Effects of binary solvent extraction system,extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

An investigation into the effects of ethanol concentration (0–100%, v/v), extraction time (20–120 min) and extraction temperature (25–65 °C) on the extraction of phenolic antioxidants from mengkudu (Morinda citrifolia) was performed using a single-factor experiment. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used for determination of phenolic compounds. Antioxidant capacity was evaluated by measuring the scavenging effect on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radicals. Experimental results showed that extraction conditions had significant effect on extraction of phenolic compounds and antioxidant capacities. The optimised conditions were 40% ethanol for 80 min at 65 °C, with values of 919.95 mg GAE/100 g DW for TPC, 472.73 mg CE/100 g DW for TFC, 791.71 μmol TEAC/100 g DW for ABTS and 1928.5 μmol TEAC/100 g DW for DPPH. TPC was significantly correlated with DPPH under the effects of ethanol concentration (r = 0.932) and extraction time (r = −0.938).     

Antioxidant and Free Radical Scavenging Capacity of Extensively Used Medicinal Plants in Sri Lanka

The burden of chronic diseases is rapidly increasing worldwide. Diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life course. Physiological and biochemical alterations in the human body may result in overproduction of free radicals leading to oxidative damage to biomolecules (e.g. lipids, proteins, DNA). Use of medicinal plant based products has increased recently because of their exerted beneficial properties such as antioxidant, anticancer, hypoglycaemic and hypolipidaemic activities. The present study was designed to assess the in vitro antioxidant activity and free radical scavenging capacity of ten medicinal plants which are extensively used in the Ayurvedic treatment systems in Sri Lanka. Water extracts were prepared and evaluated for their free-radical scavenging capacity and antioxidant activity using a number of chemical assays; DPPH, ABTS and FRAP. The total Phenolic (TPC) and Total Flavonoid Content (TFC) were also assessed. The TPC and TFC values of the extracts varied from 295.94±3.65 – 5.22±0.08 (mg Gallic Acid Equivalent (GAE)/g dry weight) and 115.01±1.69 – 0.97±0.002 (mg Catechin Equivalent (CE)/g dry weight) respectively. The DPPH and ABTS radical scavenging activities were higher for the Nelli (Phyllanthus emblica) extract while the least activity was observed in Venivel (Cosciniumfenestratum) extract. The FRAP activity of the extracts was well proved with the DPPH and ABTS radical scavenging activities. A positive, significant linear relationship between antioxidant activity and TPC and TFC content showed that phenolic compounds and flavonoids were the dominant antioxidant components in the medicinal herbs studied.     

草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究

研究草莓、黑莓、蓝莓3种小浆果的总酚、总黄酮、原花青素含量及其总抗氧化能力。结果表明:蓝莓全果的总酚、总黄酮、原花青素含量在所测3种浆果全果中最高,分别为9.44mg没食子酸/g干质量、36.08mg芦丁/g干质量、24.38mg儿茶素/g干质量;其总抗氧化能力也最强,达14.98mmol Trolox/100g干质量。草莓的总酚、总黄酮、原花青素含量则最低,抗氧化能力也最弱。此外,3种浆果果渣中的总酚、总黄酮、原花青素含量以及总抗氧化能力均高于全果和果汁,即果渣>全果>果汁。总酚含量、总黄酮含量以及原花青素含量与总抗氧化能力之间的相关性分析表明,总酚含量与总抗氧化能力之间存在显著线性相关,相关系数r达到0.9704,表明酚类物质是其抗氧化作用的主要物质基础。     

Optimisation of the extraction of phenolic compounds and antioxidant activity from aerial parts of Bidens pilosa L. using response surface methodology

Response surface methodology was used to find the optimum ethanol concentration and temperature which maximises the antioxidant activity (AA) of hydroalcoholic extracts from aerial parts of Bidens pilosa L. A rotatable central composite design was used, and the extracts were characterised by the determination of solid concentration (SC), total flavonoid (TFC) and total polyphenol content (TPC). AA was determined through 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulphonic acid) diammonium salt (ABTS) and 2,2‐diphenyl‐1‐pycrylhydrazyl (DPPH) radical scavenging activity. Mathematical models showed the significant effects of each variable and allowed to select the optimum conditions of ethanol concentration (62.7%) and extraction temperature (66.2 °C). The optimised extract presented an AA of 804.9 ± 12.2 Trolox equivalent antioxidant capacity (TEAC) dry base (d.b.) for DPPH and 515.8 ± 31.8 TEAC d.b. for ABTS. It was observed that both TFC and TPC showed a good correlation with AA of the extracts.     

Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (<Emphasis Type="Italic">Rosa rugosa</Emphasis> Thunb.) fruit

The present study aimed to extract total phenolic compounds (TPC), total flavonoid compounds (TFC), and ascorbic acid (AA) from the fruit of rugosa rose (Rosa rugosa Thunb.) by ultrasound-assisted extraction (UAE), and to evaluate their antioxidant activities. UAE significantly increased the extract yield compared with that obtained using the conventional method. TPC, TFC, and AA were extracted, depending on the extraction conditions (temperature, time, and ethanol concentration), in the range of 50.73–96.69, 15.93–31.88, and 3.06–6.08 mg/g, respectively. TPC and TFC were effectively extracted at a relatively high temperature (50 °C) than AA was (30 °C). The solvent condition used to extract TPC, TFC, and AA was 50% ethanol. The UAE condition for the highest antioxidant activity was obtained 30 °C, 30 min, and 50% ethanol, which were the same condition for the highest AA extraction. Among the extracts, AA showed a strong correlation with antioxidant activity at p-value of 0.001.     

Antioxidant properties of a vegetable–fruit beverage fermented with two <Emphasis Type="Italic">Lactobacillus plantarum</Emphasis> strains

Fermented vegetable–fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined during the fermentation process. Results showed that lactic acid and acetic acid accumulated gradually, whereas malic acid decreased. Glucose and fructose increased from 0.48 and 14.8 g/L to 7.7 and 20.8 g/L, respectively, while sucrose decreased slightly. Ascorbic acid also increased continuously during the fermentation to 90.74 mg/100 mL. DPPH and ABTS radical scavenging activity and FRAP reached their maximum value after 4–8 days. The accumulation of TPC, TFC, and SOD reached their maximum value on the 8th day of fermentation. Our study revealed that the L. plantarum-fermented vegetable–fruit beverage showed significant antioxidant activity, which is helpful in evaluating the fermentation end-point and developing a high-quality fermented beverage.     

Physicochemical,functional and antioxidant properties of flour from pearl millet varieties grown in India

Indian pearl millet varieties were selected, milled to flour and studied for their proximate composition, hunter color, functional, and antioxidant properties. Proximate composition and hunter color values differed significantly (p < 0.05) among varieties. Hunter L* value was found the highest for HHB-223 flour whereas a*, b* and ΔE was the highest for W-445 flour. Flours also showed significant variations in their total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity (DPPH) and metal chelating activity. Variety GHB-732 showed the highest values for TPC (3137 µg GAE/g) and DPPH (46.7 %) activity. TFC was, however, found the highest for HC-10 (2484 µg CE/g) variety. Several significant correlations were observed among different flour properties as revealed by both pearson correlations and principal component analysis. Formulation of chapatti resulted in decrease in TPC, TFC, DPPH values when compared to its flour. However, reverse was observed for metal chelating activity.     

