Table 3.

Caffeine, caffeoylquinic acid (5-CQA), trigonelline, caffeic acid and hydroxymethylfurfural (HMF) (mg/g) content in canephora (Robusta) and arabica coffee variety Catúai affected by different degrees of roasting.

Samples
	135 °C/20.20 min	210 °C/9.02 min	220 °C/13.47 min	230 °C/17.43 min	275 °C/7.46 min	210 °C/11.01 min
Caffeine
C. canephora	33.29 ± 0.50Aa	31.16 ± 2.29Aa	19.27 ± 2.24Ab	12.40 ± 1.63Abc	9.27 ± 0.10Ac	30.19 ± 2.28Aa
C. arabica	5.55 ± 2.09Ba	6.71 ± 1.95Ba	10.15 ± 2.18Ba	6.19 ± 1.18Ba	9.33 ± 0.12Aa	7.19 ± 0.37Ba
5-CQA
C. canephora	17.27 ± 0.19Aa	17.67 ± 1.5Aa	10.26 ± 2.15Ab	3.50 ± 0.08Ac	0.93 ± 0.05Ac	15.03 ± 1.15Aab
C. arabica	6.03 ± 2.05Bab	7.08 ± 1.92Bab	8.85 ± 1.13Aa	2.13 ± 0.98Ab	3.07 ± 1.58Aab	6.11 ± 1.06Bab
Trigonelline
C. canephora	9.11 ± 0.12Aa	9.72 ± 0.75Aa	6.47 ± 0.41Ab	4.36 ± 0.07Ab	1.27 ± 0.03Ac	5.34 ± 0.06Ab
C. arabica	5.02 ± 1.39Bab	3.95 ± 0.00Bab	5.73 ± 0.00Aa	2.59 ± 0.82Bbc	0.94 ± 0.02Ac	5.58 ± 0.39Aa
Caffeic acid
C. canephora	0.08 ± 0.02Ab	0.55 ± 0.11Aa	0.00 ± 0.00Ab	0.00 ± 0.00Ab	0.00 ± 0.00Ab	0.42 ± 0.02Aa
C. arabica	0.00 ± 0.00Aa	0.00 ± 0.00Ba	0.00 ± 0.00Aa	0.00 ± 0.00Aa	0.00 ± 0.00Aa	0.00 ± 0.00Ba
HMF
C. canephora	0.27 ± 0.22	0.06 ± 0.05	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.02 ± 0.01
C. arabica	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00	0.00 ± 0.00

Means followed by the same lowercase letters in the row and uppercase letters in the column do not differ by Tukey's test (p > 0,05).