Rio Grande do Sul is among the major blackberry (Rubus sp.) producer states from Brazil, but studies evaluating this fruit in Brazil are scarce. Thus, this study was aimed at determining the nutritional characteristics and bioactive compounds of different blackberry genotypes from Rio Grande do Sul, as well as their antioxidant capacity. The blackberry genotypes (selections 07/001, 03/001, 02/96 and 99 and cultivars Guarani, Cherokee, Tupy and Xavante) evaluated were cultivated at Embrapa Temperate Climate (Pelotas, RS, Brazil, 31o40‟47‟‟S, 52o26‟24‟‟W, 60 m). The fruits had 84.8 - 90.3% humidity, 0.09 - 0.14% protein, 5.8 - 5.5% dietary fiber and 0.27 - 0.49% ash. Selection 02/96 had the lowest ash content. TSS ranged from 7.3 to 10.2 °Brix, acidity ranged between 1.30 and 1.58% citric acid and pH between 2.8 and 3.1. Selection 03/001 had the lowest TSS value and it also had lower redness, but higher color saturation than Tupy cultivar. Selection 03/001 showed more intense and brighter color than the other genotypes. The fatty acids found at higher concentration were palmitic (22-29%), oleic (13-32%) and linoleic (15-33%) acids, with small differences among the blackberry genotypes. Four different antioxidant assays were conducted to assess the antioxidant activity of both phenolic and anthocyanic fruit extracts. Regarding the phenolic extracts, selections 02/96 and 07/001 had higher antioxidant activity than the cultivars in most assays, and this activity was partially correlated to the higher amount of total phenolics in these samples. Thus, the phenolic compounds are probably the major responsible for the antioxidant activity in the diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), ferric-reducing antioxidant power assay (FRAP) and thiobarbituric acid reactive substances assay (TBARS). Quercetin seems to be responsible for the antioxidant activity of blackberry phenolic extracts in the β-carotene bleaching assay. Concerning the anthocyanic extracts, selection 02/96 and Tupy and Cherokee cultivars from harvest 2007 had higher antioxidant activity than the other genotypes in most assays. Anthocyanins appear to be the major responsible for the antioxidant activity of anthocyanic extracts in the DPPH and FRAP assays, although ascorbic acid also contributed to the DPPH antioxidant activity. It was not possible to identify the compound responsible for the TBARS antioxidant activity of anthocyanic extracts. Our results revealed that the new blackberry selections developed by Embrapa, especially selection 02/96 appears to have higher antioxidant activity than the commercial cultivars cultivated in the southern Brazil. Thus, this selection appears to be promising for nutritional and health purposes. Furthermore, the blackberry genotypes evaluated had good nutritional value with sugar and acidity levels suitable for industrialization, and they contain fatty acids important for maintaining health. / Sendo o Rio Grande do Sul um dos principais produtores de amora-preta (Rubus sp.) do Brasil e devido a escassez de trabalhos avaliando esta fruta neste país, este trabalho teve como objetivo a caracterização nutricional e de compostos bioativos de diferentes genótipos de amora-preta do Rio Grande do Sul, bem como a avaliação da sua capacidade antioxidante. Foram avaliadas amoras-pretas de diferentes genótipos (seleções 07/001, 03/001, 02/96 e 99 e cultivares Guarani, Cherokee, Tupy e Xavante) que estão sendo cultivadas na Embrapa Clima Temperado (Pelotas, RS, Brasil, 31o40‟47‟‟S, 52o26‟24‟‟O, 60 m). As frutas apresentaram umidade entre 84,8 e 90,3%; proteína entre 0,09 e 0,14%, fibra alimentar entre 5,8 e 5,5% e cinzas entre 0,27 e 0,49%. A seleção 02/96 apresentou menor teor de cinzas. Os SST variaram entre 7,3 a 10,2 ºBrix, a acidez variou entre 1,30 e 1,58% em ácido cítrico e o pH entre 2,8 e 3,1. A seleção 03/001 apresentou menor valor de SST que as demais e menor tendência ao vermelho, mas maior intensidade de cor que a cultivar Tupy. Os ácidos graxos encontrados em maior concentração foram o ácido palmítico (22-29%), oléico (13-32%) e linoléico (15-33%), com pequenas diferenças nas concentrações entre os tipos de amora. Quatro diferentes ensaios foram realizados para avaliar a atividade antioxidante de tanto de extratos fenólicos quanto antociânicos obtidos das amoras-pretas. Quanto aos extratos fenólicos, as seleções 02/96 e 07/001 apresentaram maior atividade antioxidante do que as cultivares na maioria dos ensaios, e esta atividade foi parcialmente correlacionada com a maior quantidade de fenólicos totais nestas amostras. Assim, os compostos fenólicos são provavelmente os principais responsáveis pela atividade antioxidante nos ensaios de remoção do radical difenil-2-picrilhidrazila (DPPH), poder antioxidante de redução do ferro (FRAP) e substâncias reativas ao ácido tiobarbitúrico (TBARS). A quercetina parece ser a responsável pela