## 3 Results and Discussion
### BBE Applied to Dried R. typhina Fruits
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Extraction** & **Bead Size** & **Bead Material** & **TAC** & **TPC** & **TTC** & **TFC** & **Carotenoids** \\
**Time** & **(mm)** & **Material Type** & **(mg/100 g DW)** & **(mg GAE/100 g DW)** & **(mg QE/100 g DW)** & **(mg QE/100 g DW)** & **(mg QE/100 g DW)** \\ \hline
5 (control) & - & - & 17.55 \(\pm\) 7.03 & 1613.45 \(\pm\) 0.72 & 1163.46 \(\pm\) 0.07 & 881.32 \(\pm\) 192.20 & 24.22 \(\pm\) 0.03 \\ \hline
5 & 1.4 & ceramics & 20.14 \(\pm\) 3.21 & 1691.20 \(\pm\) 31.85 &
\begin{tabular}{c} 1257.38 \(\pm\) \\ 125.46 \\ \end{tabular} & 859.57 \(\pm\) 30.93 & 25.47 \(\pm\) 0.49 \\ \hline
5 & 2.8 & ceramics & 23.57 \(\pm\) 1.83 & 1703.39 \(\pm\) 63.37 & 1531.24 \(\pm\) 72.17 & 978.51 \(\pm\) 38.41 & 28.74 \(\pm\) 0.76 \\ \hline
5 & 2.4 & metal & 18.56 \(\pm\) 0.04 & 1657.14 \(\pm\) 0.49 & 1665.83 \(\pm\) 0.40 & 938.157 \(\pm\) 49.85 & 31.25 \(\pm\) 0.02 \\ \hline
10 (control) & - & - & 19.03 \(\pm\) 3.60 & 1687.27 \(\pm\) 0.62 & 1224.67 \(\pm\) 0.61 & 846.23 \(\pm\) 105.02 & 25.67 \(\pm\) 0.02 \\ \hline
10 & 1.4 & ceramics & 20.79 \(\pm\) 2.60 & 1754.48 \(\pm\) 80.69 & 1501.86 \(\pm\) 39.57 & 1002.94 \(\pm\) 110.93 & 28.81 \(\pm\) 0.63 \\ \hline
10 & 2.8 & ceramics & 26.44 \(\pm\) 0.10 & 1727.05 \(\pm\) 130.32 & 1576.02 \(\pm\) 95.40 & 916.39 \(\pm\) 37.14 & 31.44 \(\pm\) 0.63 \\ \hline
10 & 2.4 & metal & 17.30 \(\pm\) 0.25 & 1611.82 \(\pm\) 0.22 & 1577.71 \(\pm\) 0.08 & 919.72 \(\pm\) 53.08 & 29.89 \(\pm\) 0.00 \\ \hline \hline \end{tabular}
\end{table} 
Table 9: The contents of bioactive compounds in _R. typhina_ BBE ethanolic extracts; results are expressed as mean \(\pm\) SD. Beads that were 1.4 mm in size positively influenced extraction for antioxidant activity as measured by FRAP, while those that were 2.8 mm in size favored the antioxidant activity as measured by DPPH. The results presented in the form of Boxplot representations (Figure 7) indicate that the FRAP antioxidant activity was significantly higher when extracted with 2.4 mm beads compared to 1.4 mm beads (\(p\) = 0.0180 *), with ceramic beads compared to metal ones (\(p\) = 0.0432), for 5 min (\(p\) = 0.0230 *). The control produced a marginally significantly higher FRAP antioxidant activity compared to that under extraction with metal beads (\(p\) = 0.0951). The DPPH radical scavenging activity was significantly (\(p\) = 0.036) higher when extracted with 2.8 mm beads than with 2.4 mm beads (\(p\) = 0.0347) but marginally significantly higher when extracted with 2.8 mm beads compared to 1.4 mm beads (\(p\) = 0.0640) or control (\(p\) = 0.0640). \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Extraction Time** & **Beads Size** & **Bead Material** & \
\begin{tabular}{c} **FRAP** \\ **(mg AAE/100 g** \\ **DW)** \\ \end{tabular} &
\begin{tabular}{c} **Radical** \\ **Scavenging** \\ **Activity by DPPH** \\ **(\%)** \\ \end{tabular} \\ \hline
5 (control) & - & - & 818.10 \(\pm\) 0.26 & 87.50 \(\pm\) 0.84 \\
5 & 1.4 & ceramics & 885.03 \(\pm\) 1.64 & 87.00 \(\pm\) 2.21 \\
5 & 2.8 & ceramics & 817.62 \(\pm\) 38.73 & 93.32 \(\pm\) 0.04 \\
5 & 2.4 & metal & 710.96 \(\pm\) 0.34 & 83.26 \(\pm\) 0.42 \\
10 (control) & - & - & 760.85 \(\pm\) 0.58 & 86.55 \(\pm\) 0.73 \\
10 & 1.4 & ceramics & 807.07 \(\pm\) 7.23 & 86.10 \(\pm\) 2.38 \\
10 & 2.8 & ceramics & 706.82 \(\pm\) 17.52 & 92.23 \(\pm\) 0.60 \\
10 & 2.4 & metal & 702.25 \(\pm\) 0.75 & 88.42 \(\pm\) 0.30 \\ \hline \hline \end{tabular}
\end{table} 
Table 10: Antioxidant activities of BBE extracts of \(R\). _tylphina_ fruits, according to different extraction conditions; results are expressed as mean \(\pm\) SD. Figure 7: Boxplot representations of antioxidant activities (FRAP, DPPH) of \(R\). _tylphina_ fruit extracts according to different BBE parameters (extraction time, bead size, bead material); only the boxplots for variables with significant differences between means were included. Distinct letters (a, b) on top of the boxes indicate significant differences between values.