Table 2.
ISC and ISB sum phenolic composition and antioxidant activity.
| Instant coffee | Barley coffee | t-test | |
|---|---|---|---|
| Total phenols (g/100 g) | 18.5 ± 3.2 | 10.1 ± 2.1 | p <0.0048 |
| Ortho-diphenols (g/100 g) | 7.2 ± 0.1 | 4.3 ± 0.2 | p <0.0001 |
| ABTS•+ (g Trolox/100 g) | 329.2 ± 1.6 | 123.5 ± 10.0 | p <0.0001 |
| •OH with EDTA (% inhibition)a | 38.3 ± 2.9 | 49.7 ± 3.3 | p <0.0020 |
| •OH without EDTA (% inhibition)a | 41.1 ± 3.7 | 50.5 ± 0.6 | p <0.0024 |
| NO• (% inhibition)a | 56.9 ± 1.1 | 25.7 ± 4.8 | p <0.0001 |
% of inhibition for 1 mg/mL extract.