atividade antioxidante dos extratos fenólicos da amora no sistema β-caroteno/ácido linoléico. Quanto aos extratos antociânicos, a seleção 02/96 e as cultivares Tupy e Cherokee da safra de 2007 apresentaram maior atividade antioxidante que os outros genótipos, na maioria dos ensaios. Antocianinas parecem ser as principais responsáveis pela atividade antioxidante dos extratos antociânicos nos ensaios de DPPH e FRAP, embora o ácido ascórbico também tenha contribuído para a atividade antioxidante dos extratos antociânicos no ensaio do DPPH. Não foi possível identificar o composto responsável pela atividade antioxidante no ensaio de TBARS. Nossos resultados revelaram que as seleções de amora desenvolvidas pela Embrapa, especialmente a seleção 02/96, parecem ter maior atividade antioxidante do que as cultivares comerciais produzidas no sul do Brasil. Assim, essa seleção parece ser promissora para fins nutricionais e de saúde. Além disso, os genótipos de amora-preta avaliados apresentaram bom valor nutricional com conteúdo de açúcar e acidez ideais para a industrialização, e contém ácidos graxos importantes para a manutenção da saúde.

Mobile devices and mobile computing have made tremendous advances and become ubiquitous in the last few years. As a result, the landscape has become seriously fragmented which brings lots of challenges for the mobile development process. Whilst native approach of mobile development still is the predominant way to develop for a particular mobile platform, recently there is shifting towards cross-platform mobile development as well. In this thesis, a survey of the literature has been performed to see the trends in cross-platform mobile development over the last few years. With the result of the survey, it is argued that the web-based approach and in particular, hybrid approach, of mobile development serves the best for cross-platform development. Using the hybrid approach, a prototype application has also been developed and built into native application for different platforms. This has helped to get a better insight about the domain of cross-platform mobile development and its main advantage of the unification of the development and testing process. The results of this work indicate that even though cross platform tools are not fully matured they show great potential and reduce the cost associated in developing native mobile applications. Cross-platform mobile development is equally suitable for rapid development of high-fidelity prototypes of the mobile application as well as fairly complex, resource intensive mobile applications on its own right. As the upcoming future trends and the evolution of HTML5 continues to redefine the web, allowing its growth as a software platform, there remains great opportunities for cross-platform mobile development and hence provides an attractive alternative for the native mobile development.

This thesis examines the relationship between work/life balance and Smartphones (Blackberry, iPhone, Android etc.) Academic research has areas where not much research has been done previously including the qualitative research on work/life balance, positive crossover of work/life balance, newness of Smartphone technology, and consequences of constant connectivity. This study hopes to eliminate some of the gaps in these areas of research and proposes two research questions:  So what does owning a Smartphone mean for work life and home life?  Most importantly can this phone help people towards or assist with the balance they are so looking for or do the phones not impact this balance and just assist in the work life and home life realms separately? A qualitative approach using constructionist and interpretivist views were used to conduct the research. Empirical material was collected during phone interviews with participants in the USA, while supporting material was gathered from conference papers, academic articles, websites, and textbooks. There are two major themes within this paper, work/life balance and Smartphone technology. For work/life balance a common understanding was reached that work and personal life should be kept happy but that doesn’t mean equal.  Also discussed is research about people that put up boundaries in their lives to try and separate things, one group of people likes to have work and personal separate but one group likes them combined.  Research also presents that there are consequences for setting up boundaries but that having the ability to choose where these boundaries are makes for a much happier situation.  On the technology side of research there is support for these devices being used to manage people’s different selves through communication from being more connected to people to feeling left out when the technology is not there. Also mentioned is how people adapt the devices to fit new and unique situations that the devices may not have been intended to be used for.

