{"paper_id":"0a0518d8-4a8b-4dbb-98fb-5f1d8f075683","body_text":"Pomegranate Septum Ultrasonic Extraction and Utilization of its Functional Benefits Against HCT-116 cells and Manufacture Gluten-Free Pancake | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Pomegranate Septum Ultrasonic Extraction and Utilization of its Functional Benefits Against HCT-116 cells and Manufacture Gluten-Free Pancake Rokaia R. Abdelsalam, Sanaa A. Elshrif, Amira K. Abdel-Daem This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7862222/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Pomegranate septum (PS), an underutilized by-product of juice processing, represents a rich source of bioactive polyphenols. This study is the first to apply ultrasound-assisted extraction (UAE) to pomegranate septum (PSU) for efficient, green recovery of bioactive. Comprehensive profiling using FTIR, GC–MS, and LC–MS/MS revealed the presence of key bioactive components. PSU revealed a diverse compound spectrum comprising 45% methyl gallate, 36% hydrolysable tannins (ellagic and gallic acids), and p -coumaric acid (6%), alongside flavonoids. These constituents were highly effective as antioxidants through ABTS, DPPH·, and FRAP assays and broad-spectrum antimicrobial effects by inhibited about 50% of Staphylococcus aureus and Pseudomonas aeruginosa . Additionally, it was displayed moderate antiproliferative activity against HCT-116 colorectal cancer cells (IC₅₀=784.09 µg/mL). It improved antioxidant capacity, nutritional quality, and microbial stability over six days in gluten-free pancakes. These results highlight PSU’s dual functionality as a natural therapeutic candidate and bioactive food ingredient promoting health and sustainability. Biological sciences/Biochemistry Biological sciences/Biotechnology Biological sciences/Microbiology Biological sciences/Plant sciences Polyphenols Antioxidant activity Cytotoxicity Functional food antimicrobial properties Sustainable nutraceuticals Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Introduction Gluten is a complex protein network found in wheat alongside different cereals. Its composition is affected by genotype, environmental conditions, and processing methods 1 . Gluten exposure is associated with serious health hazards for those with gluten-related diseases (GRDs), such as celiac disease (CD). Specifically, CD is a chronic autoimmune disease that requires a gluten-free diet for the rest of one's life 2 . Moreover, it has caused gastrointestinal symptoms and is linked to a 60% higher incidence rate of cancer, particularly colorectal cancer (CRC) 3–6 Whereas, it is the third most prevalent malignancy globally, with an estimated 1.36 million new cases diagnosed each year, and ranks as the fourth leading cause of cancer-related mortality, accounting for approximately 700,000 deaths annually 7 . Thus, global attention has been drawn to natural food-based substances with preventive potential, as dietary factors are increasingly recognized as modifiable cancer risk factors. Pomegranate ( Punica granatum L.) is a promising fruit candidate due to its medicinal properties. Non-edible parts, such as the peel, seeds, and pomace, constitute 40–50% of the processing residue. They have shown rich phytochemical profiles including polyphenols, flavonoids, tannins, and anthocyanins. At the same time, they are known for their antioxidant, antimicrobial, and anti-inflammatory properties 8–10 . Nevertheless, pomegranate septum (PS) has remained an insufficiently investigated by-product. Preliminary investigations reveal that it may exhibit bioactive potential comparable to other components. However, its incorporation into functional food products has not yet been addressed in the prevailing literature. Although PS is usually discarded, an early report suggests it contains bioactive compounds similar to the peel, which may hold untapped potential for food and health applications. To unlock the bioactive potential of pomegranate septum, advanced and environmentally friendly extraction methods are essential. Ultrasound extraction (UE) has emerged as a powerful green technology, employing acoustic cavitation to enhance mass transfer, disrupt plant cell walls, and maximize extraction efficiency while preserving the integrity of heat-sensitive compounds 11 . Utilizing food-grade ethanol offers a scalable, rapid, and eco-conscious route for extracting bioactive from plant-based waste materials 12, 13 . Furthermore, valorization of food processing residues aligns with sustainable development goals and the principles of a circular economy. Moreover, there is an increasing demand for incorporating functional plant-based ingredients into gluten-free food products, which often suffer from low nutritional value, poor texture, and reduced shelf life due to the absence of gluten. Furthermore, the majority of GF products' contents are high in carbohydrates, low in protein, and rich in fiber. Additionally, increased carbohydrate digestibility is commonplace in products that rely heavily on refined flours and/or starches 14 . So, using plant extracts, which are rich in antioxidant and antimicrobial content, may serve as effective natural fortifiers. They are improving not only the health appeal but also the technological and sensory properties of these products 15 . Therefore, this study explores the untapped potential of the bioactivity of green ethanol pomegranate septum extracted, focusing on its cytotoxic effects against HCT-116 colorectal cancer cells. In parallel, the extract was incorporated functionally as a natural antioxidant and antimicrobial agent in gluten-free pancake formulations. This dual approach—targeting both biomedical and dietary applications—highlights the pomegranate septum for the first time as a promising, eco-friendly ingredient for natural therapies and sustainable functional food ingredients. Results and discussion Phytochemical profile and antioxidant potential of ultrasound-extracted septum In this study, ultrasonic extraction yielded a pomegranate septum extract (PSU) with a remarkably high total phenolic content, comparable to its flavonoid content, as shown in Table 1 . It contains considerable quantities of tannins and anthocyanins, closely related to peel content 16 . Conversely, it has been validated with the superiority of phytochemical peel profile over pomegranate pulp or juice 17, 18 . PSU has demonstrated strong antioxidant activity with 87.86 ± 0.5% DPPH radical scavenging as well as an IC₅₀ of 31.07 µg/mL. The values reported for conventionally extracted pomegranate varieties surpassed those of three different varieties, ranging from 45% to 58% 19 . Additionally, total antioxidant capacity was 661.64 ± 2.4mg/100 g, with ABTS at (572.09 ± 0.16 µM Trolox equivalent/mg) and FERP at (148.53 ± 0.18 µM Trolox equivalent/mg). While specific data on the septum are limited, the present results clearly demonstrate its contribution to the overall antioxidant profile of pomegranate. It could be parallel with research, which reports that the interior fruit tissues harbor substantial levels of bioactive phytochemicals 20, 21 Table 1 Phytochemical Compositions and Antioxidant Activity of Pomegranate Septum By-products Component TP (mg GAE/100g) TF (mg QE/100g) TAC (mg AAE/100g) DPPH (%Inhibition) IC₅₀ (µg/mL) Tannins (mg/100g) Anthocyanins (mg/100g) Septum 1130.2 ± 4.9 1157.4 ± 1.2 661.64 ± 2.4 87.86 ± 0.5 31.07 827.6 ± 0.4 4.52 ± 0.22 TP: Total Phenols; TF: Total Flavonoids; TAC: Total Antioxidant Capacity; GAE: Gallic Acid Equivalents; QE: Quercetin Equivalents; AAE: Ascorbic Acid Equivalents; IC₅₀: Concentration at which 50% of DPPH radicals are inhibition, Values are Mean ± standard deviation of three replicates. Fourier transform infrared spectroscopy (FTIR) Fourier Transform Infrared (FTIR) spectroscopy is a vital method for characterizing the functional groups present in extracts. The FTIR spectrum, shown in Fig. 1 , displays several important changes in absorption bands. In both untreated (PSE) and sonicated septum (PSU) extracts, characteristic absorption bands were consistently observed at 3385 cm⁻¹. It corresponds to O–H stretching vibrations, which are typically attributed to hydroxyl groups in polysaccharides, flavonoids, and water molecules 21 . The persistent peak observes the stability of phenolic structures under ultrasonic treatment at 1619 cm⁻¹, which is attributed to C = C stretching in aromatic rings. Prior to ultrasound treatment, PSE was exhibited peaks at 2933 cm⁻¹ (C–H stretching of aliphatic chains), 1731 cm⁻¹ (C = O stretching of ester or carboxylic acid groups), 1351 cm⁻¹ (CH bending or C–O deformation in pectin), 1231 cm⁻¹ (C–O–C stretching in polysaccharides), 1054 cm⁻¹ (C–O stretching vibrations), 919, 869, 817, 778, and 588 cm⁻¹, indicating a complex matrix of carbohydrates, pectins, and polyphenolic compounds 22, 23 . After ultrasonic extraction, most of these peaks were retained, albeit with slight shifts in wavenumber and increased peak intensities. This reflects enhanced molecular mobility and extractability due to ultrasonic cavitation. For example, the C = O stretching peak was shifted from 1731 to 1727 cm⁻¹. It may indicate changes in the hydrogen bonding environment or the formation of free carboxylic acids from the partial hydrolysis of esters 24 . The C–O–C and C–O bands also showed subtle changes (1231 → 1228 cm⁻¹ and 1054 → 1057 cm⁻¹). It is consistent with the depolymerization of polysaccharides or disruption of cell wall components induced by ultrasound 25 . The appearance of a notable peak at 918.88 cm⁻¹ is associated with pyranose ring deformation resulting from the breakdown of complex polysaccharides. Moreover, the appearance of distinctive peaks at 1405 cm⁻¹, 897 cm⁻¹ and 632 cm⁻¹, suggests a structural transformation and enhanced release of specific compounds. The detection of a band at 897 cm⁻¹ is certainly indicative of β-glycosidic linkages, especially in carbohydrates. This specific peak is associated with the C-O-C stretching vibration, particularly the β-(1→4) bond found in cellulose. In the meantime, the peak at 632 cm⁻¹ can be related to the deformations of aromatic rings or glycosidic bond vibrations 26 . Furthermore, the presence of pectic substances or organic acid derivatives which are abundant in the septum’s cell wall matrix. It can be observed as a peak at 1405 cm⁻¹, which is commonly associated with C–H bending vibrations and symmetric stretching of carboxylate groups 27, 28 . These new peaks demonstrate ultrasonic cavitation's potential to shatter inflexible plant cell structures. It is allowing for the release of structural and bioactive components, which would otherwise be unavailable by traditional extraction 29 . GC-MS Our results, as revealed by GC-MS, indicate a significant compositional alteration with enhanced recovery of key bioactive components, as shown in Table 2 & 3 and Fig. 2 . Thereby underscoring previously underestimated functional potential of the septum. The PSE had a varied matrix that was rich in aldehydes, fatty acids, esters, and heterocyclic compounds. The dominant constituents, more than 54% of the PSE, were oleic acid, cis-vaccenic acid, 2,3-dihydroxypropyl elaidate, 11,13-dimethyl-12-tetradecen-1-ol acetate, and 5-(hydroxymethyl)-2-furancarboxaldehyde (5-HMF). These metabolites have been extensively studied for their cytotoxic, anti-inflammatory, and antioxidant properties 30–32 . In contrast, previous research on pomegranates' phytochemistry has mainly focused on the peel, rind, or seeds, which are known for their high content of polyphenols and conjugated linolenic acids 33 . Table 2 GC-MS Profile of Pomegranate Septum Extracts before Ultrasonic-Assisted Extraction Nr Compound Name Molecular Formula MW (g/mol) Area (%) 1 Furfural C 5 H 4 O 2 96 1.35 2 2-Propanone, 1,3-dihydroxy C 3 H 6 O 3 90 0.81 3 D-Alanine, N-propargyloxycarbonyl-, isohexyl ester C 13 H 21 NO 4 255 1.94 4 Furan C4H4O 68 0.62 5 4H-Pyran-4-one, 2,3-dihydroxy-6-methyl- C 6 H 8 O 4 144 2.08 6 2-Furancarboxaldehyde, 5-(hydroxymethyl)- C 6 H 6 O 3 126 17.64 7 Furazan-3-ol, 4-amino- C 2 H 3 N 3 O 2 101 0.57 8 cis-10-Nonadecenoic acid C 19 H 36 O 2 296 1.85 9 Cyclohexane, 1,1'-dodecylidenebis[4-methyl- C 26 H 50 362 2.2 10 2-Piperidinone, N-[4-bromo-n-butyl]- C 9 H 16 BrNO 233 0.55 11 trans-13-Octadecenoic acid C 18 H 34 O 2 282 3.1 12 cis-13-Octadecenoic acid C 18 H 34 O 2 282 2.93 13 cis-13-Eicosenoic acid C 20 H 38 O 2 310 2.31 14 9-Octadecenoic acid (Z)-, 2-hydroxy-1-(hydroxymethyl)ethyl ester C 21 H 40 O 4 356 1.07 15 17-Octadecynoic acid C 18 H 32 O 2 280 1.78 16 11,13-Dimethyl-12-tetradecen-1-ol acetate C 18 H 34 O 2 282 14.18 17 2,3-Dihydroxypropyl elaidate C 21 H 40 O 4 356 4.69 18 E-10,13,13-Trimethyl-11-tetradecen-1-ol acetate C 19 H 36 O 2 296 8.15 19 Oleic Acid C 18 H 34 O 2 282 10.56 20 9-Octadecenoic acid (Z)-,phenylmethyl ester C 25 H 40 O 2 372 1.96 21 cis-Vaccenic acid C 18 H 34 O 2 282 7.51 22 9-Octadecenoic acid, 1,2,3-propanetrinyl ester (E,E,E) C 57 H 104 O 6 884 3.92 23 1-Monolinoleoylglycerol TMS ether C 27 H 54 O 4 Si 2 498 3.82 24 Dasycarpidan-1-methanol, acetate (ester) C 20 H 26 N 2 O 2 326 0.75 25 Pentanoic acid, 10-undecenyl ester C 16 H 30 O 2 254 0.55 26 [1,1'-Bicyclohexyl]-4-carboxylic acid, ester C 22 H 31 FO 2 346 1.47 27 9,12,15-Octadecatrienoic acid,2-[(trimethylsilyl)oxy]-1-[[(trimethylsilyl)oxy]methyl]ethyl ester, (Z,Z,Z)- C 27 H 52 O4Si 2 496 1.29 Table 3 GC-MS Profile of Pomegranate Septum Extracts after Ultrasonic-Assisted Extraction Nr Compound Name Molecular Formula MW (g/mol) Area (%) 1 Furfural C 5 H 4 O 2 96 3.5 2 3,4-Dehydro-L-proline C 5 H 7 NO 2 113 0.6 3 D-Alanine, N-propargyloxycarbonyl-, isohexyl ester C 13 H 21 NO 4 255 2.42 4 2,4-Dihydroxy-2,5-dimethyl-3(2H)-furan-3-one C 6 H 8 O 4 144 0.41 5 1,3-Dioxane-5-methanol, 4,5-dimethyl- C 7 H 14 O 3 146 0.51 6 Furan C 4 H 4 O 68 0.52 7 4H-Pyran-4-one, 2,3-dihydroxy-6-methyl- C 6 H 8 O 4 144 4.19 8 Succinic acid, 3-methylbut-2-yl pentyl ester C 14 H 26 O 4 258 0.67 9 2-Furancarboxaldehyde, 5-(hydroxymethyl)- C 6 H 6 O 3 126 37.68 10 4-Chloro-3-n-butyltetrahydropyran C 9 H 17 ClO 176 0.49 11 3,4-Altrosan C 6 H 10 O 5 162 0.52 12 Octadecane, 3-ethyl-5-(2-ethylbutyl)- C 26 H 54 366 0.42 13 Cyclohexane, 1,1'-(2-ethyl-1,3-propanediyl)bis- C 16 H 30 222 0.48 14 Cyclohexane, 1,1'-dodecylidenebis[4-methyl- C 26 H 50 362 0.83 15 trans-13-Octadecenoic acid C 18 H 34 O 2 282 1.08 16 cis-13-Octadecenoic acid C 18 H 34 O 2 282 0.98 17 cis-13-Eicosenoic acid C 20 H 38 O 2 310 0.69 18 Erucic acid C 22 H 42 O 2 338 0.61 19 17-Octadecynoic acid C 18 H 32 O 2 280 1.34 20 11,13-Dimethyl-12-tetradecen-1-ol acetate C 18 H 34 O 2 282 20.34 21 2,3-Dihydroxypropyl elaidate C 21 H 40 O 4 356 0.39 22 E-10,13,13-Trimethyl-11-tetradecen-1-ol acetate C 19 H 36 O 2 296 2.97 23 Oleic Acid C 18 H 34 O 2 282 3.24 24 9-Octadecenoic acid (Z)-, phenylmethyl ester C 25 H 40 O 2 372 4.56 25 cis-Vaccenic acid C 18 H 34 O 2 282 3.14 26 9-Octadecenoic acid, 1,2,3-propanetrinyl ester (E, E,E) C 57 H 104 O 6 884 0.39 27 1-Monolinoleoylglycerol TMS ether C 27 H 54 O 4 Si 2 498 1.37 28 Pentanoic acid, 10-undecenyl ester C 16 H 30 O 2 254 1.62 29 [1,1'-Bicyclohexyl]-4-carboxylic acid, ester C 22 H 31 FO 2 346 1.66 30 9,12,15-Octadecatrienoic acid,2-[(trimethylsilyl)oxy]-1-[[(trimethylsilyl)oxy]methyl]ethyl ester, (Z,Z,Z)- C 27 H 52 O 4 Si 2 496 0.42 31 1H-Indene, 5-butyl-6-hexyloctahydro- C 19 H 36 264 1.81 After ultrasound-assisted extraction, a marked enhancement in bioactive composition was observed. The concentration of 5-HMF increased more than twofold, indicating an improvement in extraction efficiency for thermally stable furan derivatives under ultrasonic cavitation. This result outperforms previous reports in the pomegranate peel 34, 35 . It suggests that the septum may represent an underexplored yet potent source of furan derivatives. Additionally, 11,13-dimethyl-12-tetradecen-1-ol acetate ascended to 20.34%, while 9-octadecenoic acid (Z)-, phenylmethyl ester increased to 4.56%. These components are rarely detected in other pomegranate matrices. Notably, despite a reduction in overall fatty acid content post ultrasonic treatment, including oleic acid, cis-vaccenic acid, and trans-13-octadecenoic acid, the structural variety of lipid derivatives was preserved. Furthermore, new bioactive molecules, more than 6% such as D-alanine derivatives and 4H-pyran-4-one, 2,3-dihydroxy-6-methyl, were extracted, likely due to ultrasonic cell wall disruption and enhanced mass transfer 34, 36 . Moreover, these results provide a distinct GC-MS fingerprint of PSU, which is characterized by a predominance of lipids, furan derivatives, and esters. Meanwhile, it may have pharmaceutical applications due to its anticancer, antibacterial, and emulsifying characteristics 37 . Quantitative phenolic and flavonoid component using LC-MS-MS Bioactive compounds are crucial for cancer prevention as they help in scavenging free radicals and reducing oxidative stress in cells. Various plant extracts have shown strong antioxidant potential, especially through DPPH radical neutralization. In a recent study, LC-MS analysis was used to identify and measure 22 phenolic and flavonoid constituents in pomegranate septum extract (PSU). It indicates potential as a valuable yet underexplored source of bioactive components, as shown in Fig. 3 . Interestingly, methyl gallate was detected at a markedly higher level in the pomegranate septum extract (167 ppm), representing approximately a fourfold increase relative to the peel and juices 38,39 . Notably, methyl gallate and catechin were enriched (approximately 50% of the identified phenolic structure). It may significantly contribute to the superior antioxidant and antimicrobial efficacy through synergistic mechanisms. Hydrolysable tannins were detected as ellagic acid at 136 ppm and gallic acid at 13.1 ppm, which aligns with their well-established anti-inflammatory, antioxidant, and anticancer properties 40 . Our results revealed higher levels of ellagic acid in PSU compared to pomegranate peel extracts reported, which has garnered significant research interest due to its wide range of bioactivities, including antioxidant 41 , anti-inflammatory 42 , anti-mutagenic 43 , gastroprotective 44 , cardioprotective 45 , neuroprotective 46, 47 , hepatoprotective 48, 49 , and anticancer properties 50 . Minor compounds under one ppm were detected, including 3,4-dihydroxybenzoic acid and p-coumaric acid, while trace amounts of rutin and quercetin were also identified. It has contributed to the variability of the phytochemical fingerprint, resembling profiles reported in other underutilized tissues 51 . On the other hand, compounds such as vanillin, resveratrol, daidzein, naringenin, apigenin, and kaempferol were not detected in the extract. Additionally, these results indicate that, despite being a lesser-known byproduct, the pomegranate septum possesses a distinct and functionally intriguing phenolic signature, which highlights its potential as a promising source of bioactive compounds with applications in nutraceuticals and pharmaceuticals. Antibacterial activity of PSU The antibacterial potential of PSU extract was evaluated against four key bacterial strains, including Staphylococcus aureus , Escherichia coli , Bacillus subtilis , and Pseudomonas aeruginosa. At the same time, a concentration ranged from 6 to 1000 µg/mL. Our result demonstrated a clear dose-dependent inhibitory effect, with distinct variations in susceptibility among Gram-positive and negative