Pahytochemical contituents of fresh oven-dried (a and b) and sun-dried (w, x, y and z) B. sapida aril flour as determined using GC-MS analysis. Note: a: Pregn-4-ene-3,20-dione,17,21-dihydroxy-, bis(O-methyloxime); b: 4H-Cyclopropa[5’,6’]benz[1’,2’:7,8]azuleno[5,6-b]oxiren-4-one, 8-(acetyloxy)-1,1a,1b,1c,2a,3,3a,6a,6b,7,8,8a-dodecahydro-3a,6b,8a-trihydroxy-2a-(hydroxymethyl)-1,1,5,7-tetramethyl-, (1aα,1bβ,1cβ,2aβ,3aβ,6aα,6bα,7α,8β, 8aα)-; w: N-Methylpiperidin-2-yliden-3-morpholino-2-(4-chlorphenyl)-thioacrylamide; x: 4H-Cyclopropa[5’,6’]benz[1’,2’:7,8]azuleno[5,6-b]oxiren-4-one,8 (acetyloxy)1,1a,1b,1c,2a,3,3a,6a,6b,7,8,8a-dodecahydro-3a,6b,8a-trihydroxy-2a-(hydroxymethyl)-1,1,5,7-tetramethyl-, (1aα,1bβ,1cβ,2aβ,3aβ,6aα,6bα,7α,8β, 8aα)-; y: Hexadecanoic acid, 1a,2,5,5a,6,9,10,10a-octahydro-5,5a-dihydroxy-4-(hydroxymethyl)-1,1,7,9-tetramethyl-11-oxo-1H-2,8a-methanocyclopenta[a]cyclopropa[e]cyclodecen-6-yl ester, [1aR-(1aα,2α,5β,5aβ,6β,8aα,9α,10aα)]-; z: Cyclopropanebutanoic acid, 2-[[2-[[2-[(2-pentylcyclopropyl)methyl]cyclopropyl]methyl]cyclopropyl]methyl]-, methyl ester.