Table 1.

The experimental extracts used in this study

Solution	Procedure for production
HCE	► 4.7 g of roasted coffee was allowed to completely dissolve in 150 mL of deionized water for 1 h; the solution was filtered using fine mesh mosquito netting
UHCE	► 4.7 g of used roasted coffee was allowed to completely dissolve in 75 mL of deionized water for 1 h; the solution was filtered using fine mesh mosquito netting
MCE	► 2.35 g of roasted coffee was allowed to completely dissolve in 150 mL of deionized water for 1 h; the solution was filtered using fine mesh mosquito netting
LCE	► 1.35 g of roasted coffee was allowed to completely dissolve in 150 mL of deionized water for 1 h; the solution was filtered using fine mesh mosquito netting
WAa, WAb, or WAc	► 100 mL of cool boiled water