Made available in DSpace on 2016-05-02T13:53:56Z (GMT). No. of bitstreams: 1 Kellen Cristina Masaro Carvalho-dissertacao.pdf: 1041779 bytes, checksum: 80984a14a959fa109493e4aca6cb7087 (MD5) Previous issue date: 2012-09-27 / The techniques for preserving food, can maintain a large number of natural characteristics of the fruit, making storage and marketing viable for a longer period than what could be achieved with the raw product. The aim of this study was to evaluate the quality of the pulp of red fruits with different concentrations of potassium sorbate. The experiment was conducted at the Federal Institute of Education, Science and Technology in southern Minas Gerais - Campus Machado, using three pulps that were formulated with equal amounts of each fruit (blackberry, raspberry and strawberry) crushed the proportion of sucrose used was 1/6 and water 1/6 with respect to the total mass of crushed red fruits. The heat treatment was 100 ° C for 10 minutes. The concentration of potassium sorbate used was 0%, 0.05% and 0.1%. After cooling, the pulps were packaged in plastic containers containing 150 mL. The packages containing the pulps were sealed, identified and stored at 25 ° C in BOD incubator for 60 days. The microbiological, chemical and physical performed every 30 days, were as follows: yeast and mold, coliforms at 35 º C and 45 º C, analysis of Salmonella sp, vitamin C, pH, titratable acidity, soluble solids, color analysis (values L *, a *, b *, C * and h °). The experiment was conducted in a completely randomized design (CRD) with three replications. Treatments were arranged by a 3 x 3 factorial, being constituted by factors concentration of potassium sorbate (0%, 0.05% and 0.1%) and storage time (0, 30 and 60 days), respectively. The experimental plot consisted of a plastic satisfaction 150 mL of red fruit pulp. The pulp of red fruits with no added potassium sorbate stored at 25 º C for 30 days showed a count of yeasts and molds above the limit specified by Brazilian law. The red fruit pulps treated with 0.05% and 0.1% potassium sorbate were enough to ensure the stability of physical, chemical and microbiological during the 60 days of storage at 25 ° C. As the red fruit pulps with addition of 0.05% and 0.1% potassium sorbate have substantially similar results it is recommended to use in production of the fruit pulp red adding 0.05% potassium sorbate as preservative Red fruit pulp for economy product. Results were subjected to analysis of variance, after the comparison test of means, with a statistically significant difference of 5%. / As técnicas de conservação de alimentos, mantêm um grande número possível das características naturais das frutas, tornando seu armazenamento e comercialização viáveis por um período de tempo superior ao que se conseguiria com o produto in natura. O objetivo deste trabalho foi avaliar a qualidade da polpa de frutas vermelhas com diferentes concentrações de sorbato de potássio. O experimento foi realizado no Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais - Campus Machado, utilizando três polpas que foram formuladas com quantidades iguais de cada fruta (amora-preta, framboesa e morango) trituradas, a proporção de sacarose usada foi de 1/6 e de água 1/6 em relação à massa total das frutas vermelhas trituradas. O tratamento térmico foi de 100ºC por 10 minutos. A concentração de sorbato de potássio usada foi 0%, 0,05% e 0,1%. Após o resfriamento, as polpas foram envasadas em embalagens plásticas contendo 150 mL. As embalagens contendo as polpas foram seladas, identificadas e armazenadas à temperatura de 25ºC em câmara incubadora BOD, por 60 dias. As análises microbiológicas, químicas e físicas realizadas, a cada 30 dias, foram as seguintes: bolores e leveduras, coliformes a 35ºC e a 45ºC, análise de Salmonella sp, vitamina C, pH, acidez titulável, sólidos solúveis, análise da cor (valores de L*, a*, b*, hº e C*). O experimento foi conduzido em delineamento inteiramente casualisado (DIC), com três repetições. Os tratamentos foram dispostos por um fatorial 3 x 3, sendo constituídos pelos fatores concentração de sorbato de potássio (0%, 0,05% e 0,1%) e tempo de armazenamento (0, 30 e 60 dias), respectivamente. A parcela experimental foi constituída por uma embalagem plástica contento 150 mL de polpa de frutas vermelhas. A polpa de frutas vermelhas sem adição de sorbato de potássio armazenada a 25 ºC, por 30 dias, apresentou a contagem de bolores e leveduras acima do limite especificado pelo legislação brasileira. As polpas de frutas vermelhas tratadas com 0,05% e 0,1% de sorbato de potássio foram o suficiente para garantir a estabilidade física, química e microbiologica durante os 60 dias de armazenamento sob temperatura de 25ºC. Como as polpas de frutas vermelhas com adição de 0,05% e 0,1% de sorbato de potássio apresentam resultados praticamente semelhantes, é indicado usar na produção da polpa de frutas vermelhas a adição de 0,05% de sorbato de potássio como conservante de polpa de frutas vermelhas por questão de economia do produto. Os resultados foram submetidos à análise de variância, posteriormente ao teste de comparação de médias, com diferença estatística significativa de 5%.

