different sectors that make up pharmaceutical services: acquisition and logistics sector, outpatient clinic, individual daily unit dose distribution and clinical trials.
Chapter I addresses the influence of culinary methods on the bioactive properties of sweet potatoes. Sweet potatoes, scientifically called Ipomoea batatas, are a food with nutritional value and prove to be relevant to the health of the population. There are several varieties of this species that are cultivated and commercialized and, in this work, aspects related to yellow sweet potatoes, orange sweet potatoes and purple sweet potatoes were addressed. The tuber is a very complete food, being rich in carbohydrates, proteins, vegetable fat and fiber, as well as vitamins, minerals, and phytochemicals, which makes it beneficial for health. The bioactive compounds present, in particular the phenolic compounds, are beneficial for anti-inflammatory property, and antioxidant activity and other bioactive activities of this food. However, culinary processing of foods can lead to the loss of bioactive compounds. As such, in this work, the influence of different culinary processes used to cook sweet potatoes was evaluated. As such, the content of total phenols, anthocyanins, and antioxidant activity of the three selected varieties were evaluated in raw, boiling, pressure-cooked and microwavecooked sweet potatoes. Furthermore, sweet potato samples were evaluated with and without the skin, to determine the influence of this structure on the food. Furthermore, waters from boiling and pressure processes were also evaluated for the same parameters. Purple sweet potatoes revealed a better profile of phenolic compounds and anthocyanins and greater antioxidant activity than other studied varieties, proving to be the variety with the greatest potential in preserving beneficial health properties after processing. The peel plays an important role in preserving antioxidant activity, making its intake advantageous from the point of view of health benefits. On the other hand, yellow sweet potatoes declared themselves to be a poorer variety in terms of the determined profiles. It is concluded that, to make the most of the properties of foods introduced into the diet, it is necessary to choose the foods and culinary processes that are most suitable for this purpose. In chapters II and III, my professional experiences in community pharmacy and hospital pharmacy, respectively, were discussed. These are two very relevant areas in the role of pharmacists as healthcare professionals. In these internships I had the opportunity to learn and collaborate in the tasks inherent to the activity of pharmacists in each area. In the context of community pharmacy, I carried out my internship at Farmácia Silvares. Firstly, it was important to understand the organization and management of all products in the pharmacy, as well as the facilities and equipment present there. In this chapter, various processes of pharmaceutical activity are described in both the back office and front office, in the latter with relevance for services and dispensing of medicines to the public. In the context of hospital pharmacy, I completed an internship at the pharmaceutical services of Centro Hospitalar Universitário Cova da Beira. This chapter addresses the activities and role of the pharmacist in the different sectors that make up pharmaceutical services: acquisition and logistics sector, outpatient clinic, individual daily unit dose distribution and clinical trials.
Description
Keywords
Antocianinas Atividade
Antioxidante Batata-Doce Farmácia Comunitária Farmácia Hospitalar Fenóis Ipomoea Batatas Processamento Culinário