In Vitro Antibacterial and Antioxidant Activities of Roasted and Green Coffee Beans Originating from Different Regions of Ethiopia

Table 4

Antioxidant contents of coffee samples using ascorbic as a standard and DPPH as a free radical.

Sample	AEAC (μg/ml)
J1g	311.160
J1r	304.754
J2g	311.019
J2r	305.807
J3g	308.076
J3r	302.000
Y1g	310.485
Y1r	304.303
Y2g	310.184
Y2r	300.092
Y3g	311.596
Y3r	307.948
T	293.215

AEAC: ascorbic acid equivalent antioxidant content; J1g: Jimma 1 green; J1r: Jimma 1 roasted; J2g: Jimma 2 green; J2r: Jimma 2 roasted; J3g: Jimma 3 green; J3r: Jimma 3 roasted; Y1g: Yirgacheffe 1 green; Y1r: Yirgacheffe 1 roasted; Y2g: Yirgacheffe 2 green; Y2r: Yirgacheffe 2 roasted; Y3g: Yirgacheffe 3green; Y3r: Yirgacheffe 3 roasted; T: shop coffee.