不同品种山楂活性成分及其抗氧化活性的研究

本文以产自山东地区的山里红和大金星这两个常见山楂品种作为研究对象,山楂冻干制成粉末后测定它们的总酚、总黄酮含量及抗氧化活性(DPPH、ORAC和PSC),并采用HPLC分析抗氧化活性成分的差异。结果显示不同品种山楂中的总酚和总黄酮含量各异,其中山里红果实的总酚(61.91 mg GA equiv./g DW)和总黄酮(55.96 mg catechin equiv./g DW)含量均显著高于大金星。山楂果实提取物均有较好的抗氧化活性,其中山里红品种表现出更好的抗氧化活性,其ORAC及PSC值分别是大金星的1.54和2倍。山楂果实提取液经HPLC法分析,鉴定出7种多酚类化学成分,最主要的酚类化合物为原花青素B2以及表儿茶素,且山里红果实多酚类化合物的含量显著高于大金星。综合比较发现山楂中的活性成分含量及种类各异,且山里红的抗氧化活性较强,是天然抗氧化剂的潜在原料。     

Extraction and in vitro antioxidant capacity evaluation of phenolic compounds from pigmented aromatic rice (<Emphasis Type="Italic">Oryzae sativa</Emphasis> L.) cultivars

The aroma generating volatile components profile and in vitro antioxidant capacities of different aromatic rice cultivars was determined by GC–MS analysis and in terms of DPPH scavenging activity, lipid peroxidation inhibition, phosphomolybdenum reduction and reducing power assay. The total phenolic content including both free and bound forms in the analyzed aromatic rice cultivars, Mushki budgi (1.62 mg GAE/g), Mushki kandi (1.63 mg GAE/g) and Kamad (1.60 mg GAE/g) were found double the amount as compared to non-aromatic Koshkari (0.86 mg GAE/g) cultivar. The aromatic rice cultivars had also shown higher total flavonoid content and antioxidant activity than non-aromatic rice cultivar (Koshkari). The GC–MS results indicated 21-aromatic compounds present in sufficient quantities in aromatic cultivars and some of them were unique to these cultivars. Among the compounds identified, aldehydes were found in higher quantity followed by alkanes, ketones and esters. Among the aromatic rice cultivars, Mushki budgi and Mushki kandi were found possessing higher quantity of flavoring components such as benzaldehyde, a carcinostatic agent. The cultivars Mushki budgi and Mushki kandi indicated positive correlation of TPC, TFC and the in vitro antioxidant components largely, while the less aromatic Kamad, correlate with only two components viz DPPH and lipid peroxidation.     

Phenolic Profiles,Antioxidant Activities,and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages

The present work investigated the phenolic profiles (including nonanthocyanin and anthocyanin phenolics), antioxidant activities, and neuroprotective potential of mulberry fruit (MF) (Morus atropurpurea Roxb.) grown in China at different ripening stages. High‐performance liquid chromatography‐tandem mass spectrometry method (HPLC‐MS/MS) was used to identify and quantify the phenolic compounds. The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TAC) were determined using spectrophotometric methods. The neuroprotective effects of MFs at different ripening stages were investigated using Aβ_25‐35‐treated PC12 cells as the cellular model of Alzheimer's disease. Of the 19 phenolic compounds characterized from the MF extracts, the contents of rutin and anthocyanins increased and that of chlorogenic acid decreased significantly with maturity. At the fully ripened stage, MF extracts showed the highest amounts of TPC (11.23 mg gallic acid equivalents/g fresh weight), TFC (15.1 mg rutin equivalents/g fresh weight), and TAC (1177 mg cyanidin 3‐O‐glucoside equivalents/100 g fresh weight). Meanwhile, antioxidant activity of MF extracts at this stage was highest according to ABTS (an IC50 value of 4.11 μg/mL) and DPPH (an IC50 value of 10.08 μg/mL) assays. Cellular assays revealed increased cell viability in cells treated with the ripe MF extracts; compared with the control groups, the ripening fruits also increased the antioxidant enzyme levels in PC12 cells. Together, these results suggest that the antioxidant activities and neuroprotective properties of ripening MFs are related to the contents and types of phenolic compounds that are present in the fruits.     