bacteria (Fig. 4 ). A common Gram-positive pathogen (S. aureus) exhibited the highest susceptibility, with inhibition percentages surpassing 50% at 1000 µg/mL. This supports previous research by Zhou 36 , which found that pomegranate peel extracts high in polyphenols have strong bactericidal effects on S. aureus through oxidative stress induction and cell membrane rupture. The effectiveness of PSU indicated by similar amounts of hydrolysable tannins, flavonoids, and ellagitannins in peels, which are known for their antibacterial properties 52 . Interestingly, P. aeruginosa , a bacterium known for its high resistance due to efflux pump mechanisms and decreased membrane permeability 53 . PSU showed notable inhibition (> 45%) at concentrations ≥ 400 µg/mL, followed by a slight plateau. This observation could be suggesting the presence of saturation effects or adaptive resistance at higher doses 54 . This result indicates the presence of active compounds in the septum that can overcome bacterial resistance mechanisms, a feature previously attributed primarily to the peel. Indeed, Sweidan 55 demonstrated that methanolic peel extracts had a high level of antibacterial activity against P. aeruginosa , with MIC values ranging from 250 to 500 µg/mL. So, PSU could provide a new sustainable option to natural antibacterial agents. B. subtilis and E. coli responded with moderate inhibition patterns. B. subtilis exhibited ~ 35% inhibition at higher concentrations, whereas E. coli showed a more gradual response that depended on dose. This could be attributed to structural differences in the E. coli cell walls, which possess an outer membrane that often reduces permeability to phenolic compounds 56 . Pomegranate peel has been known for its high phenolic content and potent antibacterial properties, whereas the septum remains largely overlooked despite containing similar or even higher concentrations of certain ellagitannins 57 . This extensive action suggests that it could be effective against a wider range of bacterial strains than previously thought. So, PSU could provide a new sustainable option to natural antibacterial agents. Therefore, further investigation could pave the way for innovative treatments in combating bacterial infections through its applications. Anti-proliferative activity Cytotoxicity assay (MTT) with microscopic analysis was investigated for CRC (HCT-116) after 48 h treatment with PSU extract. A clear concentration-dependent decline in cell viability was demonstrated, as visually confirmed by morphological deterioration and quantitatively supported by reduced formazan production (Fig. 5 ). Controls (Panel A), cells formed a dense, confluent epithelial monolayer with intact membranes and robust adherence—signifying vigorous metabolic activity. Exposure to low PSU concentrations (100 ppm, Panel B; 150 ppm, Panel C) elicited subtle morphological stress responses, including minor cell shrinkage and diminished intercellular contacts, while maintaining monolayer integrity. It was indicating early sublethal damage. At intermediate concentrations (200 ppm, Panel D; 300 ppm, Panel E; and 400 ppm, Panel F), cells displayed definitive apoptotic markers, including cytoplasmic condensation, membrane blebbing, and partial detachment. Higher concentrations (500 ppm, Panel G; 600 ppm, Panel H and 800 ppm, Panel I) further reduced viable cell numbers. The morphological and biochemical results show widespread rounding, detachment, and apoptotic body formation. At concentration 1000 ppm (Panels J), the monolayer was almost completely eradicated, with widespread lysis and minimal debris, which correlated with near-complete suppression of mitochondrial activity in the MTT assay. The explanation of these results can be due to high levels of methyl gallate along with detectable amounts of gallic and ellagic acids, all of which are known to exert potent bioactivities. Methyl gallate demonstrated a context-dependent influence on cellular viability, acting as an antioxidant in normal cells while inducing apoptosis in malignant ones through ROS modulation and mitochondrial dysfunction 58–60 . This dual behavior mirrors the biological actions of other pomegranate polyphenols: ellagic acid has been shown to trigger apoptosis in HCT-116 cells via the TGF-β1/Smad3 pathway and mitochondrial impairment 49, 50 , whereas gallic acid promotes apoptosis and regulates autophagy in colorectal cancer cells through mitochondrial and ROS-mediated signaling 61 . The coexistence of these phenolic constituents in the septum extract likely contributes to a synergistic enhancement of its antioxidant and antiproliferative potential. Dose-dependent cytotoxic effects on colon cancer cells were shifting from apoptosis at moderate concentrations (IC₅₀ = 784.09 µg/mL) toward necrosis at the highest dose. Impact of spraying PSU on quality and shelf life of gluten-free pancakes Physicochemical, phytochemical, microbiological, and organoleptic qualities were evaluated for (GF) pancakes that were sprayed with (PSU) at concentrations of 800 and 1000 ppm compared with a gluten-free control as follows: Baseline composition and batter characteristics of control gluten-free pancakes The gluten-free pancake being studied has been found to possess typical physicochemical properties, which are detailed in the Table 4 . The moisture content of the pancake was measured at 41.14 g/100 g, aligning with the approach of using alternative structuring agents in gluten-free systems to maintain water retention. With a swelling index of 9.92 and a specific gravity of 1.034, the pancake demonstrated adequate aeration, while its viscosity of 20.50 Pa·s and consistency of 2.51 indicated stable interactions among starch, protein, and hydrocolloids. The baking loss, at 25.71%, fell within the expected range for gluten-free bakery products. These outcomes are in line with previous research, emphasizing the significance of hydration and formulation design in preserving the technological and sensory quality of gluten-free pancakes 62–64 . Table 4 Chemical Compositions and Physical Characteristics of Control Gluten-free Pancake Chemical Composition (g/100 g) Physical Tests of Dough Value Moisture 41.1 ± 0.01 Swelling index 9.92 ± 0.03 Ash 1.68 ± 0.02 Specific gravity 1.03 ± 0.01 Protein 5.94 ± 0.08 Consistency 2.51 ± 0.02 Fat 34.7 ± 0.12 Viscosity (Pa·s) 20.5 ± 0.09 Fiber 0.23 ± 0.01 Physical Tests of Pancake Baking loss (%) 25.7 ± 0.07 * Values are Mean ± standard deviation of three replicates. Quality and storage stability of fortified gluten-free pancakes The response surface methodology (RSM) plots illustrated the combined influence of extract concentration and storage period on color parameters ( L*, a *, b *) and bioactive responses, including total antioxidant capacity (TAC), total phenolic content (TPC), and flavonoid concentration, as shown in Fig. 6 . Enhancing color stability resulted from increasing the level of pomegranate extract. Treated samples retained greater lightness and more vibrant red–yellow hues compared to the control. This improvement can be attributed to the protective action of phenolic compounds, which inhibit oxidative browning and stabilize natural pigments through metal-chelating and radical-scavenging mechanisms. Simultaneously, higher extract concentrations preserved greater levels of total antioxidant capacity, phenols, and flavonoids throughout storage. This indicates that phenolic antioxidants effectively mitigate oxidative degradation of bioactive compounds. The curvature and elliptical contour patterns in the RSM surfaces confirmed that both factors extracted (concentration and storage time) jointly influenced these responses in a non-linear manner. The GF pancakes treatment had no discernible effect on crucial physico-chemical characteristics, such as moisture content and pH, during six days of storage at room temperature. It may be due to coating with rich in phenolic compounds, which can slow down the staling process by enhancing water retention, visual quality and functional stability of bakery products 15, 65–69 . Sensory evaluations revealed that the addition of PSU significantly enhances the overall quality of the gluten-free pancakes, presented in Fig. 7 . It increased their consumer appeal as compared to the gluten-free control. Furthermore, microbial investigations revealed a significant decrease in pancake content of total plate counts. Strong antimicrobial efficacy was exhibited by delaying the microbial deterioration and extending shelf life during ambient storage 70, 71 . This stability suggests that the incorporation of PSU not only enhances sensory attributes but also maintains the structural integrity and quality of the pancakes over storage time. Therefore, our study highlights the promising potential of pomegranate septum ultrasonic extract (PSU), obtained through an eco-friendly ultrasonic-assisted extraction process. It is highlighted as a dual-purpose bioresource for both food and health applications. The green extraction technique used in obtaining PSU supports the principles of waste valorization and sustainable chemistry. It efficiently recovers phytochemicals without the use of harsh solvents or excessive energy, aligning with eco-friendly practices. Interestingly, the PSU extract exhibited moderate cytotoxicity against HCT-116 colorectal cancer cells, with an IC₅₀ value of 784.09 µg/mL. This suggests its potential as a natural therapeutic agent. In food applications, the post-baking application of PSU extract effectively enhanced the microbial stability, antioxidant capacity, and sensory quality of gluten-free pancakes. Additionally, it extended their shelf life under ambient conditions more efficiently than other control methods. This combination opens the door for PSU extract to become a sustainable and affordable ingredient in the creation of nutraceuticals, especially in the growing gluten-free market in the food technology sector. Future research focused on the purification and refinement of the extract could help to unleash its commercial and medicinal potential. Materials and methods Chemicals and reagents Folin–Ciocalteu reagent, 2,4,6-tris (2-pyridyl)- s -triazine (TPTZ), 2,2-diphenyl-1-picrylhydrazyl (DPPH), all other chemicals and solvents used in this research were obtained from Sigma–Aldrich (St. Louis, MO) and Merck companies (Darmstadt, Germany). The GF commercial formula (Sonbolat Elforat), salt, sugar, sunflower oil, fresh eggs, vanilla, and baking powder (Dr. Oetker) were purchased from the local market in Minia city, Egypt. Preparation of the pomegranate septum extract Pomegranate fruit ( Punica granatum L.) of at least 4 kg was obtained from the Horticulture Research Farm at Minia University's Faculty of Agriculture in Minia, Egypt. The fruits were sanitized with 0.1% sodium hypochlorite solution for 5 minutes immersion; washed well with distilled water, and dried with sanitary paper towels. Pomegranate septum (PS) was manually removed from the fruit, cut into a small piece (about 1 cm 2 ) and dried at 40 ± 2°C for 48 hours in an air oven, or until a stable weight was obtained, to prevent microbial contamination and preserve phytochemical contents. The dried septum was pulverized using a laboratory mill and sieved through a 60-mesh sieve to obtain a homogeneous powder. The extract was prepared utilizing an altered technique that combined green extraction techniques with ultrasonic assistance 72 . The optimal extraction conditions were a solid-to-solvent ratio of 1:20, 70% concentration ethanolic solutions, 30 minutes, and a temperature of 35 ± 2°C in an ultrasonic wave bath operating at a single frequency of 40 kHz (Unique, USC-3300, Brazil). The extracts were vacuum-filtered via a Whatman® cotton filter and evaporated with a rotary evaporator (R-300, BUCHI, Switzerland). Sample drying was performed using a vacuum oven (Model VE-235N, Wisd LabTech, Korea) under reduced pressure at 40 ± 5°C. The resultant extracts were kept in storage at 4°C until further investigations. Quantification and qualification of bioactive PSE components Determination of total phenolics (TPs) The Folin–Ciocalteu colorimetric method was used for the determination of the total phenolic content (TPC) in ethanolic extracts of samples by a modified spectrophotometric method 73 and results were given in (mg GAE equivalents) /100 g of the sample. Determination of total flavonoids (TFs) The total flavonoids were determined using Abu Bakar's 74 colorimetric method. In a test tube, 1.00 mL of sample extract was combined with 4.50 mL of distilled water, followed by 0.30 mL of 5% (w/v) NaNO 2 . The reaction was allowed to stand for five minutes after the addition of 0.60 mL of 10% AlCl 3 .6H 2 O after 6 minutes. Next, a vortex was used to thoroughly mix in 2.00 mL of 4% NaOH solution (1 M). The absorbance was immediately measured at 510 nm, and the TFAs content was calculated by plotting a quercetin calibration curve (R 2 = 0.997). Flavonoid content was expressed as quercetin equivalents (QRs)/ /100g of sample. Determination of total anthocyanin and tannins Anthocyanin (as cyanidin-3-glycoside mg/100g) pigment was measured following the method described by Ranganna 75 . The total tannin content (TT) was measured spectrophotometrically based on the Folin-Ciocalteu method 76 with slight modifications Definition of the antioxidant capacity Radical scavenging activity The antioxidant activities of the PSU extracts were assessed by measuring free radical scavenging activity via the discoloration of these solvents of the free radical 1,1 diphenyl-2- picrylhydrazyl (DPPH) as described by Brand – Williams 77 as follows: Two ml, ethanol (70%) and water solution of either test material at various concentrations (1–64 µg/ml) and methanol solution used as control were added to 2 ml of solution DPPH (25 mg/L) in methanol, and the reaction mixture was shaken vigorously and left in darkness for 30 min. The mixture was measured at 517 nm using a T80 UV/Vis spectrophotometer against pure methanol (blank). The following formula was used to calculate the radical scavenging activity percentage: Radical scavenging (%) = [(A 0 – A 1 / A 0 ) x 100], Where: A 0 is the absorbance of the control, and A 1 is the absorbance of the sample extracts. We calculated the sample's effective concentration required to scavenge 50% of the DPPH free radicals, known as the inhibitory concentration value (IC 50 ). The ABTS-method The assay was performed in microplates using the Arnao et al. method, with modifications made by Elkholy 78 at 2023. In short, 192 mg of ABTS were dissolved in distilled water and then transferred to a 50 mL volumetric flask, with the volume being filled with distilled water. After adding 1 mL of the prior solution to 17 µL of 140 mM potassium persulfate, the combination was kept in the dark for a whole day. The final ABTS dilution utilized in the experiment was then obtained by adding 50 mL of methanol to 1 mL of the reaction mixture. The reaction was incubated at room temperature after 190 µL of the freshly made ABTS reagent and 10 µL of the sample or compound were combined in a 96-well plate (n = 6) for thirty minutes in the dark. The drop in ABTS color intensity at 734 nm was observed at the conclusion of the incubation period. Data are expressed as means ± SD using the following equation: P𝑒𝑟𝑐𝑒𝑛𝑡𝑎𝑔𝑒 I𝑛ℎ𝑖𝑏𝑖𝑡𝑖𝑜𝑛 %= (𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝑎𝑏𝑠𝑜𝑟𝑏𝑎𝑛𝑐𝑒 𝑜𝑓 𝑏𝑙𝑎𝑛𝑘−𝑎𝑣𝑒𝑟𝑎𝑔𝑒 𝑎𝑏𝑠𝑜𝑟𝑏𝑎𝑛𝑐𝑒 𝑜𝑓 𝑡ℎ𝑒 𝑡𝑒𝑠𝑡)/ 𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝑎𝑏𝑠𝑜𝑟𝑏𝑎𝑛𝑐𝑒 𝑜𝑓 𝑏𝑙𝑎𝑛𝑘 *100 The FRAP-methods The experiment was performed in microplates using a slightly modified Benzie 79 methodology technique. Fresh TPTZ reagent was made using 300 mM Acetate Buffer (PH = 3.6), 10 mM TPTZ in 40 mM HCl, and 20 mM FeCl 3 at 10:1:1 v/v/v ratios. The reaction was incubated at room temperature for half an hour in the dark after 10 µL of the sample and 190 µL of the freshly made TPTZ reagent were combined in a 96-well plate (n = 3). The blue color produced by incubation was detected at 593 nm. The calibration curve (R² = 0.997) is used to calculate the samples' ferric reduction capacity as µM TE/ mg extract. Means ± SD are used to represent data Fourier transform infrared (FTIR) Fourier transform infrared (FTIR) spectroscopy is regarded as a reliable and exact approach for identifying a functional group. FTIR analysis was performed on PSE and PSU extracts. A sample weighing (mg) was mixed with fifty milligrams of FTIR-grade KBr. The FTIR spectroscope (Shimadzu, IR Affinity, Japan) was then used to analyze it. It has a scanning range of 400–4000 cm − 1 and a resolution of 4 cm − 1 80 . GC-MS analysis The GC-MS analysis was performed using a Thermo Scientific TG-5MS fused silica capillary column (30 m, 0.25 mm, 0.1 mm film thickness) in the mass spectrometry lab at the National Research Centre (NRC), Dokki, Giza. For the detection using GC-MS, an electron ionization system operating at an ionization energy of 70 eV is used. The carrier gas is helium, which is kept at a steady flow rate of 1 ml/min. The temperature of the injector and MS transfer line was set to 280°C. Quantification of all the identified components was investigated using a percent relative peak area. A tentative identification of compounds was performed based on the comparison of their relative retention times and mass spectra with those of the NIST and WILLY library data of the GC-MS system 81 . LC–MS/MS analysis Flavonoid and phenolic components were profiled using tandem mass spectrometry, electrospray ionization, and liquid chromatography (LC–MS/MS). Chromatographic separation was carried out using a Singaporean SCIEX Triple Quad TM 5500 + MS/MS system that was coupled to an Exion LCTM AC system (USA) and equipped with an electrospray ionization (ESI) source. Separation was performed on a Poroshell 120 EC-C18 column (3.0 × 100 mm, 2.7 µm) at room temperature. A gradient elution program was used to administer solvents A (0.1% formic acid in water) and B (acetonitrile, LC grade) in the mobile phase. The sequence was 0–1 min (8% B), 4 min (15% B), 12 min (20% B), 20 min (30% B), and 25 min (45% B), with a return to 8% B at 25.01 min and held until 28 min. Additionally, the Injection volume was five microliters, and the flow rate was adjusted between 0.4 and 0.5 ml/min. The mass spectrometer operated in both positive and negative ionization modes under multiple reaction monitoring (MRM). In negative mode, the following source parameters were applied: curtain gas at 25 psi, collision gas at nine psi, ion spray voltage at − 4500 V, source temperature at 500°C, and ion source gases 1 and 2 at 50 psi. Compound-specific MRM transitions were optimized for sensitivity and selectivity. The optimized MRM parameters—including Q1 and Q3 m/z values, retention time (RT), collision energy (CE), collision cell exit potential (CXP), and delustering potential (DP)—for each analyte are summarized in Table 5 below. Table 5 Optimized MRM Transition Parameters for the Quantification of Phenolic and Flavonoid Compounds by LC–ESI–MS/MS Compound Name Q1 (m/z) Q3 (m/z) RT (min) CE (V) CXP (V) DP (V) Gallic acid 168.9 124.9 1.67 -30 -11 -110 Gallic acid 168.9 79 1.67 -30 -11 -110 Caffeic acid 178.9 135 5.83 -22 -9 -115 Caffeic acid 178.9 107 5.83 -30 -7 -115 Rutin 609 299.9 9.13 -48 -15 -230 Rutin 609 270.9 9.13 -70 -9 -230 Coumaric acid 162.9 119 7.70 -20 -7 -90 Coumaric acid 162.9 93 7.70 -40 -5 -90 Vanillin 151 136 7.48 -25 -9 -140 Vanillin 151 92 7.48 -30 -7 -140 Naringenin 271.1 