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. 2024 Jun 3;13(11):1757. doi: 10.3390/foods13111757

Figure 6.

Figure 6

(A) HPLC fraction graph showing the thermal stability of chlorogenic acid present in green and roasted coffee bean extracts plotted at 325 nm using a UV–Vis spectrophotometer; (B) UV–Vis absorption spectra of fractions 5 (blue) and 9 (black) of green coffee bean extract, and fraction 10 (red) of coffee bean extract with a chromaticity value of 55 recovered from HPLC. The HPLC fraction volume was 1.5 mL each. CV, chromaticity value.