Table 2.
Relative molar percentages (RMP) of monosaccharides in coffee husks (CH).
| Monosaccharides | CH1 (% mol) | CH1b (% mol) | CH2 (% mol) | CH2b (% mol) |
|---|---|---|---|---|
| Rhamnose | 3.04 ± 0.60 a | 2.98 ± 0.52 a | 2.66 ± 0.38 a | 2.46 ± 0.58 a |
| Arabinose | 25.24 ± 1.37 a | 25.17 ± 1.26 a | 17.91 ± 1.77 b | 16.14 ± 1.77 b |
| Xylose | 32.92 ± 1.46 b | 23.69 ± 1.17 c | 55.53 ± 1.89 a | 53.66 ± 1.87 a |
| Mannose | 9.67 ± 0.90 a | 10.00 ± 1.10 a | 5.33 ± 0.96 b | 4.47 ± 0.86 b |
| Galactose | 11.91 ± 2.40 ab | 13.69 ± 1.78 a | 9.59 ± 2.32 b | 10.52 ± 1.39 b |
| Glucose | 15.84 ± 1.32 b | 22.92 ± 1.28 a | 8.68 ± 0.92 d | 12.74 ± 1.23 c |
| Myo-inositol | 1.38 ± 0.12 a | 1.54 ± 0.17 a | 0.30 ± 0.04 b | 0 |
Mean ± standard deviation (n = 3). Different letters in the same line indicate that values are significantly different (p > 0.05).