Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

Table 1

Composition of bioactive compounds of roasted coffee bean [18–20].

Bioactive compound	Traditional roasted
Caffeine	526 ± 1.97
Gallic	117 ± 0.57
Chlorogenic	600 ± 1.83
Quercetin	7 ± 0.03
Kaempferol	6 ± 0.04
Caffeic	5 ± 0.07
Salicylic	12.1 ± 0.16
Epigallocatechin gallate	28 ± 0.19
Quercetin-3-O-glucoside	2.8 ± 0.1
Kaempferol-3-O-glucoside	35 ± 0.15
Caffeoylquinic acid	3530 ± 0.02
Caffeine	2840 ± 0.00
Melanoidins	2380 ± 0.77
Trigonelline	1000 ± 0.00
Redutores	100 ± 0.00
Cafestol	742 ± 41
Nicotinic acid	19 ± 3
Kahweol	465 ± 18

Results are expressed in means ± standard deviation and given in mg/100 g of sample.