Table 1 Total phenolic content, brown color intensity, and free radical scavenging activity of medium- and dark-roasted coffees extracted in 90°C water for 15 minutes
| Roasting intensity | Total phenolics (μg CAE/mL) | Brown color intensity (A420) | Radical scavenging activity (%) |
|
| Medium | 311.3±2.331),* | 0.50±0.065 | * 66.5±12.09 |
| Dark | 238.5±21.66* | 0.64±0.057* | 71.0±7.07 |
1)Data were means and SD of triplicate measurements.
*Statistically significant differences between total phenolics or brown color intensity in medium- and dark-roasted coffees (p<0.05).