. 2017 Apr 24;54(7):1827–1836. doi: 10.1007/s13197-017-2613-9

Table 1.

Chemical characteristics of GCE

GCE	60 °C	70 °C	80 °C
Extraction yield (%)	19.41 ± 0.12^a	18.81 ± 0.09^a	18.39 ± 0.06^a
TPP (%)	21.42 ± 0.31^a	21.03 ± 0.22^a	20.04 ± 0.27^a
CGA (%)	37.28 ± 0.24^a	36.24 ± 0.33^a	36.18 ± 0.31^a
Caffeine (%)	1.75 ± 0.05^a	1.82 ± 0.03^b	1.87 ± 0.03^b
RSA (%) at different ppm levels
50	90.25 ± 0.13^b	90.12 ± 0.07^a	89.93 ± 0.08^a
100	92.73 ± 0.09^b	91.21 ± 0.17^a	91.06 ± 0.22^a
200	94.38 ± 0.11^b	93.26 ± 0.12^b	93.12 ± 0.14^a

Values are mean ± SD of triplicate analysis. Values not having similar superscripts in the same row are significantly (p < 0.05) different

GCE green coffee extract, TPP total polyphenols, CGA chlorogenic acid, RSA radical scavenging activity