151 20.98 -30 -15 -130 Naringenin 271.1 119 20.98 -40 -11 -130 Quercetin 301 151 18.16 -28 -9 -50 Quercetin 301 178.8 18.16 -20 -7 -50 Ellagic acid 301 145 8.97 -40 -14 -120 Ellagic acid 301 245 8.97 -38 -14 -120 3,4-Dihydroxybenzoic acid 152.9 109 3.13 -40 -5 -75 3,4-Dihydroxybenzoic acid 152.9 90.9 3.13 -20 -7 -75 Hesperetin 301 164 22.62 -23 -10 -125 Hesperetin 301 136 22.62 -38 -10 -125 Cinnamic acid 146.9 102.6 18.16 -17 -6 -60 Cinnamic acid 146.9 77 18.16 -33 -6 -60 Methyl gallate 183 124 5.04 -30 -10 -110 Methyl gallate 183 140 5.04 -30 -10 -110 Kaempferol 284.7 93 22.08 -46 -10 -120 Kaempferol 284.7 116.8 22.08 -52 -10 -120 Ferulic acid 192.8 133.9 8.89 -16 -5 -25 Ferulic acid 192.8 177.9 8.89 -12 -5 -25 Syringic acid 196.9 122.8 6.23 -24 -5 -30 Syringic acid 196.9 181.9 6.23 -12 -5 -30 Apigenin 269 151 21.47 -15 -7 -35 Apigenin 269 117 21.47 -15 -7 -35 Catechin 288.8 244.9 5.05 -16 -8 -40 Catechin 288.8 109 5.05 -32 -8 -40 Daidzein 253 132 16.22 -55 -10 -65 Daidzein 253 91 16.22 -50 -13 -65 Chlorogenic acid 353 191 5.10 -35 -10 -60 Chlorogenic acid 353 127 5.10 -40 -10 -60 Resveratrol 227 185 14.27 -26 -10 -53 Resveratrol 227 143.06 14.27 -40 -10 -53 Rosmarinic acid 359.1 161.03 13.42 -20 -10 -60 Rosmarinic acid 359.1 197.05 13.42 -20 -10 -60 Q1 and Q3 represent the precursor and product ion mass-to-charge ratios (m/z), respectively. RT: retention time; CE: collision energy; CXP: collision cell exit potential; DP: delustering potential. Evaluation of antimicrobial susceptibility tests Preparing a suspension of microorganisms The study was implemented using four distinct bacterial strains: Staphylococcus aureus and Bacillus subtilis as Gram-positive bacteria, and Escherichia coli and Pseudomonas aeruginosa as Gram-negative bacteria. The strains were cultivated until they reached the log phase of growth on nutrient-rich media. The bacteria were gathered, cleaned, and then resuspended in buffer or sterile saline. The culture was then added to and propagated in tryptic soy broth (TSB) and incubated at 37°C for 24 hours to create the bacterial inoculum. Cell density was often ascertained using optical density measurements. The standardized inoculum was adjusted to 0.5 McFarland standard levels to achieve the required final cell density (1.5×10 8 CFU/mL) for the experiment. Positive control was prepared by neomycin (100 µg) for Gram-negative and positive species 82 . The inhibition zone test The four microbial species, S. aureus , B. subtilis , E. coli , and P. aeruginosa , were placed in Petri dishes with a thick coating of Muller-Hinton agar (MHA) media. Using the agar (disc and well) diffusion assays for evaluating the antimicrobial activity of the ethanolic extract (PSU). The fungi were cultivated on Sabouraud dextrose agar (SDA) medium. The agar layer was aseptically covered with 100 µL of a newly produced culture of each microbial species. A sterile cork borer with a 6 mm diameter was used to form specific wells in the agar for the well diffusion experiment. These wells hold 100 µL of the tested extract solution (20 mg/mL). In the disc diffusion experiment, discs (6 mm) were saturated with 100 µL of the tested extract and placed on the surface of agar plates infected with the targeted bacteria. Following, the plates were incubated at 37°C for 24 h. A Vernier calliper was used to measure the medium developed zones of inhibition (ZOI), and the width of each zone (mm) 82 . Evaluation of antiproliferative activity Cell culture HCT-116 cells were obtained from Nawah Scientific Inc. in Mokatam, Cairo, Egypt. They are used for studying colorectal cancer. These cells were kept in RPMI media that included 100 mg/mL of streptomycin, 100 units/mL of penicillin, and 10% heat-inactivated fetal bovine serum. They were incubated in a humid environment with 5% CO₂ at a temperature of 37°C. Cytotoxicity Cell viability was evaluated using the MTT assay. Each well of a 96-well plate received a 100 µl aliquot of cell suspension that contained 5,000 cells. The plates were then incubated in complete media with 5% CO₂ for 24 hours at 37°C. A further 100 µl of liquid containing a varying drug dose was then added to each well. After the medications were exposed for 48 hours, the culture medium was discarded. Next, each well received 100 µl of PBS and 20 µl of an MTT solution (3-(4,5-dimethylthiazol-2-yl-2,5-diphenyltetrazolium bromide). This mixture was incubated at 37°C for four hours. After the incubation period ended, 100 µl of pure DMSO was added to dissolve the formazan crystals. Finally, a multi-well plate reader (LABTECH®-FLUO Star Omega, Ortenberg, Germany) was used to record the solution's absorbance at 570 nm. Application of gluten-free pancake Preparation of pancake The gluten-free (GF) commercial formula (Sonbolat Elforat) is composed of white rice flour, brown rice flour, quinoa flour, cornstarch, and Arabic gum. The gluten-free pancake was prepared according to Maghsoud 83 methodology with modifications. In our study, we used the following formula: 0.3 g salt, 20 g sugar, 4.2 g baking powder, 0.5 g vanilla powder, 100 g GF, 150 g milk, 6 g vegetable oil, and 57 g whole egg. The control sample (containing wheat flour), instead of GF, was used. For the preparation of the pancakes, the egg was mixed with a high-speed electric mixer (Braun, model MR 4000HC, Germany) for 1.5 min in an empty bowl, followed by adding liquid ingredients (milk and vegetable oil) and mixing. Then, the dry ingredients were sifted and added. The batter was mixed for 2 min and then left for 10 min at the ambient temperature. The pancakes were cooked in a flat-surfaced pan. Initially, preheat to 170 to 180°C. Then, add 20 to 25 g of pancake batter and cook for about 1.5 minutes, or until bubbles form on the pancakes' surface. The pancakes were then heated on the other side for another minute. Gluten-free pancakes were uniformly sprayed on both sides with pomegranate septa ultrasonic extract (PSU) at two concentrations: 800 ppm and 1000 ppm. The product is allowed to cool and then packaged in high-density polyethylene bags (HDPE). The packaged pancakes were stored at ambient room temperature for a week. They were conducted at designated time intervals to assess physicochemical, microbiological, and functional properties. Physicochemical and phytochemical properties Chemical attributes of gluten-free pancakes were evaluated. Moisture content, protein, fat, ash, and crude fiber (on a dry weight basis) were determined according to the American Association of Cereal Chemists methods 84 . Carbohydrates were determined by the difference 85 . The pH levels of the samples were measured using the AOAC methodology. In accordance with the AOAC 86 method, titratable acidity was expressed as a percentage of citric acid using a solution of 0.1N NaOH. The pancakes' crust color was assessed after 20 minutes of full cooling 87 . Folin-Ciocalteu reagent was used to measure total phenolic compounds (TP), expressed as mg of gallic acid equivalents per 100 g of extract 73 . The anti-radical activity (ARA), as DPPH· (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, was determined using the method of Brand-Williams 77 . Total plate count (TPC) Total plate count (TPC) was measured in colony-forming units per gram (CFU/g) following Di Liello's methods 88 . Sensory evaluations The sensory characteristics (color, flavor, texture, taste, and overall acceptance) of the pancakes were assessed 2 hours post-production. Fifteen trained panel, (10 females and 5 males, aged 22–45 years) from the Food Science Department, Faculty of Agriculture, Minia University. All panelists were regular consumers of bakery products and were briefed on the evaluation procedure prior to testing. The sensory assessment was carried out 2 hours after production of each sample. Sensory characteristics using a nine-point hedonic scale, which ranged from 1 (dislike highly) to 9 (like extremely). Each panelist was given 30 ml of juice supplied in a transparent, white glass for easy visual examination. Water was available to clear the palate in between samples 64 . . Statistical analysis Statistical analysis took place using SPSS software. Results are shown as arithmetic means ± standard deviation (SD). Means and SD were calculated, and Duncan's multiple range test was applied at a significance level of 5%. The IR Analyzer Spectroscopic solution software was used to analyze the FTIR spectra, making it easier to identify and assign functional groups based on peak positions and intensities. The interactive effects of extract concentration and storage time on color and bioactive parameters were analyzed using Response Surface Methodology (RSM). Statistical modeling and analysis of variance (ANOVA) were performed using Minitab (version 22, USA), while Origin Pro (version 19, Origin Lab, USA) was used to generate three-dimensional surface and contour plots. The fitted quadratic models were used to visualize factor interactions and identify the optimal response region. Boxplots were generated in Minitab using the panel variable “Treatment” to illustrate the distribution of sensory scores for each attribute across storage times and treatments, based on the regression model. Declarations Declaration of Competing Interest No potential conflict of interest relevant to this article was reported. Open access funding provided by The Science, Technology &Innovation Funding Authority (STDF) in cooperation with The Egyptian Knowledge Bank (EKB). Authors and Affiliations Contributions All authors designed and performed the experiments, Amira K. Abdel-Daem is responsible for conducting a formal analysis, collecting and analyzing data, and creating the initial manuscript. Sanaa A. Elshrif specializes in supervision, editing, review writing and provided critical discussion. Rokaia R. Abdelsalam : supervision, data analysis, editing, provided critical discussion, writing manuscript, review writing, and final approval of the manuscript. Funding This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. Data Availability The datasets utilized and analyzed during this investigation are available upon reasonable request from the corresponding author **.** References Sabença, C., Ribeiro, M., Sousa, T. D., Poeta, P. Bagulho, A. S., & Igrejas, G. Wheat/gluten-related disorders and gluten-free diet misconceptions: a review. Foods 10 (8), 1765 (2021). .https://doi.org/10.3390/foods10081765 Lee, A. R. Dietary management of coeliac disease. Alimentary Pharmacology & Therapeutics 56 , S38-S48 (2022). https://doi.org/10.1111/apt.16974. Mazzola, A. M., Zammarchi, I., Valerii, M. C., Spisni, E., Saracino, I. M., Lanzarotto, F., & Ricci, C. 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04:59:47\",\"extension\":\"html\",\"order_by\":22,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"acdc-reference\",\"size\":198183,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"earlyproof.html\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/cc3f7ab4b24e43dd248b4889.html\"},{\"id\":96043792,\"identity\":\"dd0b712c-1883-4f61-b57d-074f8a712595\",\"added_by\":\"auto\",\"created_at\":\"2025-11-17 04:59:46\",\"extension\":\"png\",\"order_by\":1,\"title\":\"Figure 1\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":164908,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eCompar\\u003cstrong\\u003eative \\u003c/strong\\u003eFT-IR spectra of Pomegranate Septum Before (PSE) and After (PSU) Ultrasonic Extraction\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"1.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/70a8ef580a88d36fb3e2aa7e.png\"},{\"id\":96043790,\"identity\":\"3acbc6a0-807e-4ac4-b472-2a7daa7291e8\",\"added_by\":\"auto\",\"created_at\":\"2025-11-17 04:59:45\",\"extension\":\"png\",\"order_by\":2,\"title\":\"Figure 2\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":63474,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eBioactivity Classification of GC-MS Major Compounds in PSU\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"2.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/e5625aea5db77a05ce12c35e.png\"},{\"id\":96043791,\"identity\":\"7f542fa6-ed94-42d3-ad97-92256485787d\",\"added_by\":\"auto\",\"created_at\":\"2025-11-17 04:59:45\",\"extension\":\"png\",\"order_by\":3,\"title\":\"Figure 3\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":85999,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eLC–MS/MS chromatograms of phenolic standards (A) and pomegranate septum extract (B).\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"3.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/3a4001b6a6c2515bb4627edb.png\"},{\"id\":96043804,\"identity\":\"d92dcfbe-f60f-4bbd-8d32-6cb5b638bc7d\",\"added_by\":\"auto\",\"created_at\":\"2025-11-17 04:59:46\",\"extension\":\"png\",\"order_by\":4,\"title\":\"Figure 4\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":78361,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eComparative Antibacterial Activity of Pomegranate Septum Extract Against Gram-Positive and Gram-Negative\\u003cstrong\\u003e \\u003c/strong\\u003eBacteria\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"4.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/9d600c8f84ba24c718aa7f7a.png\"},{\"id\":96245810,\"identity\":\"e3cd056e-1476-452a-8bd2-019dfd5b62e3\",\"added_by\":\"auto\",\"created_at\":\"2025-11-19 07:22:59\",\"extension\":\"png\",\"order_by\":5,\"title\":\"Figure 5\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":2129480,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eMorphology of HCT-116 colorectal cancer cells treated with different concentrations of pomegranate septum ethanol extracts obtained by UAE at 35 W after 48 h\\u003cstrong\\u003e.\\u003c/strong\\u003e\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"5.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/7b955386fc8434b26e00b799.png\"},{\"id\":96043809,\"identity\":\"98b7062f-3f45-4b5a-8921-71010cc88a82\",\"added_by\":\"auto\",\"created_at\":\"2025-11-17 04:59:46\",\"extension\":\"png\",\"order_by\":6,\"title\":\"Figure 6\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":399636,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eRSM Surface Visualization of Bioactive Stability (A: TAC; B: Flavonoids and C: Phenols) and Color Dynamics (D: L*; E: a* and F: b*)\\u003cstrong\\u003e \\u003c/strong\\u003ein pancakes Fortified with Pomegranate Septum Extract during storage\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"6.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/0dc1ba5c1593c6b88f2b62b2.png\"},{\"id\":96043798,\"identity\":\"85c30bc3-33a3-43d0-8f98-73e2244a4dee\",\"added_by\":\"auto\",\"created_at\":\"2025-11-17 04:59:46\",\"extension\":\"png\",\"order_by\":7,\"title\":\"Figure 7\",\"display\":\"\",\"copyAsset\":false,\"role\":\"figure\",\"size\":191329,\"visible\":true,\"origin\":\"\",\"legend\":\"\\u003cp\\u003eSensory evaluation boxplot of gluten-free pancakes enriched with pomegranate septum extract during storage period\\u003c/p\\u003e\",\"description\":\"\",\"filename\":\"7.png\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/a2b7629162a0c284b5d0662c.png\"},{\"id\":97670439,\"identity\":\"2b314b33-73af-4b0d-b87c-597080ca0a40\",\"added_by\":\"auto\",\"created_at\":\"2025-12-08 09:30:41\",\"extension\":\"pdf\",\"order_by\":0,\"title\":\"\",\"display\":\"\",\"copyAsset\":false,\"role\":\"manuscript-pdf\",\"size\":5243027,\"visible\":true,\"origin\":\"\",\"legend\":\"\",\"description\":\"\",\"filename\":\"manuscript.pdf\",\"url\":\"https://assets-eu.researchsquare.com/files/rs-7862222/v1/ba5493d6-7e62-4abc-93b1-f099f3891582.pdf\"}],\"financialInterests\":\"No competing interests reported.\",\"formattedTitle\":\"Pomegranate Septum Ultrasonic Extraction and Utilization of its Functional Benefits Against HCT-116 cells and Manufacture Gluten-Free Pancake\",\"fulltext\":[{\"header\":\"Introduction\",\"content\":\"\\u003cp\\u003eGluten is a complex protein network found in wheat alongside different cereals. Its composition is affected by genotype, environmental conditions, and processing methods \\u003csup\\u003e1\\u003c/sup\\u003e. Gluten exposure is associated with serious health hazards for those with gluten-related diseases (GRDs), such as celiac disease (CD). Specifically, CD is a chronic autoimmune disease that requires a gluten-free diet for the rest of one's life \\u003csup\\u003e2\\u003c/sup\\u003e. Moreover, it has caused gastrointestinal symptoms and is linked to a 60% higher incidence rate of cancer, particularly colorectal cancer (CRC) \\u003csup\\u003e3\\u0026ndash;6\\u003c/sup\\u003e Whereas, it is the third most prevalent malignancy globally, with an estimated 1.36\\u0026nbsp;million new cases diagnosed each year, and ranks as the fourth leading cause of cancer-related mortality, accounting for approximately 700,000 deaths annually \\u003csup\\u003e7\\u003c/sup\\u003e. Thus, global attention has been drawn to natural food-based substances with preventive potential, as dietary factors are increasingly recognized as modifiable cancer risk factors.\\u003c/p\\u003e\\u003cp\\u003ePomegranate (\\u003cem\\u003ePunica granatum\\u003c/em\\u003e L.) is a promising fruit candidate due to its medicinal properties. Non-edible parts, such as the peel, seeds, and pomace, constitute 40\\u0026ndash;50% of the processing residue. They have shown rich phytochemical profiles including polyphenols, flavonoids, tannins, and anthocyanins. At the same time, they are known for their antioxidant, antimicrobial, and anti-inflammatory properties \\u003csup\\u003e8\\u0026ndash;10\\u003c/sup\\u003e. Nevertheless, pomegranate septum (PS) has remained an insufficiently investigated by-product. Preliminary investigations reveal that it may exhibit bioactive potential comparable to other components. However, its incorporation into functional food products has not yet been addressed in the prevailing literature. Although PS is usually discarded, an early report suggests it contains bioactive compounds similar to the peel, which may hold untapped potential for food and health applications. To unlock the bioactive potential of pomegranate septum, advanced and environmentally friendly extraction methods are essential. Ultrasound extraction (UE) has emerged as a powerful green technology, employing acoustic cavitation to enhance mass transfer, disrupt plant cell walls, and maximize extraction efficiency while preserving the integrity of heat-sensitive compounds \\u003csup\\u003e11\\u003c/sup\\u003e. Utilizing food-grade ethanol offers a scalable, rapid, and eco-conscious route for extracting bioactive from plant-based waste materials \\u003csup\\u003e12, 13\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003eFurthermore, valorization of food processing residues aligns with sustainable development goals and the principles of a circular economy. Moreover, there is an increasing demand for incorporating functional plant-based ingredients into gluten-free food products, which often suffer from low nutritional value, poor texture, and reduced shelf life due to the absence of gluten. Furthermore, the majority of GF products' contents are high in carbohydrates, low in protein, and rich in fiber. Additionally, increased carbohydrate digestibility is commonplace in products that rely heavily on refined flours and/or starches\\u003csup\\u003e14\\u003c/sup\\u003e. So, using plant extracts, which are rich in antioxidant and antimicrobial content, may serve as effective natural fortifiers. They are improving not only the health appeal but also the technological and sensory properties of these products \\u003csup\\u003e15\\u003c/sup\\u003e.