Table 2.
Hot Brew Coffee Samples: pH, total titratable acid concentration titrated to a pH of 6 and 8 (milliliters of 0.10 N NaOH per 40 milliliters of brewed coffee), and antioxidant activity (millimoles equivalence Trolox per liter of brewed coffee) of hot brew coffee samples (Mean ± 95% Confidence Interval, n = 6).
| pH | Total Acidity pH = 6 (mL of 0.10 N NaOH) |
Total Acidity pH = 8 (mL of 0.10 N NaOH) |
Antioxidant Activity (mmol equivalence Trolox/L coffee) |
|
|---|---|---|---|---|
| Brazilian | 5.10 ± 0.02 | 3.17 ± 0.20 | 6.53 ± 0.38 | 18.34 ± 2.34 |
| Ethiopian - Ardi | 4.85 ± 0.09 | 3.62 ± 0.31 | 7.08 ± 0.74 | 19.95 ± 1.62 |
| Ethiopian - Yirgz | 4.96 ± 0.02 | 3.83 ± 0.33 | 7.45 ± 0.59 | 20.72 ± 3.12 |
| Myanmar | 4.92 ± 0.03 | 3.18 ± 0.75 | 6.40 ± 0.79 | 19.72 ± 1.17 |
| Columbia | 4.99 ± 0.10 | 4.27 ± 0.21 | 7.85 ± 0.06 | 19.98 ± 2.74 |
| Mexico | 4.95 ± 0.04 | 3.58 ± 0.41 | 6.68 ± 0.62 | 20.18 ± 1.65 |