Table 2.
Levels of furan in CBC samples
| Coffee extraction conditions | Furan levels | ||
|---|---|---|---|
| Methods | Temp (°C) | Time (h) | Mean ± SD (ng/mL) |
| Steeping | 5 | 3 | 23.7 ± 0.4j |
| 6 | 21.7 ± 0.5i | ||
| 12 | 18.7 ± 0.4f | ||
| 24 | 14.2 ± 0.3c | ||
| 10 | 3 | 21.0 ± 0.4 h | |
| 6 | 19.8 ± 0.3 g | ||
| 12 | 17.0 ± 0.5e | ||
| 24 | 15.0 ± 0.4d | ||
| 20 | 3 | 18.6 ± 0.3f | |
| 6 | 16.7 ± 0.2e | ||
| 12 | 13.1 ± 0.4b | ||
| 24 | 10.1 ± 0.2a | ||
| Dripping | 10 | 3 | 19.1 ± 0.4d |
| 6 | 18.9 ± 0.5d | ||
| 12 | 15.4 ± 0.4b | ||
| 20 | 3 | 17.3 ± 0.4c | |
| 6 | 15.9 ± 0.3b | ||
| 12 | 12.3 ± 0.3a | ||
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