\\u003cdiv class=\\\"BlockQuote\\\"\\u003e\\u003cp\\u003eTherefore, this study explores the untapped potential of the bioactivity of green ethanol pomegranate septum extracted, focusing on its cytotoxic effects against HCT-116 colorectal cancer cells. In parallel, the extract was incorporated functionally as a natural antioxidant and antimicrobial agent in gluten-free pancake formulations. This dual approach\\u0026mdash;targeting both biomedical and dietary applications\\u0026mdash;highlights the pomegranate septum for the first time as a promising, eco-friendly ingredient for natural therapies and sustainable functional food ingredients.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\"},{\"header\":\"Results and discussion\",\"content\":\"\\u003cdiv id=\\\"Sec3\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003ePhytochemical profile and antioxidant potential of ultrasound-extracted septum\\u003c/h2\\u003e\\u003cp\\u003eIn this study, ultrasonic extraction yielded a pomegranate septum extract (PSU) with a remarkably high total phenolic content, comparable to its flavonoid content, as shown in Table\\u0026nbsp;\\u003cspan refid=\\\"Tab1\\\" class=\\\"InternalRef\\\"\\u003e1\\u003c/span\\u003e. It contains considerable quantities of tannins and anthocyanins, closely related to peel content \\u003csup\\u003e16\\u003c/sup\\u003e. Conversely, it has been validated with the superiority of phytochemical peel profile over pomegranate pulp or juice \\u003csup\\u003e17, 18\\u003c/sup\\u003e. PSU has demonstrated strong antioxidant activity with 87.86\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.5% DPPH radical scavenging as well as an IC₅₀ of 31.07 \\u0026micro;g/mL. The values reported for conventionally extracted pomegranate varieties surpassed those of three different varieties, ranging from 45% to 58% \\u003csup\\u003e19\\u003c/sup\\u003e. Additionally, total antioxidant capacity was 661.64\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.4mg/100 g, with ABTS at (572.09\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.16 \\u0026micro;M Trolox equivalent/mg) and FERP at (148.53\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.18 \\u0026micro;M Trolox equivalent/mg). While specific data on the septum are limited, the present results clearly demonstrate its contribution to the overall antioxidant profile of pomegranate. It could be parallel with research, which reports that the interior fruit tissues harbor substantial levels of bioactive phytochemicals \\u003csup\\u003e20, 21\\u003c/sup\\u003e\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab1\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 1\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003ePhytochemical Compositions and Antioxidant Activity of Pomegranate Septum By-products\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"8\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c6\\\" colnum=\\\"6\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c7\\\" colnum=\\\"7\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c8\\\" colnum=\\\"8\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eComponent\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eTP\\u003c/p\\u003e\\u003cp\\u003e(mg GAE/100g)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eTF\\u003c/p\\u003e\\u003cp\\u003e(mg QE/100g)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003eTAC\\u003c/p\\u003e\\u003cp\\u003e(mg AAE/100g)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eDPPH\\u003c/p\\u003e\\u003cp\\u003e(%Inhibition)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003eIC₅₀ (\\u0026micro;g/mL)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003eTannins (mg/100g)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c8\\\"\\u003e\\u003cp\\u003eAnthocyanins (mg/100g)\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003eSeptum\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e1130.2\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;4.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e1157.4\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;1.2\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e661.64\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2.4\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e87.86\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e31.07\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e827.6\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.4\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c8\\\"\\u003e\\u003cp\\u003e4.52\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.22\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003ctfoot\\u003e\\u003ctr\\u003e\\u003ctd colspan=\\\"8\\\"\\u003eTP: Total Phenols; TF: Total Flavonoids; TAC: Total Antioxidant Capacity; GAE: Gallic Acid Equivalents; QE: Quercetin Equivalents; AAE: Ascorbic Acid Equivalents; IC₅₀: Concentration at which 50% of DPPH radicals are inhibition, Values are Mean\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;standard deviation of three replicates.\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tfoot\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003c/div\\u003e\\n\\u003ch3\\u003eFourier transform infrared spectroscopy (FTIR)\\u003c/h3\\u003e\\n\\u003cp\\u003eFourier Transform Infrared (FTIR) spectroscopy is a vital method for characterizing the functional groups present in extracts. The FTIR spectrum, shown in Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig1\\\" class=\\\"InternalRef\\\"\\u003e1\\u003c/span\\u003e, displays several important changes in absorption bands. In both untreated (PSE) and sonicated septum (PSU) extracts, characteristic absorption bands were consistently observed at 3385 cm⁻\\u0026sup1;. It corresponds to O\\u0026ndash;H stretching vibrations, which are typically attributed to hydroxyl groups in polysaccharides, flavonoids, and water molecules\\u003csup\\u003e21\\u003c/sup\\u003e. The persistent peak observes the stability of phenolic structures under ultrasonic treatment at 1619 cm⁻\\u0026sup1;, which is attributed to C\\u0026thinsp;=\\u0026thinsp;C stretching in aromatic rings.\\u003c/p\\u003e\\u003cp\\u003ePrior to ultrasound treatment, PSE was exhibited peaks at 2933 cm⁻\\u0026sup1; (C\\u0026ndash;H stretching of aliphatic chains), 1731 cm⁻\\u0026sup1; (C\\u0026thinsp;=\\u0026thinsp;O stretching of ester or carboxylic acid groups), 1351 cm⁻\\u0026sup1; (CH bending or C\\u0026ndash;O deformation in pectin), 1231 cm⁻\\u0026sup1; (C\\u0026ndash;O\\u0026ndash;C stretching in polysaccharides), 1054 cm⁻\\u0026sup1; (C\\u0026ndash;O stretching vibrations), 919, 869, 817, 778, and 588 cm⁻\\u0026sup1;, indicating a complex matrix of carbohydrates, pectins, and polyphenolic compounds \\u003csup\\u003e22, 23\\u003c/sup\\u003e. After ultrasonic extraction, most of these peaks were retained, albeit with slight shifts in wavenumber and increased peak intensities. This reflects enhanced molecular mobility and extractability due to ultrasonic cavitation. For example, the C\\u0026thinsp;=\\u0026thinsp;O stretching peak was shifted from 1731 to 1727 cm⁻\\u0026sup1;. It may indicate changes in the hydrogen bonding environment or the formation of free carboxylic acids from the partial hydrolysis of esters \\u003csup\\u003e24\\u003c/sup\\u003e. The C\\u0026ndash;O\\u0026ndash;C and C\\u0026ndash;O bands also showed subtle changes (1231 \\u0026rarr; 1228 cm⁻\\u0026sup1; and 1054 \\u0026rarr; 1057 cm⁻\\u0026sup1;). It is consistent with the depolymerization of polysaccharides or disruption of cell wall components induced by ultrasound\\u003csup\\u003e25\\u003c/sup\\u003e. The appearance of a notable peak at 918.88 cm⁻\\u0026sup1; is associated with pyranose ring deformation resulting from the breakdown of complex polysaccharides.\\u003c/p\\u003e\\u003cp\\u003eMoreover, the appearance of distinctive peaks at 1405 cm⁻\\u0026sup1;, 897 cm⁻\\u0026sup1; and 632 cm⁻\\u0026sup1;, suggests a structural transformation and enhanced release of specific compounds. The detection of a band at 897 cm⁻\\u0026sup1; is certainly indicative of β-glycosidic linkages, especially in carbohydrates. This specific peak is associated with the C-O-C stretching vibration, particularly the β-(1\\u0026rarr;4) bond found in cellulose. In the meantime, the peak at 632 cm⁻\\u0026sup1; can be related to the deformations of aromatic rings or glycosidic bond vibrations \\u003csup\\u003e26\\u003c/sup\\u003e. Furthermore, the presence of pectic substances or organic acid derivatives which are abundant in the septum\\u0026rsquo;s cell wall matrix. It can be observed as a peak at 1405 cm⁻\\u0026sup1;, which is commonly associated with C\\u0026ndash;H bending vibrations and symmetric stretching of carboxylate groups \\u003csup\\u003e27, 28\\u003c/sup\\u003e. These new peaks demonstrate ultrasonic cavitation's potential to shatter inflexible plant cell structures. It is allowing for the release of structural and bioactive components, which would otherwise be unavailable by traditional extraction \\u003csup\\u003e29\\u003c/sup\\u003e.\\u003c/p\\u003e\\n\\u003ch3\\u003eGC-MS\\u003c/h3\\u003e\\n\\u003cp\\u003eOur results, as revealed by GC-MS, indicate a significant compositional alteration with enhanced recovery of key bioactive components, as shown in Table\\u0026nbsp;\\u003cspan refid=\\\"Tab2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e\\u0026amp; \\u003cspan refid=\\\"Tab3\\\" class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e and Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig2\\\" class=\\\"InternalRef\\\"\\u003e2\\u003c/span\\u003e. Thereby underscoring previously underestimated functional potential of the septum. The PSE had a varied matrix that was rich in aldehydes, fatty acids, esters, and heterocyclic compounds. The dominant constituents, more than 54% of the PSE, were oleic acid, cis-vaccenic acid, 2,3-dihydroxypropyl elaidate, 11,13-dimethyl-12-tetradecen-1-ol acetate, and 5-(hydroxymethyl)-2-furancarboxaldehyde (5-HMF). These metabolites have been extensively studied for their cytotoxic, anti-inflammatory, and antioxidant properties \\u003csup\\u003e30\\u0026ndash;32\\u003c/sup\\u003e. In contrast, previous research on pomegranates' phytochemistry has mainly focused on the peel, rind, or seeds, which are known for their high content of polyphenols and conjugated linolenic acids \\u003csup\\u003e33\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab2\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 2\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003eGC-MS Profile of Pomegranate Septum Extracts before Ultrasonic-Assisted Extraction\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"5\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"char\\\" char=\\\".\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"char\\\" char=\\\".\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eNr\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eCompound Name\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eMolecular Formula\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003eMW (g/mol)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eArea\\u003c/p\\u003e\\u003cp\\u003e(%)\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e1\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eFurfural\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e5\\u003c/sub\\u003eH\\u003csub\\u003e4\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e96\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.35\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e2\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2-Propanone, 1,3-dihydroxy\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e3\\u003c/sub\\u003eH\\u003csub\\u003e6\\u003c/sub\\u003eO\\u003csub\\u003e3\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e90\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.81\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e3\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eD-Alanine, N-propargyloxycarbonyl-, isohexyl ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e13\\u003c/sub\\u003eH\\u003csub\\u003e21\\u003c/sub\\u003eNO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e255\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.94\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e4\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eFuran\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC4H4O\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e68\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.62\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e4H-Pyran-4-one, 2,3-dihydroxy-6-methyl-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e6\\u003c/sub\\u003eH\\u003csub\\u003e8\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e144\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e2.08\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e6\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2-Furancarboxaldehyde, 5-(hydroxymethyl)-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e6\\u003c/sub\\u003eH\\u003csub\\u003e6\\u003c/sub\\u003eO\\u003csub\\u003e3\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e126\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e17.64\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eFurazan-3-ol, 4-amino-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e2\\u003c/sub\\u003eH\\u003csub\\u003e3\\u003c/sub\\u003eN\\u003csub\\u003e3\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e101\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.57\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ecis-10-Nonadecenoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e19\\u003c/sub\\u003eH\\u003csub\\u003e36\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e296\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.85\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eCyclohexane, 1,1'-dodecylidenebis[4-methyl-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e26\\u003c/sub\\u003eH\\u003csub\\u003e50\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e362\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e2.2\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2-Piperidinone, N-[4-bromo-n-butyl]-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e9\\u003c/sub\\u003eH\\u003csub\\u003e16\\u003c/sub\\u003eBrNO\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e233\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.55\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e11\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003etrans-13-Octadecenoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e3.1\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e12\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ecis-13-Octadecenoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e2.93\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e13\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ecis-13-Eicosenoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e20\\u003c/sub\\u003eH\\u003csub\\u003e38\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e310\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e2.31\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e14\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e9-Octadecenoic acid (Z)-, 2-hydroxy-1-(hydroxymethyl)ethyl ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e21\\u003c/sub\\u003eH\\u003csub\\u003e40\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e356\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.07\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e15\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e17-Octadecynoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e32\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e280\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.78\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e11,13-Dimethyl-12-tetradecen-1-ol acetate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e14.18\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e17\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2,3-Dihydroxypropyl elaidate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e21\\u003c/sub\\u003eH\\u003csub\\u003e40\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e356\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e4.69\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e18\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eE-10,13,13-Trimethyl-11-tetradecen-1-ol acetate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e19\\u003c/sub\\u003eH\\u003csub\\u003e36\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e296\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e8.15\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e19\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eOleic Acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e10.56\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e9-Octadecenoic acid (Z)-,phenylmethyl ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e25\\u003c/sub\\u003eH\\u003csub\\u003e40\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e372\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.96\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e21\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ecis-Vaccenic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e7.51\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e22\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e9-Octadecenoic acid, 1,2,3-propanetrinyl ester (E,E,E)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e57\\u003c/sub\\u003eH\\u003csub\\u003e104\\u003c/sub\\u003eO\\u003csub\\u003e6\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e884\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e3.92\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e23\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e1-Monolinoleoylglycerol TMS ether\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e27\\u003c/sub\\u003eH\\u003csub\\u003e54\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003eSi\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e498\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e3.82\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e24\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eDasycarpidan-1-methanol, acetate (ester)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e20\\u003c/sub\\u003eH\\u003csub\\u003e26\\u003c/sub\\u003eN\\u003csub\\u003e2\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e326\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.75\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e25\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ePentanoic acid, 10-undecenyl ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e16\\u003c/sub\\u003eH\\u003csub\\u003e30\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e254\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.55\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e26\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e[1,1'-Bicyclohexyl]-4-carboxylic acid, ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e22\\u003c/sub\\u003eH\\u003csub\\u003e31\\u003c/sub\\u003eFO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e346\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.47\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e27\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e9,12,15-Octadecatrienoic