Made available in DSpace on 2016-05-02T13:55:21Z (GMT). No. of bitstreams: 1 Kellen Cristina Masaro Carvalho-dissertacao.pdf: 1041779 bytes, checksum: 80984a14a959fa109493e4aca6cb7087 (MD5) Previous issue date: 2012-09-27 / The techniques for preserving food, can maintain a large number of natural characteristics of the fruit, making storage and marketing viable for a longer period than what could be achieved with the raw product. The aim of this study was to evaluate the quality of the pulp of red fruits with different concentrations of potassium sorbate. The experiment was conducted at the Federal Institute of Education, Science and Technology in southern Minas Gerais - Campus Machado, using three pulps that were formulated with equal amounts of each fruit (blackberry, raspberry and strawberry) crushed the proportion of sucrose used was 1/6 and water 1/6 with respect to the total mass of crushed red fruits. The heat treatment was 100 ° C for 10 minutes. The concentration of potassium sorbate used was 0%, 0.05% and 0.1%. After cooling, the pulps were packaged in plastic containers containing 150 mL. The packages containing the pulps were sealed, identified and stored at 25 ° C in BOD incubator for 60 days. The microbiological, chemical and physical performed every 30 days, were as follows: yeast and mold, coliforms at 35 º C and 45 º C, analysis of Salmonella sp, vitamin C, pH, titratable acidity, soluble solids, color analysis (values L *, a *, b *, C * and h °). The experiment was conducted in a completely randomized design (CRD) with three replications. Treatments were arranged by a 3 x 3 factorial, being constituted by factors concentration of potassium sorbate (0%, 0.05% and 0.1%) and storage time (0, 30 and 60 days), respectively. The experimental plot consisted of a plastic satisfaction 150 mL of red fruit pulp. The pulp of red fruits with no added potassium sorbate stored at 25 º C for 30 days showed a count of yeasts and molds above the limit specified by Brazilian law. The red fruit pulps treated with 0.05% and 0.1% potassium sorbate were enough to ensure the stability of physical, chemical and microbiological during the 60 days of storage at 25 ° C. As the red fruit pulps with addition of 0.05% and 0.1% potassium sorbate have substantially similar results it is recommended to use in production of the fruit pulp red adding 0.05% potassium sorbate as preservative Red fruit pulp for economy product. Results were subjected to analysis of variance, after the comparison test of means, with a statistically significant difference of 5%. / As técnicas de conservação de alimentos, mantêm um grande número possível das características naturais das frutas, tornando seu armazenamento e comercialização viáveis por um período de tempo superior ao que se conseguiria com o produto in natura. O objetivo deste trabalho foi avaliar a qualidade da polpa de frutas vermelhas com diferentes concentrações de sorbato de potássio. O experimento foi realizado no Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais - Campus Machado, utilizando três polpas que foram formuladas com quantidades iguais de cada fruta (amora-preta, framboesa e morango) trituradas, a proporção de sacarose usada foi de 1/6 e de água 1/6 em relação à massa total das frutas vermelhas trituradas. O tratamento térmico foi de 100ºC por 10 minutos. A concentração de sorbato de potássio usada foi 0%, 0,05% e 0,1%. Após o resfriamento, as polpas foram envasadas em embalagens plásticas contendo 150 mL. As embalagens contendo as polpas foram seladas, identificadas e armazenadas à temperatura de 25ºC em câmara incubadora BOD, por 60 dias. As análises microbiológicas, químicas e físicas realizadas, a cada 30 dias, foram as seguintes: bolores e leveduras, coliformes a 35ºC e a 45ºC, análise de Salmonella sp, vitamina C, pH, acidez titulável, sólidos solúveis, análise da cor (valores de L*, a*, b*, hº e C*). O experimento foi conduzido em delineamento inteiramente casualisado (DIC), com três repetições. Os tratamentos foram dispostos por um fatorial 3 x 3, sendo constituídos pelos fatores concentração de sorbato de potássio (0%, 0,05% e 0,1%) e tempo de armazenamento (0, 30 e 60 dias), respectivamente. A parcela experimental foi constituída por uma embalagem plástica contento 150 mL de polpa de frutas vermelhas. A polpa de frutas vermelhas sem adição de sorbato de potássio armazenada a 25 ºC, por 30 dias, apresentou a contagem de bolores e leveduras acima do limite especificado pelo legislação brasileira. As polpas de frutas vermelhas tratadas com 0,05% e 0,1% de sorbato de potássio foram o suficiente para garantir a estabilidade física, química e microbiologica durante os 60 dias de armazenamento sob temperatura de 25ºC. Como as polpas de frutas vermelhas com adição de 0,05% e 0,1% de sorbato de potássio apresentam resultados praticamente semelhantes, é indicado usar na produção da polpa de frutas vermelhas a adição de 0,05% de sorbato de potássio como conservante de polpa de frutas vermelhas por questão de economia do produto. Os resultados foram submetidos à análise de variância, posteriormente ao teste de comparação de médias, com diferença estatística significativa de 5%.