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

The extracts from kinnow peel, kinnow seeds, litchi pericarp, litchi seeds, grape seeds, and banana peel were screened for total phenolic content (TPC), trolox equivalent antioxidant capacity (TEAC), 1,1 diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, as well as reducing power. Kinnow peel extract exhibited the highest reducing power, TEAC, and DPPH free radical scavenging activity, whereas, the phenolic content of 37.4 mg GAE/g-dw was highest for grape seed extract. Banana peel extract with a low TPC showed the lowest reducing power, TEAC as well as DPPH free radical scavenging activity among the fruit residue extracts examined in the present study. Correlation analysis between the reducing power and DPPH radical scavenging ability; reducing power and ABTS radical scavenging activity; and ABTS and DPPH radical scavenging abilities showed a high degree of correlation (r² = 0.85-0.91). However, r² of 0.36, 0.66, and 0.49 between TPC and DPPH radical scavenging activity; TPC and reducing power; and TPC and ABTS radical scavenging ability, respectively, indicated that some non-phenolic compounds also contributed to the total antioxidant activity in fruit residue extracts examined in this study. To the best of our knowledge, this is the first paper presenting comprehensive data on TPC, reducing power, and antioxidant activity for the six fruit residues. This study demonstrated that kinnow peel, litchi pericarp, litchi seeds, and grape seeds, can serve as potential sources of antioxidants for use in food and pharmaceutical industry.     

Extraction of antioxidants and flavonoids from yuzu (<Emphasis Type="Italic">Citrus junos</Emphasis> Sieb ex Tanaka) peels: a response surface methodology study

In the present investigation, extraction of antioxidants and flavonoids from the peels of yuzu fruit using a single factor experiment and a response surface methodology (RSM) based on central composite design was studied. Four independent variables were evaluated at five levels with total 29 experimental runs, including ethanol concentration (EtOH), ratio of liquid to material (L/S), extraction temperature (T), and extraction time (t). The total phenolic content (TPC), total flavonoids content (TFC), two indicators of antioxidant capacity (FRAP and DPPH), and three individual major flavonoids in yuzu (hesperidin, naringin, and phloretin) served as the response functions. Quadratic polynomial equations were obtained by multiple regression analysis to predict the optimal extraction conditions. The regression analysis showed that >95?% of variations were explained by the models of different responses considered. The responses were significantly influenced by all studied factors. The Multiresponse optimized conditions targeted at maximizing all the responses were found to be EtOH?=?65.550?%; T?=?43.864?°C; t?=?119.673 min; and L/S?=?37.168 ml/g, with a desirability of 0.950. At the optimized conditions, the experimental values of FRAP (964.9?±?23.1 mgTE/g DW), DPPH (453.0?±?5.2 mgTE/g DW), TPC (1161.2?±?25.2 mgGAE/g DW), (TFC393.4?±?mgQE/g DW), hesperidin (337.2?±?4.0 mg/g DW), naringin (244.9?±?1.1 mg/g DW), and phloretin (43.9 mg/g DW) were in a reasonable agreement with the predicted values. The extraction method was applied successfully to extract antioxidants and flavonoids from yuzu peels. It also allows a fast and cost-saving process for extraction of the studied phytochemicals, in addition to improvement of the quantity of the targeted extract.     

老山芹全株及其不同部位酚类物质含量及抗氧化能力分析

比较老山芹及其不同部位（嫩叶、茎）甲醇提取物总多酚、总黄酮含量,测定5 种抗氧化指标（铁还原能力、超氧阴离子自由基清除能力、羟自由基清除能力、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS）阳离子自由基清除能力）,研究其体外抗氧化活性间的差异。结果表明：老山芹嫩叶总多酚含量为30.51 mg/g,分别为全株植物与嫩茎的1.25、1.78 倍;老山芹嫩叶总黄酮含量为28.92 mg/g,分别为全株植物与嫩茎的1.34、4.00 倍。在抗氧化能力测定实验中,铁还原能力、超氧阴离子自由基清除能力、羟自由基清除能力排序均为嫩叶＞全株植物＞嫩茎＞对照组（VC）;ABTS阳离子自由基清除能力排序为嫩叶＞全株植物＞对照组（Trolox）＞嫩茎;DPPH自由基清除能力排序为嫩叶＞嫩茎＞对照组（VC）＞全株植物。老山芹及不同部位甲醇提取物对超氧阴离子自由基、羟自由基清除能力较强,对DPPH自由基、ABTS阳离子自由基清除能力次之,铁还原能力较弱。     

