Figure 1.
Median of total phenolic content as gallic acid equivalent [mg GAE/100 g of infusion] in 100% Arabica coffee. * p1/5,6,7,8,9,10,11,12,13,14,15,16,17,18; * p2/5,6,7,8,9,10,11,12,13,14,15,16,17,18; * p3/5,6,7,8,9,10,11,12,13,14,15,16,17,18; * p4/5,6,7,8,9,10,11,12,13,14,15,16,17,18; * p5/1,2,3,4,9,10,11,15,16,17,18; * p6/1,2,3,4,9,10,11,15,16,17,18; * p7/1,2,3,4,9,10,11,15,16,17,18; * p8/1,2,3,4,9,10,11,16,17,18; * p9/1,2,3,4,5,6,7,8,11,12,13,14,15,16,18; * p10/1,2,3,4,5,6,7,8,11,12,13,14,15,16,18; * p11/1,2,3,4,5,6,7,8,9,10,12,13,14,15,16,17,18; * p12/1,2,3,4,9,10,11,16,17,18; * p13/1,2,3,4,9,10,11,15,16,17,18; * p14/1,2,3,4,9,10,11,15,16,17,18; * p15/1,2,3,4,5,6,7,9,10,11,13,14,16,17,18; * p16/1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,17,18; * p17/1,2,3,4,5,6,7,8,11,12,13,14,15,16,18; * p18/1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17—statistically significant differences (* p < 0.05). Preparation of the infusion: 1: pouring water, 100 °C, unfiltered water; 2: pouring water, 90 °C, unfiltered water; 3: pouring water, 100 °C, filtered water; 4: pouring water, 90 °C, filtered water; 5: pouring water, 100 °C, unfiltered water; 6: pouring water, 90 °C, unfiltered water; 7: pouring water, 100 °C, filtered water; 8: pouring water, 90 °C, filtered water; 9: coffee percolator, 100 °C, unfiltered water; 10: coffee percolator, 100 °C, filtered water; 11: coffee machine, 100 °C, filtered water; 12: pouring water, 100 °C, unfiltered water; 13: pouring water, 90 °C, unfiltered water; 14: pouring water, 100 °C, filtered water; 15: pouring water, 90 °C, filtered water; 16: coffee percolator, 100 °C, unfiltered water; 17: coffee percolator, 100 °C, filtered water; 18: coffee machine, 100 °C, filtered water.
