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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive pomace Proximates Arabinose 220 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Onion Onion hulls Proximates Arabinose 13 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Rape Rapeseed press cake Proximates Arabinose 70.31 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Cabbage Cabbage Proximates Arabinose 195 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Sour NOSHAN
Sugar beet Sugar beet, dried Proximates Arabinose 266 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Flakes NOSHAN
Tomatoes Tomato skin Proximates Arabinose 29 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) NOSHAN
Apple Apple Proximates Arabinose 88 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Pears Pear Proximates Arabinose 99 Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) Whole NOSHAN
Palm Palm empty fruit bunches Proximates Arabinose 2 % w/w Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Palm Palm empty fruit bunches Proximates Arabinose 0 % w/w Oil palm empty fruit bunches fibres after hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
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