Table 3.
Concentrations (mg·g−1 biomass, dry weight) of phenolic acids and alkaloids of the green and roasted AE of coffee beans determined by RP-HPLC analysis.
| ∗Phenolic acid and alkaloids (mg·g−1) | Samples | |
|---|---|---|
| Green coffee | Roasted coffee | |
| 280 nm | ||
| Chlorogenic acid | 11.11 ± 0.28 a | 1.95 ± 0.31 b |
| Syringic acid | 0.96 ± 0.04 d | 0.84 ± 0.08 c |
| Ferulic acid | 1.40 ± 0.29 d | 0.92 ± 0.16 c |
| Protocatechuic acid | 1.20 ± 0.003 d | 0.21 ± 0.02 d |
| Hydroxybenzoic acid | 0.08 ± 4.1 e | 0.05 ± 1.05 d |
| Caffeine | 4.5 ± 0.06 b | 5.60 ± 0.08 a |
|
| ||
| 320 nm | ||
| Caffeic acid | 0.01 ± 0.002 e | n.a. |
| Theophylline | 0.01 ± 0.003 e | n.a. |
| Trigonelline | 1.55 ± 0.51 c | 1.02 ± 0.14 c |
∗Mean of injections in triplicate ± sd. Distinct letters in the column are significantly different. Tukey's test, p < 0.05. n.a. = not available.