Optimization of Extraction Parameters of Total Phenolics from <Emphasis Type="Italic">Annona crassiflora</Emphasis> Mart. (Araticum) Fruits Using Response Surface Methodology

In this study, response surface methodology was used to optimize the extraction temperature (25–75 °C) and ethanol concentration (0–70 %, ethanol/water, v/v) to maximize the extraction of total phenolic compounds (TPC) from araticum pulp. The efficiency of the extraction process was monitored over time, and equilibrium conditions were reached between 60–90 min. A second-order polynomial model was adequately fit to the experimental data with an adjusted R ² of 0.9793 (p < 0.0001) showing that the model could efficiently predict the TPC content. Optimum extraction conditions were ethanol concentration of 46 % (v/v), extraction temperature of 75 °C and extraction time of 90 min. Under the optimum conditions, the araticum pulp showed high TPC content (4.67 g GAE/100 g dw) and also high antioxidant activity in the different assays used (46.56 μg/mL, 683.65 μmol TE/g and 1593.72 μmol TE/g for DPPH IC₅₀, TEAC and T-ORAC_FL, respectively). From our extraction procedure, we successfully recovered a significantly higher amount of TPC compared to other studies in the literature to date (1.5–22-fold higher). Furthermore, TPC and antioxidant activity were present in the fruit in levels that are difficult to find in other common fruits. These results expose a potential approach for improving human health through consumption of araticum fruit.     

蓝莓花、茎、叶酚类物质含量及抗氧化活性比较

比较蓝莓花、嫩茎、嫩叶及老叶总多酚、总黄酮、原花青素的含量,并研究其抗氧化性能差异。结果表明:嫩叶中总多酚含量最高,为43.77 mg GAE/g(以干质量计,下同),分别是花、嫩茎和老叶的3.45、1.42、1.12倍;老叶中总黄酮、原花青素含量最高,为68.01 mg RE/g、23.29 mg CAE/g,分别是花的2.57倍和4.61倍、嫩茎的1.79倍和1.23倍、嫩叶的1.03倍和1.98倍。抗氧化性能中,老叶的铁还原能力最大,其次是嫩茎和花,嫩叶较差;清除·OH的能力为嫩茎嫩叶花老叶;清除DPPH自由基能力和总抗氧化能力均为嫩茎嫩叶老叶花甲醇提取物,均高于对照品;蓝莓各部分提取物对DPPH自由基的清除能力最强,总抗氧化能力次之,清除·OH能力和铁还原能力较差。     

提取溶剂对青稞提取物总酚、黄酮含量及其抗氧化活性的影响

以3种不同的青稞为原料,采用不同的提取溶剂(水、60%乙醇、60%甲醇、60%丙酮、95%乙醇、100%甲醇、100%丙酮)对青稞进行提取。对各提取物的总酚、总黄酮进行测定,同时采用3种抗氧化方法:二苯代苦味酰自由基(DPPH)、2,2’-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐自由基(ABTS)和总抗氧化能力(FARP)评价青稞提取物的抗氧化活性。结果表明,95%乙醇和60%丙酮更有利于青稞多酚的提取。藏青2000的各溶剂提取物的总酚、总黄酮及抗氧化活性普遍高于相应溶剂的循化蓝青稞和香格里拉绿青稞。藏青2000的60%丙酮提取物含有最高的总酚含量,达到211.92mg GAE/100g DW;在60%乙醇提取时具有最高的总黄酮含量,达到60.11mg RT/100g DW;在60%乙醇提取时具有最强的DPPH清除能力,达到80.08%;而用60%丙酮提取时,具有最强的ABTS清除能力和总抗氧化能力,分别达到了1.85,9.28 mmol TEAC/100g DW。总酚含量与抗氧化活性均具有显著的相关性,FRAP法与DPPH、ABTS法具有极显著的相关性。综上表明,青稞富含总酚成分,是一种潜在的天然抗氧化剂资源。     

