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

Table 2

Concentration of phenolics (gm/100 gm) dry weight basis.

Sample	Chlorogenic acid	Caffeic acid	Vanillin
Untreated MeOH	2.31 ± 0.37	0.997 ± 0.33	0.118 ± 0.65
Untreated EtOH	2.31 ± 0.58	0.997 ± 0.67	0.166 ± 0.27
MW MeOH	2.68 ± 0.63	1.18 ± 0.91	0.187 ± 0.63
MW EtOH	2.55 ± 0.87	1.09 ± 0.65	0.166 ± 0.87

Results are expressed as mean ± SD.