Table 4. Antioxidant contents and activities of Sidama coffee within different roasting conditions (mean ± sd).

Run number	Temp (°C)	Time (min)	Phenol (mg GAE/100 g)	Flavonoid (mg Qu/100 g)	DPPH (μg/ml)	FRAP (mg/g)	EC50 (μg/ml)
1	180	4	45±4d,e	63±9c,d	84±0e	7±1b	77±0b
2	200	7	33±1a,b	29±5a	68±2b	5±1a,b	102±3f
3	180	7	63±5f	73±7d	90±2f	6±1a,b	71±0a
4	190	5.5	38±2b,c,d	53±0b,c	79±0d	6±1a,b	85±0c
5	190	5.5	38±0b,c,d	53±0b,c	78±0d	6±1a,b	85±0c
6	200	4	35±0b,c	33±1a	71±0b,c	5±0a,b	99±0f
7	190	5.5	38±0b,c,d	54±0b,c	79±0d	6±2a,b	85±0c
8	190	7.62	33±1a,b	33±0a	73±1c	5±1a,b	93±0d
9	190	5.5	38±0b,c,d	53±0b,c	78±0d	6±1a,b	84±0c
10	190	3.38	51±5e	64±7cd	81±0de	6±1ab	81±0bc
11	190	5.5	38.±0b,c,d	54±0b,c	79±0d	6±0a,b	85±0c
12	175.86	5.5	41±1c,d	49±0b	83±0e	6±1a,b	78±0b
13	190	5.5	38±0b,c,d	54.±0b,c	79±0d	6±1a,b	85±0c
14	204.14	5.5	26±0a	26±7a	64±2a	5±1a	111±4g

Means with different letters are significantly different (p<0.05).