A novel antioxidant source: evaluation of in vitro bioaccessibility,antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes (Raphanus sativus L. var. niger) during simulated gastrointestinal digestion

The aim of this study was to evaluate the potency of polyphenolic extract from black radish (Raphanus sativus L. var. niger) root peel waste (PEBRRP) as an antioxidant food additive. PEBRRP was found a powerful antioxidant extract, in which had 172.9 ± 11.5, 462.72 ± 3.05, and 796.51 ± 10.4 mg TE per g dw of total antioxidant capacity (TAC) by CUPRAC, DPPH, and FRAP assays, respectively. The total phenolic content (TPC) and total flavonoid content (TFC) of PEBRRP were found as 305.51 ± 5.2 mg GAE per g dw and 171.58 ± 6.2 mg CAE per g dw, respectively. The ferulic acid (28.02 ± 4.5 mg per g dw) and epicatechin (19.82 ± 3.6 mg per g dw) were identified as the main polyphenols in undigested PEBRRP. The bioaccessibility of total phenolic and total flavonoid compounds of PEBRRP was found approximately 5%, and the antioxidant capacity of bioaccessible PEBRPP fraction was determined 6% in CUPRAC, 36% in DPPH and 47% in FRAP methods.     

Physicochemical properties,antioxidant activity and cellular protective effects of honeys from southern Africa

The southern Africa region is a region of unique floral biodiversity; this study was undertaken to address the limited knowledge regarding the physiochemical, antioxidant activity and the ability of these honeys to protect biomolecules and cells against oxidative damage. The physicochemical properties, total polyphenolic and flavonoid content (TPC and TFC), catalase and antioxidant activity (DPPH, TEAC, and ORAC assays) of 13 representative honey samples was determined. Biological and cellular protection was investigated using the erythrocyte haemolysis, the pBR322 plasmid, as well as the dichlorofluorescein diacetate (DCFH-DA) assays in SC-1 and Caco-2 cells. High TPC, TFC, catalase and antioxidant activity was obtained, and all honeys protected DNA, erythrocytes and cells in vitro. Colour, TPC, TFC and antioxidant activity correlated well but no correlation was seen between these parameters and catalase activity, biological and cellular effects. Nevertheless, honeys with high catalase activity and/or are dark in colour with high TPC, TFC and/or antioxidant activity did show the highest degree of biological and cellular protection.     

Sonication Effect on Bioactive Compounds of Cashew Apple Bagasse

This study describes some effects of high-power ultrasound on cashew apple bagasse. The main objective was to develop an optimized process for sonication of cashew apple bagasse, evaluating the effect of ultrasound on antioxidant compounds. To define the best conditions for sonication, a 2³ factorial central composite design was used changing the independent variables: bagasse/water ratio, ultrasonic power intensity (W/cm²), and processing time (min). Antioxidant compounds such as vitamin C, β-carotene, and total phenolic compounds were determined. The total antioxidant capacity (ABTS(2,2 AZINO BIS (3-ethylbenzo thiazoline 6 sulfonic acid) diammoninum salt and DPPH (2,2-Diphenyl-1-picryl-hidrazil)) was also evaluated. A thermal treatment was carried at the highest temperature reached after sonication (51 °C) to evaluate the heat effect due to a temperature increase during processing. Sonication changed the bagasse aspect from a fibrous residue to a pleasant yellow puree. The maximal concentration of vitamin C, phenolics, and β-carotene was obtained when the processing conditions were as follows: bagasse/water ratio of 1:4 (w/w), ultrasound power intensity of 226 W/cm², and 6 min of processing. The high total phenolic content (2186 mg of gallic acid/100 g DW), vitamin C (148 mg/100 g DW), and β-carotene (12 mg/100 g) obtained proved the sonication efficiency. The antioxidant activity determined by the DPPH and ABTS assays confirmed the suitability of ultrasound for the preparation of antioxidant-rich cashew apple bagasse puree.