Formação_de_tradutores@iscap.ipp.pt – perspectivas sobre o uso integrado da e-tradução e das ferramentas electrónicas

Tendo na sua génese a análise de um estudo realizado entre os alunos de Tradução Assistida por Computador (TAC), disciplina leccionada pela primeira vez no ano lectivo 2003/2004, no 1º ciclo do curso de Línguas e Secretariado do ISCAP, este artigo procurará reflectir sobre o(s) percurso(s) da formação para os novos tradutores. Para tal apoiar-se-á, também, nas impressões e reacções dos docentes do ramo da Tradução e Interpretação Especializadas (TIE), nomeadamente daqueles que leccionam ou leccionaram os seminários de Tradução Assistida por Computador, de Ferramentas Electrónicas para Tradução e de Tradução e Novas Tecnologias. A nossa atenção recairá, assim, sobre o processo de ensino-aprendizagem da tradução, tendo como pano de fundo o projecto de formação de tradutores do ISCAP e, em particular, a disciplina de TAC – onde se procura que os alunos adquiram competências que, muitas vezes, apenas são conseguidas fora do âmbito da formação académica, no exercício da profissão, tal como acontece com a aquisição de conhecimentos de software de Tradução Automática e Assistida, de Ferramentas Electrónicas, de noções de pesquisa em linha e de capacidade de trabalho em grupo. Neste sentido, procuraremos, primeiro, esboçar alguns pontos de vista sobre aquelas que nos parecem ser as principais lacunas dos tradutores recém-formados no mercado de tradução hodierno. De seguida, contextualizaremos a disciplina de TAC no plano de estudos de tradução do ISCAP e avaliaremos, com base num inquérito feito aos alunos, o primeiro semestre desta nova disciplina (TAC I) ao nível (i) das expectativas, (ii) das metodologias e (iii) dos conteúdos. Finalmente, esboçaremos algumas conclusões e caminhos de futuro que resultam da análise integrada das diferentes experiências e pontos de vista.

Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

In this paper, it was evaluated the total antioxidant capacity (TAC) of beverages using an electrochemical biosensor. The biosensor consisted on the purine base (guanine or adenine) electro-immobilization on a glassy carbon electrode surface (GCE). Purine base damage was induced by the hydroxyl radical generated by Fenton-type reaction. Five antioxidants were applied to counteract the deleterious effects of the hydroxyl radical. The antioxidants used were ascorbic acid, gallic acid, caffeic acid, coumaric acid and resveratrol. These antioxidants have the ability to scavenger the hydroxyl radical and protect the guanine and adenine immobilized on the GCE surface. The interaction carried out between the purinebase immobilized and the free radical in the absence and presence of antioxidants was evaluated by means of changes in the guanine and adenine anodic peak obtained by square wave voltammetry (SWV). The results demonstrated that the purine-biosensors are suitable for rapid assessment of TAC in beverages.

DNA-based biosensor for the electrocatalytic determination of antioxidant capacity in beverages

Reactive oxygen species (ROS) are produced as a consequence of normal aerobic metabolism and are able to induce DNA oxidative damage. At the cellular level, the evaluation of the protective effect of antioxidants can be achieved by examining the integrity of the DNA nucleobases using electrochemical techniques. Herein, the use of an adenine-rich oligonucleotide (dA21) adsorbed on carbon paste electrodes for the assessment of the antioxidant capacity is proposed. The method was based on the partial damage of a DNA layer adsorbed on the electrode surface by OH• radicals generated by Fenton reaction and the subsequent electrochemical oxidation of the intact adenine bases to generate an oxidation product that was able to catalyze the oxidation of NADH. The presence of antioxidant compounds scavenged hydroxyl radicals leaving more adenines unoxidized, and thus, increasing the electrocatalytic current of NADHmeasured by differential pulse voltammetry (DPV). Using ascorbic acid (AA) as a model antioxidant species, the detection of as low as 50nMof AA in aqueous solution was possible. The protection efficiency was evaluated for several antioxidant compounds. The biosensor was applied to the determination of the total antioxidant capacity (TAC) in beverages.

Electrochemical DNA-sensor for evaluation of total antioxidant capacity of flavours and flavoured waters using superoxide radical damage

In this paper, a biosensor based on a glassy carbon electrode (GCE) was used for the evaluation of the total antioxidant capacity (TAC) of flavours and flavoured waters. This biosensor was constructed by immobilising purine bases, guanine and adenine, on a GCE. Square wave voltammetry (SWV) was selected for the development of this methodology. Damage caused by the reactive oxygen species (ROS), superoxide radical (O2·−), generated by the xanthine/xanthine oxidase (XOD) system on the DNA-biosensor was evaluated. DNA-biosensor encountered with oxidative lesion when it was in contact with the O2·−. There was less oxidative damage when reactive antioxidants were added. The antioxidants used in this work were ascorbic acid, gallic acid, caffeic acid, coumaric acid and resveratrol. These antioxidants are capable of scavenging the superoxide radical and therefore protect the purine bases immobilized on the GCE surface. The results demonstrated that the DNA-based biosensor is suitable for the rapid assess of TAC in beverages.

The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays

The total antioxidant capacity (TAC) of 28 flavoured water samples was assessed by ferric reducing antioxidant potential (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC) and total reactive antioxidant potential (TRAP) methods. It was observed that flavoured waters had higher antioxidant activity than the corresponding natural ones. The observed differences were attributed to flavours, juice and vitamins. Generally, higher TAC contents were obtained on lemon waters and lower values on guava and raspberry flavoured waters. Lower and higher TACs were obtained by TRAP and ORAC method, respectively. Statistical analysis suggested that vitamins and flavours increased the antioxidant content of the commercial waters.