Table 5.
Total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity of the different spent coffee ground extracts.
| Extracts | Total phenolic content (mg GAE/g) | Total flavonoid content (mg RE/g) | DPPH IC50 (μg/mL) |
|---|---|---|---|
| E1 (MeOH) | 88.75 ± 2.13 | 6.17 ± 0.16 | 215.35 ± 7.42 |
| E2 (H2O) | 69.32 ± 2.11 | 3.15 ± 0.14 | 585.32 ± 25.32 |
| E3 (MeOH : H2O) | 95.12 ± 3.56 | 6.29 ± 0.23 | 298.44 ± 13.12 |
| E4 (EtOH : H2O) | 112.65 ± 4.53 | 5.56 ± 0.12 | 196.25 ± 6.87 |