Fractions Yield (%)1 degree of esterification DE2 Levels of total Sugars (%) Levels of Proteins (%)   F - H2O   8,5a   62.7a   86.2 a   5.73d   F1   5,9b   53.6b   84.3b   5.6d   F2   3,2c   52.9c   74.4e   5.8d   F3   3,1d   51.2d   75.4d   7.3b   F4   2,1e   50.5d   78.2c   6.3c F - NaOH 2 mol.L-1   2,1e   47.7e   78.8c   7.5a NOTE: 1Yield of fractions with respect to the residue insoluble in alcohol. 2DE: Degree of esterification determined by FT-IR, Extraction conditions: F H2O (water extracted with 26°C/60 min), F1 (extracted with citric acid 0.5%/ 50° C/60min) and F2 (extracted with citric acid 0.5%/ 100 °C / 60min), F3 (extracted with citric acid 5% / 50°C/60min) and F4 (extracted with 5%citric acid / 100°C / 60 min). F-NaOH (extracted with a solution of sodium hydroxide 2 mol L-1/26 °C / 60 min) Means with same letters in the same column are not significantly different (Tukey p<0.05)

Table 4: Yield of fractions, Degree of Esterification (DE), determination of total sugar and protein fractions of the pulp of polysaccharide gabiroba in different conditions.