. 2021 Jan 6;58(12):4514–4523. doi: 10.1007/s13197-020-04933-1

Table 4.

Fatty acid, caffeine, and 5-caffeoylquinic acid contents and antioxidant activities of the green coffee oil obtained by supercritical fluid extraction under optimal conditions

Compounds	GCSE_EY	GCSE_OP
Saturated fatty acids	43.75 ± 0.02^a	43.64 ± 0.34^a
Monounsaturated fatty acids	7.52 ± 0.01^a	7.62 ± 0.04^b
Polyunsaturated fatty acids	42.85 ± 0.05^a	43.18 ± 0.31^a
Palmitic acid (C16:0)	36.18 ± 0.0^a	36.07 ± 0.28^a
Stearic acid (C18:0)	7.57 ± 0.02^a	7.57 ± 0.07^a
Oleic acid (C18:1)	7.52 ± 0.01^a	7.62 ± 0.04^b
Linoleic acid (C18:2)	41.47 ± 0.05^a	41.58 ± 0.29^a
Linolenic acid (C18:3)	1.39 ± 0.00^a	1.59 ± 0.01^b
Caffeine (mg g⁻¹)	44.76 ± 5.02^a	79.51 ± 5.19^b
5-caffeoylquinic acid (mg g⁻¹)	11.53 ± 0.18^a	17.91 ± 0.72^b
Antioxidant activity ABTS (TEAC)	7.30 ± 0.19^a	10.98 ± 0.32^b
Antioxidant activity DPPH (TEAC)	41.42 ± 0.57^a	64.05 ± 0.97^b

The mean values are reported (± SD, n = 3). The same letter in a row indicates a significant difference, according to Tukey’s HSD test (p < 0.05). GCSE_EY is the optimal conditions predicted for extraction yield, and GCSE_OP is the extract with predicted optimal conditions