No description available.

The subject of this thesis is to compare the most widely used mobile operating systems from the perspective of the development, distribution and monetization of applications developed for these systems. Compared systems are Android, iOS, Symbian OS, Windows Phone and BlackBerry OS. The thesis defines a total of 16 criteria against which systems are compared. These criteria are further divided into three categories, namely SDK features, functionality and distribution and monetization. All criteria have assigned weights which are determined by the paired comparison method using the Fuller's triangle, which is part of the Annexes of this work. Practical part of this thesis is focused on determining the values of defined criteria. Each criterion is evaluated separately, including an analysis of results. The overall evaluation is performed in a separate part of the thesis and is composed by categories evaluation and overall evaluation.

<p>U ovom radu su ispitani hemijski sastav, antioksidativna, antihiperglikemijska, antiproliferativna i antimikrobna aktivnost liofiliziranih metanolnih ekstrakata tropa<br />maline (Rubusidaeus L) sorti Meeker (ETMM) i Willamette (ETMW), kupine (RubusfruticosusL) sorti Čačanska bestrna (ETKČ) i Thornfree (ETKT) i divlje borovnice<br />(Vacciniummyrtillus L) (ETB). Sadržaj ukupnih polifenola (TPh), flavonoida (TF) i antocijana (TAc) u ekstraktima tropova određeni su spektrofotometrijskim metodama.<br />Identifikacija i kvantifikacija fenolnih jedinjenja (fenolnihkiselina, flavonola i cijanidina) i vitamina C u ekstraktima tropova izvedena je HPLC analizom. Spektrofotometrijskim<br />testovima određena je antioksidativna aktivnostna DPPH i ABTS+ radikale i redukciona sposobnost ekstrakata. ESR spektroskopijom utvrđen je uticaj ekstrakata na reaktivne hidroksil i superoksid anjon radikale. Antihiperglikemijska aktivnost ekstrakata određena<br />je testom inhibicije &alpha;-glukozidaze. Antiproliferativna aktivnost ekstrakata tropova ispitana je in vitro, njihovim delovanjem na rast četiri histolo&scaron;ki različite humane ćelije:<br />HeLa (epitelni karcinom cerviksa), MCF7 (adenokarcinom dojke), HT-29 (adenokarcinom debelog creva) i MRC-5 (humani fetalni fibroblasti pluća). Antimikrobna aktivnost ekstrakata tropova bobičastog voća ispitana je na odabrane sojeve Gram-pozitivnih i Gram-negativnih bakterija, kvasaca i plesni disk difuzionom metodom i metodom &bdquo;bunarčića&rdquo;. Ispitana je i mogućnost primene liofiliziranih ekstrakata tropova bobičastog voća kao funkcionalnog dodatka sokovima od voća. Laboratorijski proizvedenim obogaćenim sokovima je određen sadržaj TPh, TF i TAc i utvrđena antioksidativna aktivnost testom redukcione sposobnosti i DPPH testom. Rezultati ispitivanja hemijskog sastava, antioksidativne, antihiperglikemijske, antiproliferativne i antimikrobne aktivnosti ETMM, ETMW, ETKČ, ETKT i ETB ukazuju da su svi ispitivani ekstrakti tropova potencijalni izvor prirodnih<br />bioaktivnih jedinjenja, a antioksidativna aktivnost obogaćenih sokova ukazuje na mogućnost kori&scaron;ćenja ovih ekstrakata, kao funkcionalnih aditiva u proizvodnji različitih<br />visoko vrednih prehrambenih proizvoda.</p> / <p>This work examined the chemical composition, the antioxidant,<br />antihyperglycaemic, antiproliferative and antimicrobial<br />activity of the freeze-dried raspberry (Rubus idaeus L.)<br />varieties Meeker (ETMM) and Willamette (ETMW), blackberry<br />(Rubus fruticosus L.) varieties (ETKČ) and Thornfree<br />(ETKT), and wild blueberry (Vaccinium myrtillus L.) (ETB)<br />pomaces methanol extracts. The content of total polyphenols<br />(TPh), total flavonoids (TF) and total anthocyanins (TAc) in<br />the pomace extracts were determined spectrophotometrically.