Table 5.
Total phenolic content for the beverages after normalization considering CBS and water quantities. ANOVA among GDs and extraction techniques. Values are expressed in milligrams of gallic acid equivalents for each gram of CBS powder employed for the beverage preparation (mg GAE/g CBS).
| Moka | Neapolitan | American | Espresso | Capsule | French Press | Sig. | |
|---|---|---|---|---|---|---|---|
| >4000 μm | 5.21 ± 0.54 cB | 7.03 ± 0.47 cA | 4.84 ± 0.28 dB | 3.12 ± 0.30 bC | 3.76 ± 0.25 bC | 6.68 ± 0.64 aA | *** |
| 2000–4000 μm | 6.37 ± 2.25 bcAB | 7.14 ± 1.06 cA | 5.26 ± 0.09 dB | 2.72 ± 0.39 bC | 3.25 ± 0.30 cC | 6.74 ± 0.72 aA | *** |
| 1000–2000 μm | 6.92 ± 0.72 bB | 10.00 ± 1.33 bA | 7.32 ± 0.34 cB | 3.41 ± 0.33 bD | 3.03 ± 0.11 cD | 5.78 ± 0.30 bC | *** |
| 500–1000 μm | 12.94 ± 0.96 aB | 16.32 ± 1.04 aA | 9.39 ± 0.92 bC | 5.10 ± 0.15 aD | 5.06 ± 0.25 aD | 4.10 ± 0.31 cE | *** |
| 250–500 μm | n/a | n/a | 13.45 ± 0.86 aA | n/a | n/a | 6.29 ± 0.26 aB | *** |
| Sig. | *** | *** | *** | *** | *** | *** | *** |
n/a, not applicable. Means followed by different lower case superindexes within the same column (different grinding degrees) and by upper case superindexes within the same row (different techniques) are significantly different at p < 0.05. Significance: *** p < 0.001. Data are expressed as mean values (n = 3) ± standard deviation.