Table 1.

Yield and chemical composition (% weight) from Olive Fruit and AB extracts at 80 and 120 °C. Values are the mean of 3 replicated ($\overline{\mathrm{x}}$) ± SD ($\overline{\mathrm{x}}$ = g/100 g lyophilized extract). Different letters in each column indicate statistically significant difference between sample (p < 0.05).

		g/100 g Lyophilized Extract
		Uronic Acid	Phenols	Neutral Sugar	Protein	Ash	Yield
		$\overline{\mathrm{x}}$ ± SD	$\overline{\mathrm{x}}$ ± SD	$\overline{\mathrm{x}}$ ± SD	$\overline{\mathrm{x}}$ ± SD	$\overline{\mathrm{x}}$ ± SD	%
80 °C	Olive Fruit	38.6 ± 3.5 a	7.0 ± 0.3 a	25.9 ± 1.1 a	1.14 ± 0.03 a	12.5 ± 0.9 a	8.08
	AB extract	21.3 ± 1.8 b	15.5 ± 1.8 b	15. ± 0.7 b	1.9 ± 0.2 b	21.0 ± 1.8 b	5.66
120 °C	Olive Fruit	40.0 ± 7.9 a	5.3 ± 0.5 a	17.3 ± 2.5 bc	2.7 ± 0.2 c	9.7 ± 1.5 c	2.84
	AB extract	31.3 ± 1.4 c	12.0. ± 0.7 c	18.9± 2.1 c	4.3 ± 0.2 d	14.2 ± 0.6 d	5.80