Table 1.
Phenolic compound content in different types of coffee (expressed in g/100 g).
| Coffee Type | Caffeoylquinic Acid (CQA) | Feruloylquinic Acid (FQA) | Dikaoylquinic Acid (diCQA) | Total Chlorogenic Acids |
|---|---|---|---|---|
| Green coffee | 3.26–7.66 | 0.19–1.43 | 0.45–2.31 | 4.10–11.30 |
| Roasted coffee | 0.38–3.23 | 0.06–0.34 | 0.03–0.24 | 0.47–2.66 |
| Decaffeinated coffee a | 5.19–6.14 | 0.32–0.45 | 0.61–0.77 | 6.13–7.47 |
| Instant regular coffee | 0.63–5.28 | 0.06–1.16 | 0.03–0.53 | 0.72–6.97 |
| Instant decaffeinated coffee | 3.33–4.73 | 0.60–0.84 | 0.17–0.28 | 4.10–5.85 |
a For Arabica coffee.