acid,2-[(trimethylsilyl)oxy]-1-[[(trimethylsilyl)oxy]methyl]ethyl ester, (Z,Z,Z)-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e27\\u003c/sub\\u003eH\\u003csub\\u003e52\\u003c/sub\\u003eO4Si\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e496\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.29\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab3\\\" border=\\\"1\\\"\\u003e\\u003ccaption 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align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e4\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2,4-Dihydroxy-2,5-dimethyl-3(2H)-furan-3-one\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e6\\u003c/sub\\u003eH\\u003csub\\u003e8\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e144\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.41\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e1,3-Dioxane-5-methanol, 4,5-dimethyl-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" 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char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.52\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e4H-Pyran-4-one, 2,3-dihydroxy-6-methyl-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e6\\u003c/sub\\u003eH\\u003csub\\u003e8\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e144\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e4.19\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eSuccinic acid, 3-methylbut-2-yl pentyl ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e14\\u003c/sub\\u003eH\\u003csub\\u003e26\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e258\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.67\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2-Furancarboxaldehyde, 5-(hydroxymethyl)-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" 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colname=\\\"c1\\\"\\u003e\\u003cp\\u003e12\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eOctadecane, 3-ethyl-5-(2-ethylbutyl)-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e26\\u003c/sub\\u003eH\\u003csub\\u003e54\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e366\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.42\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e13\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eCyclohexane, 1,1'-(2-ethyl-1,3-propanediyl)bis-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e16\\u003c/sub\\u003eH\\u003csub\\u003e30\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e222\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.48\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e14\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eCyclohexane, 1,1'-dodecylidenebis[4-methyl-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e26\\u003c/sub\\u003eH\\u003csub\\u003e50\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e362\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.83\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e15\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003etrans-13-Octadecenoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.08\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ecis-13-Octadecenoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.98\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e17\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ecis-13-Eicosenoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e20\\u003c/sub\\u003eH\\u003csub\\u003e38\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e310\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.69\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e18\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eErucic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e22\\u003c/sub\\u003eH\\u003csub\\u003e42\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e338\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.61\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e19\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e17-Octadecynoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e32\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e280\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.34\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e11,13-Dimethyl-12-tetradecen-1-ol acetate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e20.34\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e21\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e2,3-Dihydroxypropyl elaidate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e21\\u003c/sub\\u003eH\\u003csub\\u003e40\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e356\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.39\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e22\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eE-10,13,13-Trimethyl-11-tetradecen-1-ol acetate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e19\\u003c/sub\\u003eH\\u003csub\\u003e36\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e296\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e2.97\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e23\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eOleic Acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e3.24\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e24\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e9-Octadecenoic acid (Z)-, phenylmethyl ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e25\\u003c/sub\\u003eH\\u003csub\\u003e40\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e372\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e4.56\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e25\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ecis-Vaccenic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e18\\u003c/sub\\u003eH\\u003csub\\u003e34\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e282\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e3.14\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e26\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e9-Octadecenoic acid, 1,2,3-propanetrinyl ester (E, E,E)\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e57\\u003c/sub\\u003eH\\u003csub\\u003e104\\u003c/sub\\u003eO\\u003csub\\u003e6\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e884\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.39\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e27\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e1-Monolinoleoylglycerol TMS ether\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e27\\u003c/sub\\u003eH\\u003csub\\u003e54\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003eSi\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e498\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.37\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e28\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003ePentanoic acid, 10-undecenyl ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e16\\u003c/sub\\u003eH\\u003csub\\u003e30\\u003c/sub\\u003eO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e254\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.62\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e29\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e[1,1'-Bicyclohexyl]-4-carboxylic acid, ester\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e22\\u003c/sub\\u003eH\\u003csub\\u003e31\\u003c/sub\\u003eFO\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e346\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.66\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e9,12,15-Octadecatrienoic acid,2-[(trimethylsilyl)oxy]-1-[[(trimethylsilyl)oxy]methyl]ethyl ester, (Z,Z,Z)-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e27\\u003c/sub\\u003eH\\u003csub\\u003e52\\u003c/sub\\u003eO\\u003csub\\u003e4\\u003c/sub\\u003eSi\\u003csub\\u003e2\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e496\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e0.42\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e31\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e1H-Indene, 5-butyl-6-hexyloctahydro-\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eC\\u003csub\\u003e19\\u003c/sub\\u003eH\\u003csub\\u003e36\\u003c/sub\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e264\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e1.81\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cp\\u003eAfter ultrasound-assisted extraction, a marked enhancement in bioactive composition was observed. The concentration of 5-HMF increased more than twofold, indicating an improvement in extraction efficiency for thermally stable furan derivatives under ultrasonic cavitation. This result outperforms previous reports in the pomegranate peel \\u003csup\\u003e34, 35\\u003c/sup\\u003e. It suggests that the septum may represent an underexplored yet potent source of furan derivatives. Additionally, 11,13-dimethyl-12-tetradecen-1-ol acetate ascended to 20.34%, while 9-octadecenoic acid (Z)-, phenylmethyl ester increased to 4.56%. These components are rarely detected in other pomegranate matrices. Notably, despite a reduction in overall fatty acid content post ultrasonic treatment, including oleic acid, cis-vaccenic acid, and trans-13-octadecenoic acid, the structural variety of lipid derivatives was preserved.\\u003c/p\\u003e\\u003cp\\u003eFurthermore, new bioactive molecules, more than 6% such as D-alanine derivatives and 4H-pyran-4-one, 2,3-dihydroxy-6-methyl, were extracted, likely due to ultrasonic cell wall disruption and enhanced mass transfer \\u003csup\\u003e34, 36\\u003c/sup\\u003e. Moreover, these results provide a distinct GC-MS fingerprint of PSU, which is characterized by a predominance of lipids, furan derivatives, and esters. Meanwhile, it may have pharmaceutical applications due to its anticancer, antibacterial, and emulsifying characteristics \\u003csup\\u003e37\\u003c/sup\\u003e.\\u003c/p\\u003e\\n\\u003ch3\\u003eQuantitative phenolic and flavonoid component using LC-MS-MS\\u003c/h3\\u003e\\n\\u003cp\\u003eBioactive compounds are crucial for cancer prevention as they help in scavenging free radicals and reducing oxidative stress in cells. Various plant extracts have shown strong antioxidant potential, especially through DPPH radical neutralization. In a recent study, LC-MS analysis was used to identify and measure 22 phenolic and flavonoid constituents in pomegranate septum extract (PSU). It indicates potential as a valuable yet underexplored source of bioactive components, as shown in Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig3\\\" class=\\\"InternalRef\\\"\\u003e3\\u003c/span\\u003e. Interestingly, methyl gallate was detected at a markedly higher level in the pomegranate septum extract (167 ppm), representing approximately a fourfold increase relative to the peel and juices\\u003csup\\u003e38,39\\u003c/sup\\u003e. Notably, methyl gallate and catechin were enriched (approximately 50% of the identified phenolic structure). It may significantly contribute to the superior antioxidant and antimicrobial efficacy through synergistic mechanisms.\\u003c/p\\u003e\\u003cp\\u003eHydrolysable tannins were detected as ellagic acid at 136 ppm and gallic acid at 13.1 ppm, which aligns with their well-established anti-inflammatory, antioxidant, and anticancer properties \\u003csup\\u003e40\\u003c/sup\\u003e. Our results revealed higher levels of ellagic acid in PSU compared to pomegranate peel extracts reported, which has garnered significant research interest due to its wide range of bioactivities, including antioxidant\\u003csup\\u003e41\\u003c/sup\\u003e, anti-inflammatory \\u003csup\\u003e42\\u003c/sup\\u003e, anti-mutagenic\\u003csup\\u003e43\\u003c/sup\\u003e, gastroprotective\\u003csup\\u003e44\\u003c/sup\\u003e, cardioprotective \\u003csup\\u003e45\\u003c/sup\\u003e, neuroprotective \\u003csup\\u003e46, 47\\u003c/sup\\u003e, hepatoprotective\\u003csup\\u003e48, 49\\u003c/sup\\u003e, and anticancer properties \\u003csup\\u003e50\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003eMinor compounds under one ppm were detected, including 3,4-dihydroxybenzoic acid and p-coumaric acid, while trace amounts of rutin and quercetin were also identified. It has contributed to the variability of the phytochemical fingerprint, resembling profiles reported in other underutilized tissues \\u003csup\\u003e51\\u003c/sup\\u003e. On the other hand, compounds such as vanillin, resveratrol, daidzein, naringenin, apigenin, and kaempferol were not detected in the extract. Additionally, these results indicate that, despite being a lesser-known byproduct, the pomegranate septum possesses a distinct and functionally intriguing phenolic signature, which highlights its potential as a promising source of bioactive compounds with applications in nutraceuticals and pharmaceuticals.\\u003c/p\\u003e\\n\\u003ch3\\u003eAntibacterial activity of PSU\\u003c/h3\\u003e\\n\\u003cp\\u003eThe antibacterial potential of PSU extract was evaluated against four key bacterial strains, including \\u003cem\\u003eStaphylococcus aureus\\u003c/em\\u003e, \\u003cem\\u003eEscherichia coli\\u003c/em\\u003e, \\u003cem\\u003eBacillus subtilis\\u003c/em\\u003e, and \\u003cem\\u003ePseudomonas aeruginosa.\\u003c/em\\u003e At the same time, a concentration ranged from 6 to 1000 \\u0026micro;g/mL. Our result demonstrated a clear dose-dependent inhibitory effect, with distinct variations in susceptibility among Gram-positive and negative bacteria (Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig4\\\" class=\\\"InternalRef\\\"\\u003e4\\u003c/span\\u003e). A common Gram-positive pathogen (S. aureus) exhibited the highest susceptibility, with inhibition percentages surpassing 50% at 1000 \\u0026micro;g/mL. This supports previous research by Zhou \\u003csup\\u003e36\\u003c/sup\\u003e, which found that pomegranate peel extracts high in polyphenols have strong bactericidal effects on S. aureus through oxidative stress induction and cell membrane rupture. The effectiveness of PSU indicated by similar amounts of hydrolysable tannins, flavonoids, and ellagitannins in peels, which are known for their antibacterial properties\\u003csup\\u003e52\\u003c/sup\\u003e.\\u003cdiv class=\\\"BlockQuote\\\"\\u003e\\u003cp\\u003eInterestingly, \\u003cem\\u003eP. aeruginosa\\u003c/em\\u003e, a bacterium known for its high resistance due to efflux pump mechanisms and decreased membrane permeability \\u003csup\\u003e53\\u003c/sup\\u003e. PSU showed notable inhibition (\\u0026gt;\\u0026thinsp;45%) at concentrations\\u0026thinsp;\\u0026ge;\\u0026thinsp;400 \\u0026micro;g/mL, followed by a slight plateau. This observation could be suggesting the presence of saturation effects or adaptive resistance at higher doses \\u003csup\\u003e54\\u003c/sup\\u003e. This result indicates the presence of active compounds in the septum that can overcome bacterial resistance mechanisms, a feature previously attributed primarily to the peel. Indeed, Sweidan \\u003csup\\u003e55\\u003c/sup\\u003e demonstrated that methanolic peel extracts had a high level of antibacterial activity against \\u003cem\\u003eP. aeruginosa\\u003c/em\\u003e, with MIC values ranging from 250 to 500 \\u0026micro;g/mL. So, PSU could provide a new sustainable option to natural antibacterial agents. \\u003cem\\u003eB. subtilis\\u003c/em\\u003e and \\u003cem\\u003eE. coli\\u003c/em\\u003e responded with moderate inhibition patterns. \\u003cem\\u003eB. subtilis\\u003c/em\\u003e exhibited\\u0026thinsp;~\\u0026thinsp;35% inhibition at higher concentrations, whereas \\u003cem\\u003eE. coli\\u003c/em\\u003e showed a more gradual response that depended on dose. This could be attributed to structural differences in the \\u003cem\\u003eE. coli\\u003c/em\\u003e cell walls, which possess an outer membrane that often reduces permeability to phenolic compounds\\u003csup\\u003e56\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003ePomegranate peel has been known for its high phenolic content and potent antibacterial properties, whereas the septum remains largely overlooked despite containing similar or even higher concentrations of certain ellagitannins \\u003csup\\u003e57\\u003c/sup\\u003e. This extensive action suggests that it could be effective against a wider range of bacterial strains than previously thought. So, PSU could provide a new sustainable option to natural antibacterial agents. Therefore, further investigation could pave the way for innovative treatments in combating bacterial infections through its applications.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cdiv id=\\\"Sec8\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eAnti-proliferative activity\\u003c/h2\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"BlockQuote\\\"\\u003e\\u003cp\\u003eCytotoxicity assay (MTT) with microscopic analysis was investigated for CRC (HCT-116) after 48 h treatment with PSU extract. A clear concentration-dependent decline in cell viability was demonstrated, as visually confirmed by morphological deterioration and quantitatively supported by reduced formazan production (Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig5\\\" class=\\\"InternalRef\\\"\\u003e5\\u003c/span\\u003e). Controls (Panel A), cells formed a dense, confluent epithelial monolayer with intact membranes and robust adherence\\u0026mdash;signifying vigorous metabolic activity. Exposure to low PSU concentrations (100 ppm, Panel B; 150 ppm, Panel C) elicited subtle morphological stress responses, including minor cell shrinkage and diminished intercellular contacts, while maintaining monolayer integrity. It was indicating early sublethal damage. At intermediate concentrations (200 ppm, Panel D; 300 ppm, Panel E; and 400 ppm, Panel F), cells displayed definitive apoptotic markers, including cytoplasmic condensation, membrane blebbing, and partial detachment. Higher concentrations (500 ppm, Panel G; 600 ppm, Panel H and 800 ppm, Panel I) further reduced viable cell numbers. The morphological and biochemical results show widespread rounding, detachment, and apoptotic body formation. At concentration 1000 ppm (Panels J), the monolayer was almost completely eradicated, with widespread lysis and minimal debris, which correlated with near-complete suppression of mitochondrial activity in the MTT assay. The explanation of these results can be due to high levels of methyl gallate along with detectable amounts of gallic and ellagic acids, all of which are known to exert potent bioactivities. Methyl gallate demonstrated a context-dependent influence on cellular viability, acting as an antioxidant in normal cells while inducing apoptosis in malignant ones through ROS modulation and mitochondrial dysfunction \\u003csup\\u003e58\\u0026ndash;60\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003eThis dual behavior mirrors the biological actions of other pomegranate polyphenols: ellagic acid has been shown to trigger apoptosis in HCT-116 cells via the TGF-β1/Smad3 pathway and mitochondrial impairment \\u003csup\\u003e49, 50\\u003c/sup\\u003e, whereas gallic acid promotes apoptosis and regulates autophagy in colorectal cancer cells through mitochondrial and ROS-mediated signaling \\u003csup\\u003e61\\u003c/sup\\u003e. The coexistence of these phenolic constituents in the septum extract likely contributes to a synergistic enhancement of its antioxidant and antiproliferative potential. Dose-dependent cytotoxic effects on colon cancer cells were shifting from apoptosis at moderate concentrations (IC₅₀ = 784.09 \\u0026micro;g/mL) toward necrosis at the highest dose.