Table 3 Average relative sugar percentage content of arabic, cherry and tragacanth gums obtained with the DCCI and GCI procedures, and corresponding confidence interval at a confidence level of 99%
Gum | Relative percentage content (%) | Analytical procedure | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Â | xylose | arabinose | rhamnose | fucose | galacturonic acid | glucuronic acid | fructose | glucose | mannose | galactose | Â |
arabic | 0 | 28 ± 4 | 14 ± 2 | 0 | 0 | 12 ± 3 | - | 0 | 0 | 45 ± 5 | DCCI |
|  | 0 | 37 ± 3 | 18 ± 3 | 0 | - | - | 0 | 0 | 0 | 44 ± 5 | GCI |
cherry | 6 ± 3 | 46 ± 10 | 1 ± 1 | 0 | 0 | 7 ± 7 | - | 0 | 3 ± 2 | 34 ± 14 | DCCI |
|  | 11 ± 1 | 50 ± 6 | 2 ± 1 | 0 | - | - | 0 | 1 ± 1 | 2 ± 2 | 34 ± 6 | GCI |
tragacanth | 22 ± 5 | 34 ± 6 | 2 ± 1 | 8 ± 2 | 8 ± 9 | 1 ± 1 | - | 12 ± 6 | 0 | 12 ± 2 | DCCI |
|  | 24 ± 3 | 45 ± 5 | 1 ± 0 | 11 ± 3 | - | - | 1 ± 0 | 8 ± 3 | 0 | 9 ± 2 | GCI |