Research Article
Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans
Figure 2
Impact of microwave roasting and extraction solvents on the reducing power of coffee beans. Bars with different small letters are significantly different from one another (). Un MeOH: untreated sample extracted with 50% (v/v) methanol, Un EtOH: untreated sample extracted with 50% (v/v) ethanol, MW MeOH: microwave-roasted sample extracted with 50% (v/v) methanol, and MW EtOH: microwave-roasted sample extracted with 50% (v/v) ethanol.