. 2020 Jan 7;9(1):60. doi: 10.3390/foods9010060

Table 3.

Structural carbohydrates composition of pineapple by-products (peels and stems) of the solid fraction (press cake).

Solid Fraction (Press Cake)	Cellulose (% w/w)	Hemicellulose (% w/w)					Lignin (% w/w)
Solid Fraction (Press Cake)	Glucose	Total	Xylose	Galactose	Arabinose	Mannose	Insoluble	Soluble
Stems	23.88 ^a ± 0.22	20.68 ± 0.34	11.05 ^b ± 0.22	3.24 ^a ± 0.05	3.67 ^a ± 0.10	2.72 ^a ± 0.02	24.25 ^b ± 1.31	3.03 ^a ± 0.11
Peels	17.41 ^b ± 1.73	19.96 ± 0.38	13.80 ^a ± 0.19	2.76 ^b ± 0.04	2.53 ^b ± 0.38	0.91 ^b ± 0.14	25.66 ^a ± 1.20	3.61 ^a ± 0.26

^a, ^b The differences between the means in the same column labeled with different superscripts are statistically significant (p > 0.05). Analysis of variance was used to estimate the differences between samples. Shapiro–Wilk test was used. Values were expressed as average ± standard deviation.