Table 2.

Experimental design and S.O.D. (superoxide dismutase), C.A.T. (catalase), A.P.X. (ascorbate peroxidase), P.P.O. (polyphenol oxidase), and P.O.D. (peroxidase) activities and H₂O₂ content after sonication of cashew apple bagasse puree.

Assay	Power Intensity (W/cm2)	Time (min)	Bagasse: Water Ratio	Residual (%)
				SOD	CAT	APX	H2O2	PPO	POD
1	75	2	1:2	171.31 ± 0.08	100.61 ± 0.01	100.00 ± 0.10	84.21 ± 0.03	153.20 ± 2.45	77.32 ± 0.00
2	75	10	1:2	83.96 ± 1.67	112.45 ± 0.01	59.46 ± 0.09	175.00 ± 0.03	173.96 ± 2.89	34.97 ± 0.26
3	373	2	1:2	72.99 ± 0.99	95.91 ± 0.06	74.16 ± 0.23	140.78 ± 0.03	217.13 ± 1.86	98.46 ± 0.88
4	373	10	1:2	126.16 ± 0.24	85.67 ± 0.04	93.21 ± 0.45	486.84 ± 0.03	179.02 ± 2.21	48.18 ± 0.29
5	75	2	1:4	249.00 ± 0.76	108.76 ± 0.00	97.55 ± 0.05	248.68 ± 0.03	185.52 ± 5.72	37.05 ± 0.00
6	75	10	1:4	376.28 ± 0.56	110.86 ± 0.08	91.87 ± 0.09	164.47 ± 0.03	179.30 ± 9.31	56.47 ± 0.00
7	373	2	1:4	162.71 ± 0.97	119.22 ± 0.08	52.11 ± 0.08	109.21 ± 0.03	189.97 ± 2.31	49.41 ± 0.49
8	373	10	1:4	300.09 ± 1.67	108.76 ± 0.00	100.00 ± 0.01	161.84 ± 0.03	200 ± 3.20	39.11 ± 0.29
9	226	6	1:2	172.15 ± 0.54	104.56 ± 0.02	100.00 ± 0.32	109.21 ± 0.03	78.19 ± 0.78	27.61 ± 0.26
10	226	6	1:4	345.77 ± 0.57	112.95 ± 0.64	58.33 ± 0.09	98.68 ± 0.03	125.63 ± 4.29	49.41 ± 0.19
11	75	6	1:2	124.37 ± 0.76	87.71 ± 0.00	64.14 ± 0.00	119.73 ± 0.03	74.75 ± 3. 10	22.92 ± 0.39
12	373	6	1:3	44.11± 0.21	98.68 ± 0.00	72.16 ± 0.29	307.89 ± 0.03	97.50 ± 3.13	28.14 ± 0.36
13	226	2	1:3	92.01 ± 0.12	104.16 ± 0.09	53.45 ± 0.00	115.78 ± 0.03	127.05 ± 3.28	45.31 ± 0.54
14	226	10	1:3	85.29 ± 0.53	97.06 ± 0.08	50.00 ± 0.07	156.57 ± 0.03	129.59 ± 4.23	31.07 ± 0.00
15	226	6	1:3	103.36 ± 0.36	85.78 ± 0.01	51.00 ± 0.15	102.63 ± 0.03	83 ± 1.20	23.30 ± 0.19
16	226	6	1:3	105.00 ± 1.04	87.42 ± 0.03	49.77 ± 0.29	105.00 ± 0.03	84.57 ± 0.88	22.92 ± 0.67
17	226	6	1:3	102.07 ± 0.45	85.99 ± 0.05	47.00 ± 0.04	102.00 ± 0.03	85.54 ± 0.99	22.92 ± 0.36