<br />Identification and quantification of the phenolic compounds<br />(phenol acids, flavonols and cyanidins) and ascorbic acid in<br />the pomace extracts was performed by HPLC analysis. The<br />antioxidant activities of the extracts was determined spectrophotometrically<br />using DPPH and ABTS+ free radicals and<br />reducing ability assay. ESR spectroscopy is used for determination<br />of pomace extracts&rsquo; influence on reactive hydroxyl<br />and superoxide anion radicals. Antihyperglycaemic activity of<br />the pomace extracts was determined using &alpha;-glucosidase inhibition<br />assay. The antiproliferative activity of the pomace extracts<br />was tested in vitro, testing their influence on the growth<br />of four histologically different human tumor cells: HeLa<br />(cervix epithelioid carcinoma), MCF7 (breast adenocarcinoma),<br />HT-29 (colon adenocarcinoma) and MRC-5(human fetal<br />lung fibroblasts). Antimicrobial activity of berry pomace extracts was tested on selected strains of Gram-positive and<br />Gram-negative bacteria, yeasts and molds with the disc diffusion<br />method and the method of &ldquo;wells&rdquo;. The possibility of<br />freeze dried berry pomace extracts application as a fruit functional<br />additive was investigated as well. Laboratory produced<br />enriched juice was tested in terms of TPH, TF and TAc content,<br />reducing ability and DPPH scavenging ability as well.<br />The results of testing the chemical composition, the antioxidative,<br />antihyperglycaemic, antiproliferative and antimicrobial<br />activities of ETMM, ETMW, ETKČ, ETKT and ETB, indicate<br />that all investigated pomace extracts are a potential source of<br />natural bioactive compounds, and that the antioxidant activity<br />enriched juice indicates the possibility of using these extracts,<br />as a functional additive in the production of various high-value<br />food products.</p>

Made available in DSpace on 2014-08-20T13:42:09Z (GMT). No. of bitstreams: 1 Tese_Miriane Lucas Azevedo.pdf: 711423 bytes, checksum: 1434a3d0c7af1c168d1730ce49dc9d17 (MD5) Previous issue date: 2010-02-28 / Blackberry (Rubus fruticosus) is considered a fruit rich in the phytochemical compounds, mainly phenolic acids and anthocyanins, which have a high potential for antioxidant and are also present L-ascorbic acid, carotenoids and tocopherols. Based on the concentration changes that these compounds undergo during the fruit ripening stages, this work aims to study the changes in the phytochemical profile of blackberry cv. Tupy, grown in temperate climates, in Pelotas, and effects on antioxidant and antimicrobial activity. Were determined five stages of ripening from green to mature through the external color of the fruit, and to confirm the differences between them, each stage was measured physical-chemical, determining total acidity (TA), total soluble solids (SS),ripening index (SS/TA) and instrumental analysis of color (hue angle). With regard to the phytochemical profile were analyzed phenolic compounds, L-ascorbic acid, carotenoids and tocopherols. It can be stated that according to the results of the different ripening stages did not affect significantly (p≤0.05) the total phenolic compounds, catechin and L-ascorbic acid. For the individual phenolic compounds during the fruit development, the derivatives of benzoic acid increased, the same behavior occurs with epicatechin, that among these is composed of higher concentration, the levels of cinnamic acid derivatives showed a different behavior, there fall of these levels. Anthocyanins increased during the fruit ripening, detaching the cyanidin-3-glucoside. The carotenoids and tocopherols decreased during ripening. One can conclude that it is possible to mount a phytochemical profile of blackberry cv. Tupy, grown in temperate climates, to differentiate their ripening stages, but it is necessary to carry out several determinations, since it is not possible to say which assessment contributed most to the differentiation of stages along the ripening. Another observation concerns the antioxidant activity increased during ripening, in vitro and in vivo, but noted that it is not possible to determine which compound has a higher antioxidant capacity in isolation, but found that there was a synergism between the phytochemical compounds present in fruit, which vary over the course of its development. Likewise, we can not say if there was an increase in antimicrobial activity over the course of ripening, and even if there was a specific