. 2020 Jul 21;6(7):e04498. doi: 10.1016/j.heliyon.2020.e04498

Table 2.

Effect of drying conditions on bioactive compounds of dried coffee pulp.

Drying methods	Bioactive compounds
	TPC	TFC	Proanthocyanidins	Caffeine	Chlorogenic acid
	(mg GAE/g DW)	(mg CE/g DW)	(mg CE/g DW)	(mg/g DW)	(mg/g DW)
Hot air 70 °C	2.98 ± 0.18^e	1.48 ± 0.51^e	2.34 ± 0.14^c	2.31 ± 0.39^ab	0.97 ± 0.18^c
Hot air 90 °C	3.73 ± 0.31^de	1.77 ± 0.17^de	3.85 ± 0.27^bc	2.09 ± 0.36^b	1.10 ± 0.19^c
Hot air 110 °C	9.39 ± 0.87^cd	4.88 ± 0.65^cd	4.94 ± 0.85^ab	2.52 ± 0.30^ab	2.81 ± 0.52^b
Vacuum 70 °C	11.74 ± 1.57^bc	7.65 ± 1.41^bc	4.88 ± 0.78^ab	2.05 ± 0.50^b	1.15 ± 0.12^c
Vacuum 90 °C	14.75 ± 0.66^a	13.17 ± 3.87^a	6.10 ± 1.00^a	2.92 ± 0.40^a	3.37 ± 0.29^a
Vacuum 110 °C	14.36 ± 1.15^b	8.52 ± 1.26^b	6.79 ± 2.06^a	2.97 ± 0.21^a	2.56 ± 0.24^b
LTP	11.13 ± 2.37^bc	5.99 ± 1.70^bc	5.43 ± 2.15^ab	2.31 ± 0.51^ab	0.78 ± 0.43^c

TPC: Total phenolic content, TFC: Total flavonoid content, DW: Dry weight. Data are expressed as means ± standard deviations (n = 3). Means with different superscript letters in the same column differ significantly (p < 0.05).