Table 2.
Fermentable sugars recovery after enzymatic hydrolysis of pretreated banana rachis samples (NT = Not-treated).
| Pretreatment | Glucose (% w/w) | Xylose (% w/w) | Arabinose (% w/w) |
|---|---|---|---|
| Rachis (NT) | 2.8 ± 0.2 | 9.0 ± 0.7 | 1.5 ± 0.0 |
| Acid-organosolv (AA) | 16.6 ± 0.7 | 12.8 ± 1.0 | 2.1 ± 0.0 |
| Alcohol-organosolv (ET) | 19.8 ± 0.6 | 10.8 ± 0.7 | 0.8 ± 0.0 |
| Sodium Hypochlorite (SH) | 44.7 ± 1.1 | 5.0 ± 0.3 | 1.8 ± 0.0 |
| Hypochlorous acid (ECA) | 51.4 ± 1.2 | 4.2 ± 0.2 | 2.3 ± 0.0 |
| Hydrogen Peroxide (HP) | 35.1 ± 1.8 | 5.2 ± 0.3 | 1.5 ± 0.0 |
| Hydrogen Peroxide Alkaline (HPA) | 36.5 ± 1.5 | 5.6 ± 0.3 | 1.6 ± 0.0 |
| Hypochlorous acid + Acid-organosolv (ECA + AA) | 48.3 ± 1.4 | 7.5 ± 0.4 | 1.8 ± 0.0 |
| Hypochlorous acid + Alcohol-organosolv (ECA + ET) | 48.7 ± 1.4 | 6.9 ± 0.3 | 1.9 ± 0.0 |