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Contents of total phenolic compounds (mg gallic acid equivalents·g−1 biomass, dry weight) of the AE of green and roasted coffee beans press cake.
| Samples | Total phenolic compounds (mg gallic acid equivalent·g−1 biomass, dry weight) |
|---|---|
| Green coffee | 35.39 ± 3.69 a |
| Roasted coffee | 24.13 ± 1.45 b |
Mean of extractions in triplicate ± sem. Distinct letters denote significative difference. Tukey's test, p < 0.05.