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003c/div\\u003e\\n\\u003ch3\\u003eImpact of spraying PSU on quality and shelf life of gluten-free pancakes\\u003c/h3\\u003e\\n\\u003cp\\u003ePhysicochemical, phytochemical, microbiological, and organoleptic qualities were evaluated for (GF) pancakes that were sprayed with (PSU) at concentrations of 800 and 1000 ppm compared with a gluten-free control as follows:\\u003c/p\\u003e\\n\\u003ch3\\u003eBaseline composition and batter characteristics of control gluten-free pancakes\\u003c/h3\\u003e\\n\\u003cp\\u003eThe gluten-free pancake being studied has been found to possess typical physicochemical properties, which are detailed in the Table\\u0026nbsp;\\u003cspan refid=\\\"Tab4\\\" class=\\\"InternalRef\\\"\\u003e4\\u003c/span\\u003e. The moisture content of the pancake was measured at 41.14 g/100 g, aligning with the approach of using alternative structuring agents in gluten-free systems to maintain water retention. With a swelling index of 9.92 and a specific gravity of 1.034, the pancake demonstrated adequate aeration, while its viscosity of 20.50 Pa\\u0026middot;s and consistency of 2.51 indicated stable interactions among starch, protein, and hydrocolloids. The baking loss, at 25.71%, fell within the expected range for gluten-free bakery products. These outcomes are in line with previous research, emphasizing the significance of hydration and formulation design in preserving the technological and sensory quality of gluten-free pancakes \\u003csup\\u003e62\\u0026ndash;64\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab4\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 4\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003eChemical Compositions and Physical Characteristics of Control Gluten-free Pancake\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"4\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eChemical Composition\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e(g/100 g)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003ePhysical Tests\\u003c/p\\u003e\\u003cp\\u003eof Dough\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003eValue\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eMoisture\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e41.1\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.01\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003eSwelling index\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e9.92\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.03\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eAsh\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e1.68\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.02\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003eSpecific gravity\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e1.03\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.01\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eProtein\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e5.94\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.08\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003eConsistency\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e2.51\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.02\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eFat\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e34.7\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.12\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003eViscosity (Pa\\u0026middot;s)\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e20.5\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.09\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eFiber\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\"\\u0026plusmn;\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e0.23\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;0.01\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003ePhysical Tests of Pancake\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u0026nbsp;\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e\\u003cb\\u003eBaking loss (%)\\u003c/b\\u003e\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e25.7 \\u0026plusmn;\\u0026thinsp;0.07\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003ctfoot\\u003e\\u003ctr\\u003e\\u003ctd colspan=\\\"4\\\"\\u003e\\u003cb\\u003e*\\u003c/b\\u003e Values are Mean\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;standard deviation of three replicates.\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tfoot\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003cdiv id=\\\"Sec11\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eQuality and storage stability of fortified gluten-free pancakes\\u003c/h2\\u003e\\u003cp\\u003eThe response surface methodology (RSM) plots illustrated the combined influence of extract concentration and storage period on color parameters (\\u003cem\\u003eL*, a\\u003c/em\\u003e*, \\u003cem\\u003eb\\u003c/em\\u003e*) and bioactive responses, including total antioxidant capacity (TAC), total phenolic content (TPC), and flavonoid concentration, as shown in Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig6\\\" class=\\\"InternalRef\\\"\\u003e6\\u003c/span\\u003e. Enhancing color stability resulted from increasing the level of pomegranate extract. Treated samples retained greater lightness and more vibrant red\\u0026ndash;yellow hues compared to the control. This improvement can be attributed to the protective action of phenolic compounds, which inhibit oxidative browning and stabilize natural pigments through metal-chelating and radical-scavenging mechanisms. Simultaneously, higher extract concentrations preserved greater levels of total antioxidant capacity, phenols, and flavonoids throughout storage. This indicates that phenolic antioxidants effectively mitigate oxidative degradation of bioactive compounds. The curvature and elliptical contour patterns in the RSM surfaces confirmed that both factors extracted (concentration and storage time) jointly influenced these responses in a non-linear manner. The GF pancakes treatment had no discernible effect on crucial physico-chemical characteristics, such as moisture content and pH, during six days of storage at room temperature. It may be due to coating with rich in phenolic compounds, which can slow down the staling process by enhancing water retention, visual quality and functional stability of bakery products \\u003csup\\u003e15, 65\\u0026ndash;69\\u003c/sup\\u003e. Sensory evaluations revealed that the addition of PSU significantly enhances the overall quality of the gluten-free pancakes, presented in Fig.\\u0026nbsp;\\u003cspan refid=\\\"Fig7\\\" class=\\\"InternalRef\\\"\\u003e7\\u003c/span\\u003e. It increased their consumer appeal as compared to the gluten-free control. Furthermore, microbial investigations revealed a significant decrease in pancake content of total plate counts. Strong antimicrobial efficacy was exhibited by delaying the microbial deterioration and extending shelf life during ambient storage \\u003csup\\u003e70, 71\\u003c/sup\\u003e. This stability suggests that the incorporation of PSU not only enhances sensory attributes but also maintains the structural integrity and quality of the pancakes over storage time.\\u003c/p\\u003e\\u003cp\\u003eTherefore, our study highlights the promising potential of pomegranate septum ultrasonic extract (PSU), obtained through an eco-friendly ultrasonic-assisted extraction process. It is highlighted as a dual-purpose bioresource for both food and health applications. The green extraction technique used in obtaining PSU supports the principles of waste valorization and sustainable chemistry. It efficiently recovers phytochemicals without the use of harsh solvents or excessive energy, aligning with eco-friendly practices. Interestingly, the PSU extract exhibited moderate cytotoxicity against HCT-116 colorectal cancer cells, with an IC₅₀ value of 784.09 \\u0026micro;g/mL. This suggests its potential as a natural therapeutic agent. In food applications, the post-baking application of PSU extract effectively enhanced the microbial stability, antioxidant capacity, and sensory quality of gluten-free pancakes. Additionally, it extended their shelf life under ambient conditions more efficiently than other control methods. This combination opens the door for PSU extract to become a sustainable and affordable ingredient in the creation of nutraceuticals, especially in the growing gluten-free market in the food technology sector. Future research focused on the purification and refinement of the extract could help to unleash its commercial and medicinal potential.\\u003c/p\\u003e\\u003c/div\\u003e\"},{\"header\":\"Materials and methods\",\"content\":\"\\u003cdiv id=\\\"Sec13\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eChemicals and reagents\\u003c/h2\\u003e\\u003cp\\u003eFolin\\u0026ndash;Ciocalteu reagent, 2,4,6-tris (2-pyridyl)-\\u003cem\\u003es\\u003c/em\\u003e-triazine (TPTZ), 2,2-diphenyl-1-picrylhydrazyl (DPPH), all other chemicals and solvents used in this research were obtained from Sigma\\u0026ndash;Aldrich (St. Louis, MO) and Merck companies (Darmstadt, Germany). The GF commercial formula (Sonbolat Elforat), salt, sugar, sunflower oil, fresh eggs, vanilla, and baking powder (Dr. Oetker) were purchased from the local market in Minia city, Egypt.\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec14\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003ePreparation of the pomegranate septum extract\\u003c/h2\\u003e\\u003cp\\u003ePomegranate fruit (\\u003cem\\u003ePunica granatum\\u003c/em\\u003e L.) of at least 4 kg was obtained from the Horticulture Research Farm at Minia University's Faculty of Agriculture in Minia, Egypt. The fruits were sanitized with 0.1% sodium hypochlorite solution for 5 minutes immersion; washed well with distilled water, and dried with sanitary paper towels. Pomegranate septum (PS) was manually removed from the fruit, cut into a small piece (about 1 cm\\u003csup\\u003e2\\u003c/sup\\u003e) and dried at 40\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2\\u0026deg;C for 48 hours in an air oven, or until a stable weight was obtained, to prevent microbial contamination and preserve phytochemical contents. The dried septum was pulverized using a laboratory mill and sieved through a 60-mesh sieve to obtain a homogeneous powder. The extract was prepared utilizing an altered technique that combined green extraction techniques with ultrasonic assistance \\u003csup\\u003e72\\u003c/sup\\u003e. The optimal extraction conditions were a solid-to-solvent ratio of 1:20, 70% concentration ethanolic solutions, 30 minutes, and a temperature of 35\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;2\\u0026deg;C in an ultrasonic wave bath operating at a single frequency of 40 kHz (Unique, USC-3300, Brazil). The extracts were vacuum-filtered via a Whatman\\u0026reg; cotton filter and evaporated with a rotary evaporator (R-300, BUCHI, Switzerland). Sample drying was performed using a vacuum oven (Model VE-235N, Wisd LabTech, Korea) under reduced pressure at 40\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;5\\u0026deg;C. The resultant extracts were kept in storage at 4\\u0026deg;C until further investigations.\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec15\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eQuantification and qualification of bioactive PSE components\\u003c/h2\\u003e\\u003cdiv id=\\\"Sec16\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003eDetermination of total phenolics (TPs)\\u003c/h2\\u003e\\u003cp\\u003eThe Folin\\u0026ndash;Ciocalteu colorimetric method was used for the determination of the total phenolic content (TPC) in ethanolic extracts of samples by a modified spectrophotometric method \\u003csup\\u003e73\\u003c/sup\\u003e and results were given in (mg GAE equivalents) /100 g of the sample.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec17\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eDetermination of total flavonoids (TFs)\\u003c/h2\\u003e\\u003cp\\u003eThe total flavonoids were determined using Abu Bakar's \\u003csup\\u003e74\\u003c/sup\\u003e colorimetric method. In a test tube, 1.00 mL of sample extract was combined with 4.50 mL of distilled water, followed by 0.30 mL of 5% (w/v) NaNO\\u003csub\\u003e2\\u003c/sub\\u003e. The reaction was allowed to stand for five minutes after the addition of 0.60 mL of 10% AlCl\\u003csub\\u003e3\\u003c/sub\\u003e.6H\\u003csub\\u003e2\\u003c/sub\\u003eO after 6 minutes. Next, a vortex was used to thoroughly mix in 2.00 mL of 4% NaOH solution (1 M). The absorbance was immediately measured at 510 nm, and the TFAs content was calculated by plotting a quercetin calibration curve (R\\u003csup\\u003e2\\u003c/sup\\u003e\\u0026thinsp;=\\u0026thinsp;0.997). Flavonoid content was expressed as quercetin equivalents (QRs)/ /100g of sample.\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec18\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eDetermination of total anthocyanin and tannins\\u003c/h2\\u003e\\u003cp\\u003eAnthocyanin (as cyanidin-3-glycoside mg/100g) pigment was measured following the method described by Ranganna\\u003csup\\u003e75\\u003c/sup\\u003e. The total tannin content (TT) was measured spectrophotometrically based on the Folin-Ciocalteu method \\u003csup\\u003e76\\u003c/sup\\u003e with slight modifications\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec19\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eDefinition of the antioxidant capacity\\u003c/h2\\u003e\\u003cdiv id=\\\"Sec20\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003eRadical scavenging activity\\u003c/h2\\u003e\\u003cp\\u003eThe antioxidant activities of the PSU extracts were assessed by measuring free radical scavenging activity via the discoloration of these solvents of the free radical 1,1 diphenyl-2- picrylhydrazyl (DPPH) as described by Brand \\u0026ndash; Williams \\u003csup\\u003e77\\u003c/sup\\u003eas follows: Two ml, ethanol (70%) and water solution of either test material at various concentrations (1\\u0026ndash;64 \\u0026micro;g/ml) and methanol solution used as control were added to 2 ml of solution DPPH (25 mg/L) in methanol, and the reaction mixture was shaken vigorously and left in darkness for 30 min. The mixture was measured at 517 nm using a T80 UV/Vis spectrophotometer against pure methanol (blank). The following formula was used to calculate the radical scavenging activity percentage:\\u003c/p\\u003e\\u003cp\\u003eRadical scavenging (%) = [(A\\u003csub\\u003e0\\u003c/sub\\u003e \\u0026ndash; A\\u003csub\\u003e1\\u003c/sub\\u003e/ A\\u003csub\\u003e0\\u003c/sub\\u003e) x 100],\\u003c/p\\u003e\\u003cp\\u003eWhere: A\\u003csub\\u003e0\\u003c/sub\\u003e is the absorbance of the control, and A\\u003csub\\u003e1\\u003c/sub\\u003e is the absorbance of the sample extracts. We calculated the sample's effective concentration required to scavenge 50% of the DPPH free radicals, known as the inhibitory concentration value (IC\\u003csub\\u003e50\\u003c/sub\\u003e).\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec21\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eThe ABTS-method\\u003c/h2\\u003e\\u003cp\\u003eThe assay was performed in microplates using the Arnao et al. method, with modifications made by Elkholy\\u003csup\\u003e78\\u003c/sup\\u003e at 2023. In short, 192 mg of ABTS were dissolved in distilled water and then transferred to a 50 mL volumetric flask, with the volume being filled with distilled water. After adding 1 mL of the prior solution to 17 \\u0026micro;L of 140 mM potassium persulfate, the combination was kept in the dark for a whole day. The final ABTS dilution utilized in the experiment was then obtained by adding 50 mL of methanol to 1 mL of the reaction mixture. The reaction was incubated at room temperature after 190 \\u0026micro;L of the freshly made ABTS reagent and 10 \\u0026micro;L of the sample or compound were combined in a 96-well plate (n\\u0026thinsp;=\\u0026thinsp;6) for thirty minutes in the dark. The drop in ABTS color intensity at 734 nm was observed at the conclusion of the incubation period. Data are expressed as means\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;SD using the following equation:\\u003c/p\\u003e\\u003cp\\u003eP\\u0026#119890;\\u0026#119903;\\u0026#119888;\\u0026#119890;\\u0026#119899;\\u0026#119905;\\u0026#119886;\\u0026#119892;\\u0026#119890; I\\u0026#119899;ℎ\\u0026#119894;\\u0026#119887;\\u0026#119894;\\u0026#119905;\\u0026#119894;\\u0026#119900;\\u0026#119899; %= (\\u0026#119860;\\u0026#119907;\\u0026#119890;\\u0026#119903;\\u0026#119886;\\u0026#119892;\\u0026#119890; \\u0026#119886;\\u0026#119887;\\u0026#119904;\\u0026#119900;\\u0026#119903;\\u0026#119887;\\u0026#119886;\\u0026#119899;\\u0026#119888;\\u0026#119890; \\u0026#119900;\\u0026#119891; \\u0026#119887;\\u0026#119897;\\u0026#119886;\\u0026#119899;\\u0026#119896;\\u0026minus;\\u0026#119886;\\u0026#119907;\\u0026#119890;\\u0026#119903;\\u0026#119886;\\u0026#119892;\\u0026#119890; \\u0026#119886;\\u0026#119887;\\u0026#119904;\\u0026#119900;\\u0026#119903;\\u0026#119887;\\u0026#119886;\\u0026#119899;\\u0026#119888;\\u0026#119890; \\u0026#119900;\\u0026#119891; \\u0026#119905;ℎ\\u0026#119890; \\u0026#119905;\\u0026#119890;\\u0026#119904;\\u0026#119905;)/ \\u0026#119860;\\u0026#119907;\\u0026#119890;\\u0026#119903;\\u0026#119886;\\u0026#119892;\\u0026#119890; \\u0026#119886;\\u0026#119887;\\u0026#119904;\\u0026#119900;\\u0026#119903;\\u0026#119887;\\u0026#119886;\\u0026#119899;\\u0026#119888;\\u0026#119890; \\u0026#119900;\\u0026#119891; \\u0026#119887;\\u0026#119897;\\u0026#119886;\\u0026#119899;\\u0026#119896; *100\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec22\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eThe FRAP-methods\\u003c/h2\\u003e\\u003cp\\u003eThe experiment was performed in microplates using a slightly modified Benzie \\u003csup\\u003e79\\u003c/sup\\u003e methodology technique. Fresh TPTZ reagent was made using 300 mM Acetate Buffer (PH\\u0026thinsp;=\\u0026thinsp;3.6), 10 mM TPTZ in 40 mM HCl, and 20 mM FeCl\\u003csub\\u003e3\\u003c/sub\\u003e at 10:1:1 v/v/v ratios. The reaction was incubated at room temperature for half an hour in the dark after 10 \\u0026micro;L of the sample and 190 \\u0026micro;L of the freshly made TPTZ reagent were combined in a 96-well plate (n\\u0026thinsp;=\\u0026thinsp;3). The blue color produced by incubation was detected at 593 nm. The calibration curve (R\\u0026sup2; = 0.997) is used to calculate the samples' ferric reduction capacity as \\u0026micro;M TE/ mg extract. Means\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;SD are used to represent data\\u003c/p\\u003e\\u003cdiv id=\\\"Sec23\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003eFourier transform infrared (FTIR)\\u003c/h2\\u003e\\u003cp\\u003eFourier transform infrared (FTIR) spectroscopy is regarded as a reliable and exact approach for identifying a functional group. FTIR analysis was performed on PSE and PSU extracts. A sample weighing (mg) was mixed with fifty milligrams of FTIR-grade KBr. The FTIR spectroscope (Shimadzu, IR Affinity, Japan) was then used to analyze it. It has a scanning range of 400\\u0026ndash;4000 cm\\u003csup\\u003e\\u0026minus;\\u0026thinsp;1\\u003c/sup\\u003e and a resolution of 4 cm\\u003csup\\u003e\\u0026minus;\\u0026thinsp;1 80\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec24\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eGC-MS analysis\\u003c/h2\\u003e\\u003cp\\u003eThe GC-MS analysis was performed using a Thermo Scientific TG-5MS fused silica capillary column (30 m, 0.25 mm, 0.1 mm film thickness) in the mass spectrometry lab at the National Research Centre (NRC), Dokki, Giza. For the detection using GC-MS, an electron ionization system operating at an ionization energy of 70 eV is used. The carrier gas is helium, which is kept at a steady flow rate of 1 ml/min. The temperature of the injector and MS transfer line was set to 280\\u0026deg;C. Quantification of all the identified components was investigated using a percent relative peak area. A tentative identification of compounds was performed based on the comparison of their relative retention times and mass spectra with those of the NIST and WILLY library data of the GC-MS system \\u003csup\\u003e81\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cdiv id=\\\"Sec25\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003eLC\\u0026ndash;MS/MS analysis\\u003c/h2\\u003e\\u003cp\\u003eFlavonoid and phenolic components were profiled using tandem mass spectrometry, electrospray ionization, and liquid chromatography (LC\\u0026ndash;MS/MS). Chromatographic separation was carried out using a Singaporean SCIEX Triple Quad TM 5500\\u0026thinsp;+\\u0026thinsp;MS/MS system that was coupled to an Exion LCTM AC system (USA) and equipped with an electrospray ionization (ESI) source. Separation was performed on a Poroshell 120 EC-C18 column (3.0 \\u0026times; 100 mm, 2.7 \\u0026micro;m) at room temperature. A gradient elution program was used to administer solvents A (0.1% formic acid in water) and B (acetonitrile, LC grade) in the mobile phase. The sequence was 0\\u0026ndash;1 min (8% B), 4 min (15% B), 12 min (20% B), 20 min (30% B), and 25 min (45% B), with a return to 8% B at 25.01 min and held until 28 min. Additionally, the Injection volume was five microliters, and the flow rate was adjusted between 0.4 and 0.5 ml/min.