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. 2019 Mar 30;5(3):e01457. doi: 10.1016/j.heliyon.2019.e01457

Table 3.

Chlorogenic acid recovery information in the samples of coffee extracts based on the presented sensor.

Coffee Robusta
Coffee Nescafe
Added (μM) Found (μM) Recovery (%) ±RSD (%) Added (μM) Found (μM) Recovery (%) ± RSD (%)
5.00 5 ± 0.15 97% 5.00 5 ± 0.13 97%
10.00 10 ± 0.2 99% 10.00 9 ± 0.4 106%
15.00 14 ± 0.9 106% 15.00 15 ± 0.2 99%
20.00 20 ± 0.13 99% 20.00 20 ± 0.18 99%