Table 3.

TPC and antioxidant capacity evaluated by FRAP, DPPH, and ABTS of the samples.

Samples	FRAP		DPPH		ABTS		TPC
	mmol TE/100 g	±SD	mmol TE/100 g	±SD	mmol TE/100 g	±SD	mg GAE/g	±SD
Coffee Brew	67.1 *	3.2	22.8 *	0.6	44.6 *	1.2	97.07 *	1.52
Coffee Brew Digested	72.5 *	0.7	51.4 *	0.3	89.2 *	0.6	106.64 *	2.01

Differences between groups were statistically analyzed with Tukey’s test; * p-value ≤ 0.05 was considered significant.