\\u003c/p\\u003e\\u003cp\\u003eThe mass spectrometer operated in both positive and negative ionization modes under multiple reaction monitoring (MRM). In negative mode, the following source parameters were applied: curtain gas at 25 psi, collision gas at nine psi, ion spray voltage at \\u0026minus;\\u0026thinsp;4500 V, source temperature at 500\\u0026deg;C, and ion source gases 1 and 2 at 50 psi. Compound-specific MRM transitions were optimized for sensitivity and selectivity. The optimized MRM parameters\\u0026mdash;including Q1 and Q3 m/z values, retention time (RT), collision energy (CE), collision cell exit potential (CXP), and delustering potential (DP)\\u0026mdash;for each analyte are summarized in Table\\u0026nbsp;\\u003cspan refid=\\\"Tab5\\\" class=\\\"InternalRef\\\"\\u003e5\\u003c/span\\u003e below.\\u003c/p\\u003e\\u003cp\\u003e\\u003cdiv class=\\\"gridtable\\\"\\u003e\\u003ctable float=\\\"Yes\\\" id=\\\"Tab5\\\" border=\\\"1\\\"\\u003e\\u003ccaption language=\\\"En\\\"\\u003e\\u003cdiv class=\\\"CaptionNumber\\\"\\u003eTable 5\\u003c/div\\u003e\\u003cdiv class=\\\"CaptionContent\\\"\\u003e\\u003cp\\u003eOptimized MRM Transition Parameters for the Quantification of Phenolic and Flavonoid Compounds by LC\\u0026ndash;ESI\\u0026ndash;MS/MS\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/caption\\u003e\\u003ccolgroup cols=\\\"7\\\"\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c1\\\" colnum=\\\"1\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c2\\\" colnum=\\\"2\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c3\\\" colnum=\\\"3\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"char\\\" char=\\\".\\\" class=\\\"colspec\\\" colname=\\\"c4\\\" colnum=\\\"4\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c5\\\" colnum=\\\"5\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c6\\\" colnum=\\\"6\\\"\\u003e\\u003c/div\\u003e\\u003cdiv align=\\\"left\\\" class=\\\"colspec\\\" colname=\\\"c7\\\" colnum=\\\"7\\\"\\u003e\\u003c/div\\u003e\\u003cthead\\u003e\\u003ctr\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCompound Name\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003eQ1 (m/z)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003eQ3 (m/z)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003eRT (min)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003eCE (V)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003eCXP (V)\\u003c/p\\u003e\\u003c/th\\u003e\\u003cth align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003eDP (V)\\u003c/p\\u003e\\u003c/th\\u003e\\u003c/tr\\u003e\\u003c/thead\\u003e\\u003ctbody\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eGallic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e168.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e124.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e1.67\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-11\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-110\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eGallic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e168.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e79\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e1.67\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-11\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-110\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCaffeic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e178.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e135\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.83\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-22\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-115\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCaffeic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e178.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e107\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.83\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-115\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eRutin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e609\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e299.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e9.13\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-48\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-15\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-230\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eRutin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e609\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e270.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e9.13\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-70\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-230\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCoumaric acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e162.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e119\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e7.70\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-90\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCoumaric acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e162.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e93\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e7.70\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-90\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eVanillin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e151\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e136\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e7.48\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-25\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-140\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eVanillin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e151\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e92\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e7.48\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-140\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eNaringenin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e271.1\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e151\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e20.98\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-15\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-130\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eNaringenin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e271.1\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e119\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e20.98\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-11\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-130\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eQuercetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e301\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e151\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e18.16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-28\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-50\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eQuercetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e301\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e178.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e18.16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-50\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eEllagic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e301\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e145\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e8.97\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-14\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-120\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eEllagic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e301\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e245\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e8.97\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-38\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-14\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-120\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e3,4-Dihydroxybenzoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e152.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e109\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e3.13\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-75\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003e3,4-Dihydroxybenzoic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e152.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e90.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e3.13\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-75\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eHesperetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e301\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e164\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e22.62\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-23\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-125\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eHesperetin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e301\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e136\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e22.62\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-38\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-125\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCinnamic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e146.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e102.6\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e18.16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-17\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-6\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-60\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCinnamic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e146.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e77\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e18.16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-33\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-6\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-60\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eMethyl gallate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e183\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e124\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.04\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-110\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eMethyl gallate\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e183\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e140\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.04\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-110\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eKaempferol\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e284.7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e93\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e22.08\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-46\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-120\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eKaempferol\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e284.7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e116.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e22.08\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-52\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-120\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eFerulic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e192.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e133.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e8.89\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-25\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eFerulic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e192.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e177.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e8.89\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-12\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-25\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eSyringic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e196.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e122.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e6.23\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-24\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eSyringic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e196.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e181.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e6.23\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-12\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-5\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-30\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eApigenin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e269\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e151\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e21.47\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-15\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-35\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eApigenin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e269\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e117\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e21.47\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-15\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-7\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-35\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCatechin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e288.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e244.9\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.05\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-16\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eCatechin\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e288.8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e109\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.05\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-32\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-8\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eDaidzein\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e253\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e132\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e16.22\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-55\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-65\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eDaidzein\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e253\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e91\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e16.22\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-50\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-13\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-65\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eChlorogenic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e353\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e191\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-35\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-60\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eChlorogenic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e353\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e127\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e5.10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-60\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eResveratrol\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e227\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e185\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e14.27\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-26\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-53\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eResveratrol\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e227\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e143.06\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e14.27\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-40\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-53\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eRosmarinic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e359.1\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e161.03\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e13.42\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-60\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003ctr\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c1\\\"\\u003e\\u003cp\\u003eRosmarinic acid\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c2\\\"\\u003e\\u003cp\\u003e359.1\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c3\\\"\\u003e\\u003cp\\u003e197.05\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"char\\\" char=\\\".\\\" colname=\\\"c4\\\"\\u003e\\u003cp\\u003e13.42\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c5\\\"\\u003e\\u003cp\\u003e-20\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c6\\\"\\u003e\\u003cp\\u003e-10\\u003c/p\\u003e\\u003c/td\\u003e\\u003ctd align=\\\"left\\\" colname=\\\"c7\\\"\\u003e\\u003cp\\u003e-60\\u003c/p\\u003e\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tbody\\u003e\\u003c/colgroup\\u003e\\u003ctfoot\\u003e\\u003ctr\\u003e\\u003ctd colspan=\\\"7\\\"\\u003eQ1 and Q3 represent the precursor and product ion mass-to-charge ratios (m/z), respectively. RT: retention time; CE: collision energy; CXP: collision cell exit potential; DP: delustering potential.