Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

Table 2

Contents of total phenolic compounds (mg gallic acid equivalents⋅g⁻¹ biomass, dry weight) of the AE of green and roasted coffee beans press cake.

Samples	Total phenolic compounds (mg gallic acid equivalent⋅g^−1 biomass, dry weight)
Green coffee	35.39 ± 3.69 a
Roasted coffee	24.13 ± 1.45 b

Mean of extractions in triplicate ± sem. Distinct letters denote significative difference. Tukey’s test, .