Table 2.

Sugar composition (% weight and molar ratio) from Olive Fruit and AB extracts at 80 and 120 °C. Values are the mean of 3 replicates ($\overline{\mathrm{x}}$) ± SD ($\overline{\mathrm{x}}$ = g/100 g lyophilized extract).

	Sugar Composition (g/100 g Lyophilized Extract)
	80 °C				120 °C
	Olive Fruit Extract		AB Extract		Olive Fruit Extract		AB Extract
	$\overline{\mathrm{x}}$ ± SD	% molar	$\overline{\mathrm{x}}$ ± SD	% molar	$\overline{\mathrm{x}}$ ± SD	% molar	$\overline{\mathrm{x}}$ ± SD	% molar
Rhamnose	2.5 ± 0.5	3.79	1.8 ± 0.2	4.81	2.1 ± 0.2	3.73	1.5 ± 0.2	3.03
Fucose	0.23 ± 0.05	0.35	0.15 ± 0.01	0.41	0.16 ± 0.01	0.27	0.04 ± 0.06	0.07
Arabinose	13.9 ± 0.2	21.56	5.9 ± 0.2	16.03	2.2 ± 1.9	3.90	1.51 ± 0.08	3.00
Xylose	1.01 ± 0.07	1.57	0.85 ± 0.04	2.31	1.80 ± 0.07	3.15	3.2 ± 0.2	6.45
Mannose	0.77 ± 0.06	1.19	0.67 ± 0.04	1.82	1.00 ± 0.03	1.74	1.5 ± 0.2	2.88
Galactose	5.9 ± 0.1	9.13	2.80 ± 0.08	7.62	7.1 ± 0.1	12.39	4.3 ± 0.9	8.65
Glucose	1.7 ± 0.1	2.60	3.3 ± 0.2	9.05	2.9 ± 0.2	5.05	6.8 ± 0.5	13.56
Uronic acid		59.80		57.94		69.77		62.35