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Concentration of total polyphenols and antioxidant capacity determined in GC and BC as compared by the three methods of coffee preparation.
| 10 g BC in 100 mL water | Filter | Italian | French |
|---|---|---|---|
| 10 g GC in 100 mL water | Method | Cafetière | Cafetière |
| FRAP mMFeII (BC) | 12.8 | 14.1 | 19.9 |
| FRAP mMFeII (GC) | 11.7 | 16.6 | 10.3 |
| Polyphenols mg GAE (BC) | 1451 | 1496 | 2475 |
| Polyphenols mg GAE (GC) | 1360 | 2052 | 972 |