\\u003c/td\\u003e\\u003c/tr\\u003e\\u003c/tfoot\\u003e\\u003c/table\\u003e\\u003c/div\\u003e\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec26\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003eEvaluation of antimicrobial susceptibility tests\\u003c/h2\\u003e\\u003cdiv id=\\\"Sec27\\\" class=\\\"Section4\\\"\\u003e\\u003ch2\\u003ePreparing a suspension of microorganisms\\u003c/h2\\u003e\\u003cp\\u003eThe study was implemented using four distinct bacterial strains: Staphylococcus aureus and Bacillus subtilis as Gram-positive bacteria, and \\u003cem\\u003eEscherichia coli\\u003c/em\\u003e and \\u003cem\\u003ePseudomonas aeruginosa\\u003c/em\\u003e as Gram-negative bacteria. The strains were cultivated until they reached the log phase of growth on nutrient-rich media. The bacteria were gathered, cleaned, and then resuspended in buffer or sterile saline. The culture was then added to and propagated in tryptic soy broth (TSB) and incubated at 37\\u0026deg;C for 24 hours to create the bacterial inoculum. Cell density was often ascertained using optical density measurements. The standardized inoculum was adjusted to 0.5 McFarland standard levels to achieve the required final cell density (1.5\\u0026times;10\\u003csup\\u003e8\\u003c/sup\\u003e CFU/mL) for the experiment. Positive control was prepared by neomycin (100 \\u0026micro;g) for Gram-negative and positive species \\u003csup\\u003e82\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/div\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec28\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eThe inhibition zone test\\u003c/h2\\u003e\\u003cp\\u003eThe four microbial species, \\u003cem\\u003eS. aureus\\u003c/em\\u003e, \\u003cem\\u003eB. subtilis\\u003c/em\\u003e, \\u003cem\\u003eE. coli\\u003c/em\\u003e, and \\u003cem\\u003eP. aeruginosa\\u003c/em\\u003e, were placed in Petri dishes with a thick coating of Muller-Hinton agar (MHA) media. Using the agar (disc and well) diffusion assays for evaluating the antimicrobial activity of the ethanolic extract (PSU). The fungi were cultivated on Sabouraud dextrose agar (SDA) medium. The agar layer was aseptically covered with 100 \\u0026micro;L of a newly produced culture of each microbial species. A sterile cork borer with a 6 mm diameter was used to form specific wells in the agar for the well diffusion experiment. These wells hold 100 \\u0026micro;L of the tested extract solution (20 mg/mL). In the disc diffusion experiment, discs (6 mm) were saturated with 100 \\u0026micro;L of the tested extract and placed on the surface of agar plates infected with the targeted bacteria. Following, the plates were incubated at 37\\u0026deg;C for 24 h. A Vernier calliper was used to measure the medium developed zones of inhibition (ZOI), and the width of each zone (mm) \\u003csup\\u003e82\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec29\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eEvaluation of antiproliferative activity\\u003c/h2\\u003e\\u003cdiv id=\\\"Sec30\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003eCell culture\\u003c/h2\\u003e\\u003cp\\u003eHCT-116 cells were obtained from Nawah Scientific Inc. in Mokatam, Cairo, Egypt. They are used for studying colorectal cancer. These cells were kept in RPMI media that included 100 mg/mL of streptomycin, 100 units/mL of penicillin, and 10% heat-inactivated fetal bovine serum. They were incubated in a humid environment with 5% CO₂ at a temperature of 37\\u0026deg;C.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec31\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eCytotoxicity\\u003c/h2\\u003e\\u003cp\\u003eCell viability was evaluated using the MTT assay. Each well of a 96-well plate received a 100 \\u0026micro;l aliquot of cell suspension that contained 5,000 cells. The plates were then incubated in complete media with 5% CO₂ for 24 hours at 37\\u0026deg;C. A further 100 \\u0026micro;l of liquid containing a varying drug dose was then added to each well. After the medications were exposed for 48 hours, the culture medium was discarded. Next, each well received 100 \\u0026micro;l of PBS and 20 \\u0026micro;l of an MTT solution (3-(4,5-dimethylthiazol-2-yl-2,5-diphenyltetrazolium bromide). This mixture was incubated at 37\\u0026deg;C for four hours. After the incubation period ended, 100 \\u0026micro;l of pure DMSO was added to dissolve the formazan crystals. Finally, a multi-well plate reader (LABTECH\\u0026reg;-FLUO Star Omega, Ortenberg, Germany) was used to record the solution's absorbance at 570 nm.\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec32\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eApplication of gluten-free pancake\\u003c/h2\\u003e\\u003cdiv id=\\\"Sec33\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003ePreparation of pancake\\u003c/h2\\u003e\\u003cp\\u003eThe gluten-free (GF) commercial formula (Sonbolat Elforat) is composed of white rice flour, brown rice flour, quinoa flour, cornstarch, and Arabic gum. The gluten-free pancake was prepared according to Maghsoud \\u003csup\\u003e83\\u003c/sup\\u003e methodology with modifications. In our study, we used the following formula: 0.3 g salt, 20 g sugar, 4.2 g baking powder, 0.5 g vanilla powder, 100 g GF, 150 g milk, 6 g vegetable oil, and 57 g whole egg. The control sample (containing wheat flour), instead of GF, was used. For the preparation of the pancakes, the egg was mixed with a high-speed electric mixer (Braun, model MR 4000HC, Germany) for 1.5 min in an empty bowl, followed by adding liquid ingredients (milk and vegetable oil) and mixing. Then, the dry ingredients were sifted and added. The batter was mixed for 2 min and then left for 10 min at the ambient temperature. The pancakes were cooked in a flat-surfaced pan. Initially, preheat to 170 to 180\\u0026deg;C. Then, add 20 to 25 g of pancake batter and cook for about 1.5 minutes, or until bubbles form on the pancakes' surface. The pancakes were then heated on the other side for another minute. Gluten-free pancakes were uniformly sprayed on both sides with pomegranate septa ultrasonic extract (PSU) at two concentrations: 800 ppm and 1000 ppm. The product is allowed to cool and then packaged in high-density polyethylene bags (HDPE). The packaged pancakes were stored at ambient room temperature for a week. They were conducted at designated time intervals to assess physicochemical, microbiological, and functional properties.\\u003c/p\\u003e\\u003c/div\\u003e\\u003cdiv id=\\\"Sec34\\\" class=\\\"Section3\\\"\\u003e\\u003ch2\\u003ePhysicochemical and phytochemical properties\\u003c/h2\\u003e\\u003cp\\u003eChemical attributes of gluten-free pancakes were evaluated. Moisture content, protein, fat, ash, and crude fiber (on a dry weight basis) were determined according to the American Association of Cereal Chemists methods \\u003csup\\u003e84\\u003c/sup\\u003e. Carbohydrates were determined by the difference \\u003csup\\u003e85\\u003c/sup\\u003e. The pH levels of the samples were measured using the AOAC methodology. In accordance with the AOAC \\u003csup\\u003e86\\u003c/sup\\u003e method, titratable acidity was expressed as a percentage of citric acid using a solution of 0.1N NaOH. The pancakes' crust color was assessed after 20 minutes of full cooling \\u003csup\\u003e87\\u003c/sup\\u003e. Folin-Ciocalteu reagent was used to measure total phenolic compounds (TP), expressed as mg of gallic acid equivalents per 100 g of extract\\u003csup\\u003e73\\u003c/sup\\u003e. The anti-radical activity (ARA), as DPPH\\u0026middot; (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, was determined using the method of Brand-Williams\\u003csup\\u003e77\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003c/div\\u003e\\u003c/div\\u003e\\n\\u003ch3\\u003eTotal plate count (TPC)\\u003c/h3\\u003e\\n\\u003cp\\u003eTotal plate count (TPC) was measured in colony-forming units per gram (CFU/g) following Di Liello's methods\\u003csup\\u003e88\\u003c/sup\\u003e.\\u003c/p\\u003e\\n\\u003ch3\\u003eSensory evaluations\\u003c/h3\\u003e\\n\\u003cp\\u003eThe sensory characteristics (color, flavor, texture, taste, and overall acceptance) of the pancakes were assessed 2 hours post-production. Fifteen trained panel, (10 females and 5 males, aged 22\\u0026ndash;45 years) from the Food Science Department, Faculty of Agriculture, Minia University. All panelists were regular consumers of bakery products and were briefed on the evaluation procedure prior to testing. The sensory assessment was carried out 2 hours after production of each sample. Sensory characteristics using a nine-point hedonic scale, which ranged from 1 (dislike highly) to 9 (like extremely). Each panelist was given 30 ml of juice supplied in a transparent, white glass for easy visual examination. Water was available to clear the palate in between samples \\u003csup\\u003e64\\u003c/sup\\u003e.\\u003c/p\\u003e\\u003cp\\u003e.\\u003c/p\\u003e\\u003cdiv id=\\\"Sec37\\\" class=\\\"Section2\\\"\\u003e\\u003ch2\\u003eStatistical analysis\\u003c/h2\\u003e\\u003cp\\u003eStatistical analysis took place using SPSS software. Results are shown as arithmetic means\\u0026thinsp;\\u0026plusmn;\\u0026thinsp;standard deviation (SD). Means and SD were calculated, and Duncan's multiple range test was applied at a significance level of 5%. The IR Analyzer Spectroscopic solution software was used to analyze the FTIR spectra, making it easier to identify and assign functional groups based on peak positions and intensities. The interactive effects of extract concentration and storage time on color and bioactive parameters were analyzed using Response Surface Methodology (RSM). Statistical modeling and analysis of variance (ANOVA) were performed using Minitab (version 22, USA), while Origin Pro (version 19, Origin Lab, USA) was used to generate three-dimensional surface and contour plots. The fitted quadratic models were used to visualize factor interactions and identify the optimal response region. Boxplots were generated in Minitab using the panel variable \\u0026ldquo;Treatment\\u0026rdquo; to illustrate the distribution of sensory scores for each attribute across storage times and treatments, based on the regression model.\\u003c/p\\u003e\\u003c/div\\u003e\"},{\"header\":\"Declarations\",\"content\":\"\\u003cp\\u003e\\u003ch2\\u003eDeclaration of Competing Interest\\u003c/h2\\u003e\\u003cp\\u003eNo potential conflict of interest relevant to this article was reported.\\u003c/p\\u003e\\u003c/p\\u003e\\u003cp\\u003e\\u003ch2\\u003eOpen access funding\\u003c/h2\\u003e\\u003cp\\u003e provided by The Science, Technology \\u0026amp;Innovation Funding Authority (STDF) in cooperation with The Egyptian Knowledge Bank (EKB).\\u003c/p\\u003e\\u003c/p\\u003e\\u003cp\\u003e\\u003ch2\\u003eAuthors and Affiliations Contributions\\u003c/h2\\u003e\\u003cp\\u003eAll authors designed and performed the experiments, \\u003cb\\u003eAmira K. Abdel-Daem\\u003c/b\\u003e is responsible for conducting a formal analysis, collecting and analyzing data, and creating the initial manuscript. \\u003cb\\u003eSanaa A. Elshrif\\u003c/b\\u003e specializes in supervision, editing, review writing and provided critical discussion. \\u003cb\\u003eRokaia R. Abdelsalam\\u003c/b\\u003e: supervision, data analysis, editing, provided critical discussion, writing manuscript, review writing, and final approval of the manuscript.\\u003c/p\\u003e\\u003c/p\\u003e\\u003ch2\\u003eFunding\\u003c/h2\\u003e\\u003cp\\u003eThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.\\u003c/p\\u003e\\u003ch2\\u003eData Availability\\u003c/h2\\u003e\\u003cp\\u003eThe datasets utilized and analyzed during this investigation are available upon reasonable request from the corresponding author **.**\\u003c/p\\u003e\"},{\"header\":\"References\",\"content\":\"\\u003col\\u003e\\n\\u003cli\\u003eSaben\\u0026ccedil;a, C., Ribeiro, M., Sousa, T. D., Poeta, P. Bagulho, A. S., \\u0026amp; Igrejas, G. 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Lutein and \\u0026beta;-carotene characterization in free and nanodispersion forms in terms of antioxidant activity and cytotoxicity. \\u003cem\\u003eJournal of Pharmaceutical Innovation\\u003c/em\\u003e\\u003cstrong\\u003e18\\u003c/strong\\u003e(4), 1727-1744 (2023). https://doi.org/10.1007/s12247-023-09745-2\\u003c/li\\u003e\\n\\u003cli\\u003eBenzie, I. F., \\u0026amp; Devaki, M. The ferric reducing/antioxidant power (FRAP) assay for non‐enzymatic antioxidant capacity: concepts, procedures, limitations and applications. Measurement of antioxidant activity \\u0026amp; capacity: \\u003cem\\u003eRecent trends\\u003c/em\\u003e\\u003cem\\u003eand\\u003c/em\\u003e\\u003cem\\u003eapplications\\u003c/em\\u003e 77-106 (2018). https://doi.org/10.1002/9781119135388\\u003c/li\\u003e\\n\\u003cli\\u003eKhalid, S., Arshad, M., Mahmood, S., Siddique, F., Roobab, U., Ranjha, M. M. A. N., \\u0026amp; Lorenzo, J. M. Extraction and quantification of Moringa oleifera leaf powder extracts by HPLC and FTIR. \\u003cem\\u003eFood Analytical Methods\\u003c/em\\u003e\\u003cstrong\\u003e16\\u003c/strong\\u003e(4), 787-797 (2023). http://dx.doi.org/10.1007/s12161-023-02470-z\\u003c/li\\u003e\\n\\u003cli\\u003eAdams, R. P. Identification of essential oil components by gas chromatography/mass spectrometry. 5 online ed. Gruver, TX USA: Texensis Publishing, 46-52 (2007). https://www.scribd.com/document/402371180\\u003c/li\\u003e\\n\\u003cli\\u003eGonelimali, F. D., Lin, J., Miao, W., Xuan, J., Charles, F., Chen, M., \\u0026amp; Hatab, S. R. Antimicrobial properties and mechanism of action of some plant extracts against food pathogens and spoilage microorganisms. \\u003cem\\u003eFrontiers in microbiology\\u003c/em\\u003e\\u003cstrong\\u003e9\\u003c/strong\\u003e, 1639 (2018). https://doi.org/10.3389/fmicb.2018.01639\\u003c/li\\u003e\\n\\u003cli\\u003eMaghsoud, M., Heshmati, A., Taheri, M., Emamifar, A., \\u0026amp; Esfarjani, F. The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake. \\u003cem\\u003eFood Science \\u0026amp; Nutrition\\u003c/em\\u003e\\u003cstrong\\u003e12\\u003c/strong\\u003e(2), 1304-1317 (2024). https://doi.org/10.1002/fsn3.3844\\u003c/li\\u003e\\n\\u003cli\\u003eMcCleary, B. V., Sloane, N., Draga, A., \\u0026amp; Lazewska, I. 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Techno functional and nutritional characterization of gluten-free cakes prepared from water chestnut flours and hydrocollo Montefuscods. \\u003cem\\u003eJournal of Food Processing and Preservation\\u003c/em\\u003e\\u003cstrong\\u003e39\\u003c/strong\\u003e(6), 978\\u0026ndash;984 (2015). https://doi.org/10.1111/jfpp.12311\\u003c/li\\u003e\\n\\u003cli\\u003eDi Liello, L. R. (1982). Methods in food and dairy microbiology (pp. ix+-142pp).\\u003c/li\\u003e\\n\\u003c/ol\\u003e\"}],\"fulltextSource\":\"\",\"fullText\":\"\",\"funders\":[],\"hasAdminPriorityOnWorkflow\":false,\"hasManuscriptDocX\":true,\"hasOptedInToPreprint\":true,\"hasPassedJournalQc\":\"\",\"hasAnyPriority\":false,\"hideJournal\":true,\"highlight\":\"\",\"institution\":\"\",\"isAcceptedByJournal\":false,\"isAuthorSuppliedPdf\":false,\"isDeskRejected\":\"\",\"isHiddenFromSearch\":false,\"isInQc\":false,\"isInWorkflow\":false,\"isPdf\":false,\"isPdfUpToDate\":true,\"isWithdrawnOrRetracted\":false,\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"researchsquare\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":true,\"externalIdentity\":\"\",\"sideBox\":\"\",\"snPcode\":\"\",\"submissionUrl\":\"/submission\",\"title\":\"Research Square\",\"twitterHandle\":\"researchsquare\",\"acdcEnabled\":true,\"dfaEnabled\":false,\"editorialSystem\":\"\",\"reportingPortfolio\":\"\",\"inReviewEnabled\":false,\"inReviewRevisionsEnabled\":true},\"keywords\":\"Polyphenols, Antioxidant activity, Cytotoxicity, Functional food, antimicrobial properties, Sustainable nutraceuticals\",\"lastPublishedDoi\":\"10.21203/rs.3.rs-7862222/v1\",\"lastPublishedDoiUrl\":\"https://doi.org/10.21203/rs.3.rs-7862222/v1\",\"license\":{\"name\":\"CC BY 4.0\",\"url\":\"https://creativecommons.org/licenses/by/4.0/\"},\"manuscriptAbstract\":\"\\u003cp\\u003ePomegranate septum (PS), an underutilized by-product of juice processing, represents a rich source of bioactive polyphenols. This study is the first to apply ultrasound-assisted extraction (UAE) to pomegranate septum (PSU) for efficient, green recovery of bioactive. Comprehensive profiling using FTIR, GC\\u0026ndash;MS, and LC\\u0026ndash;MS/MS revealed the presence of key bioactive components. PSU revealed a diverse compound spectrum comprising 45% methyl gallate, 36% hydrolysable tannins (ellagic and gallic acids), and \\u003cem\\u003ep\\u003c/em\\u003e-coumaric acid (6%), alongside flavonoids. These constituents were highly effective as antioxidants through ABTS, DPPH\\u0026middot;, and FRAP assays and broad-spectrum antimicrobial effects by inhibited about 50% of \\u003cem\\u003eStaphylococcus aureus\\u003c/em\\u003e and \\u003cem\\u003ePseudomonas aeruginosa\\u003c/em\\u003e. Additionally, it was displayed moderate antiproliferative activity against HCT-116 colorectal cancer cells (IC₅₀=784.09 \\u0026micro;g/mL). It improved antioxidant capacity, nutritional quality, and microbial stability over six days in gluten-free pancakes. These results highlight PSU\\u0026rsquo;s dual functionality as a natural therapeutic candidate and bioactive food ingredient promoting health and sustainability.\\u003c/p\\u003e\",\"manuscriptTitle\":\"Pomegranate Septum Ultrasonic Extraction and Utilization of its Functional Benefits Against HCT-116 cells and Manufacture Gluten-Free Pancake\",\"msid\":\"\",\"msnumber\":\"\",\"nonDraftVersions\":[{\"code\":1,\"date\":\"2025-11-17 04:59:41\",\"doi\":\"10.21203/rs.3.rs-7862222/v1\",\"editorialEvents\":[{\"type\":\"communityComments\",\"content\":0}],\"status\":\"published\",\"journal\":{\"display\":true,\"email\":\"info@researchsquare.com\",\"identity\":\"researchsquare\",\"isNatureJournal\":false,\"hasQc\":true,\"allowDirectSubmit\":true,\"externalIdentity\":\"\",\"sideBox\":\"\",\"snPcode\":\"\",\"submissionUrl\":\"/submission\",\"title\":\"Research Square\",\"twitterHandle\":\"researchsquare\",\"acdcEnabled\":true,\"dfaEnabled\":false,\"editorialSystem\":\"\",\"reportingPortfolio\":\"\",\"inReviewEnabled\":false,\"inReviewRevisionsEnabled\":true}}],\"origin\":\"\",\"ownerIdentity\":\"c1f44466-79a0-4b05-ac89-eb6365c521b7\",\"owner\":[],\"postedDate\":\"November 17th, 2025\",\"published\":true,\"recentEditorialEvents\":[],\"rejectedJournal\":[],\"revision\":\"\",\"amendment\":\"\",\"status\":\"posted\",\"subjectAreas\":[{\"id\":57901165,\"name\":\"Biological sciences/Biochemistry\"},{\"id\":57901166,\"name\":\"Biological sciences/Biotechnology\"},{\"id\":57901167,\"name\":\"Biological sciences/Microbiology\"},{\"id\":57901168,\"name\":\"Biological sciences/Plant sciences\"}],\"tags\":[],\"updatedAt\":\"2026-02-23T07:55:19+00:00\",\"versionOfRecord\":[],\"versionCreatedAt\":\"2025-11-17 04:59:41\",\"video\":\"\",\"vorDoi\":\"\",\"vorDoiUrl\":\"\",\"workflowStages\":[]},\"version\":\"v1\",\"identity\":\"rs-7862222\",\"journalConfig\":\"researchsquare\"},\"__N_SSP\":true},\"page\":\"/article/[identity]/[[...version]]\",\"query\":{\"redirect\":\"/article/rs-7862222\",\"identity\":\"rs-7862222\",\"version\":[\"v1\"]},\"buildId\":\"8U1c8b4HqxoKbykW_rLl7\",\"isFallback\":false,\"isExperimentalCompile\":false,\"dynamicIds\":[84888],\"gssp\":true,\"scriptLoader\":[]}","source_license":"CC-BY-4.0","license_restricted":false}