. 2020 Mar 30;29(8):1071–1080. doi: 10.1007/s10068-020-00747-1

Table 1.

Levels of acrylamide in CBC samples

Coffee extraction conditions			Acrylamide levels
Methods	Temp (°C)	Time (h)	Mean ± SD (ng/mL)
Steeping	5	3	4.0 ± 0.3^a
		6	4.5 ± 0.2^bc
		12	4.8 ± 0.2 ^cd
		24	5.2 ± 0.4^de
	10	3	4.0 ± 0.3^a
		6	4.6 ± 0.2^bc
		12	5.1 ± 0.3^de
		24	5.4 ± 0.4^e
	20	3	4.3 ± 0.2^ab
		6	4.9 ± 0.2 ^cd
		12	5.2 ± 0.2^de
		24	5.5 ± 0.4^e
Dripping	10	3	3.9 ± 0.4^a
		6	4.6 ± 0.2^bc
		12	5.0 ± 0.3 ^cd
	20	3	4.1 ± 0.2^ab
		6	4.6 ± 0.3 ^cd
		12	5.2 ± 0.4^d

All experiments were performed in triplicate. Letters indicate significant differences at p < 0.05 within the same column measured by one-way ANOVA with Duncan’s test