secondary compound responsible for this antimicrobial activity, but that it exists, since the bacterium Salmonella enteritidis showed sensitivity to the extracts but with different answers. / Amora-preta (Rubus fruticosus) é considerada um fruto rico em compostos fitoquímicos, principalmente ácidos fenólicos e antocianinas, que possuem um elevado potencial antioxidante e também estão presentes ácido L-ascórbico, carotenóides e tocoferóis. Com base nas mudanças de concentração que esses compostos sofrem ao longo dos estádios de amadurecimento do fruto, este trabalho tem por objetivo estudar as alterações no perfil fitoquímico da amora-preta cv. Tupy, cultivada em clima temperado, na região de Pelotas, e os efeitos na capacidade antioxidante e antimicrobiana. Foram determinados cinco pontos de maturação do verde ao mais maduro, através da coloração externa do fruto, e para confirmar as diferenças entre estes, cada estádio foi avaliado físico-químicamente, determinandose acidez total titulável (AT), sólidos solúveis totais (SS), índice de maturação (SS/AT) e análise instrumental da cor (ângulo hue). Com relação ao perfil fitoquímico foram analisados os compostos fenólicos, ácido L-ascórbico, carotenóides e tocoferóis. Pode-se afirmar que de acordo com os resultados os diferentes estádios de maturação não afetaram significativamente (p≤0,05) os compostos fenólicos totais, a catequina e o ácido L-ascórbico. Para os compostos fenólicos individuais ao longo do desenvolvimento dos frutos, os derivados do ácido benzóico aumentaram, o mesmo comportamento ocorre com a epicatequina, que dentre todos é o composto de maior concentração, os teores dos derivados do ácido cinâmico apresentaram um comportamento diferenciado, houve queda destes teores. As antocianinas aumentaram ao longo da maturação do fruto, destacando a cianidina-3-glicosídeo. Os carotenóides e os tocoferóis decresceram no decorrer da maturação. Pode-se concluir que é possível montar um perfil fitoquímico da amora-preta cv. Tupy, cultivada em clima temperado, para diferenciar seus estádios de maturação, porém é necessária a realização de diversas determinações, uma vez que não é possível afirmar qual avaliação contribuiu em maior parte para a diferenciação dos estádios ao longo da maturação. Outra observação, diz respeito à atividade antioxidante que aumentou ao longo da maturação, tanto in vitro quanto in vivo, contudo foi observado que não é possível determinar qual composto tem maior capacidade antioxidante isoladamente, mas sim foi verificado que há um sinergismo entre os compostos fitoquímicos presentes no fruto, que variam ao decorrer do seu desenvolvimento. Da mesma maneira, não podemos afirmar se houve um aumento na atividade antimicrobiana ao decorrer da maturação, e nem se houve um composto secundário específico responsável por esta atividade antimicrobiana, mas sim que esta existe, uma vez que a bactéria Salmonella Enteritidis mostrou sensibilidade aos extratos, porém com diferentes respostas.

Existing research suggests that when consumers encounter hybrid products or boundary-spanning products with attributes belonging to multiple categories, consumers tend to generate inferences based on only a single product category. Reliance on a single category for inferencing is termed as the “single category belief problem” which has been regarded as a vital marketing challenge because it leads consumers to underestimate the true utility of a hybrid product as certain product attributes are ignored. Our objective was to explore whether single category beliefs manifest in consumer choice for a hybrid product when strategically placed within varying contexts. The research used discrete choice experiment (DCE) to test hypotheses. Our research confirms that the single category belief is evident in consumer choice. We also found that the context the hybrid product is placed within has a major influence on what consumers preferred the most. Depending on the context a hybrid product was seen in had significant influence on how consumers evaluated product attributes and made purchase decisions. The findings for this research may be very beneficial for marketers.