Table 4 Contents of phenolic and nitrogenous compounds, acidity and antioxidant activities of raw coffee samples

Sample name	TPC (mg GAE/g, d.m.)1)	RSA (%)	TTA		Caffeine (mg/g, d.m.)	Trigonelline (mg/g, d.m.)	CQA (mg/g, d.m.)
			(% C.A, d.m.)2)	(mL/g, d.m.)			3-CQA	4-CQA	5-CQA	Total
WRS	38.9±0.43f	89.9±2.47b	1.43±0.0b	2.2±0.05bc	13.8±0.01h	10.7±0.06h	9.7±0.03e	15.3±0.05g	48.3±0.02g	73.2g
WRT	40.9±0.10e	91.1±0.39ab	1.41±0.03bc	2.2±0.0bcd	14.9±0.07d	10.8±0.01g	9.4±0.02g	15.5±0.01e	52.1±0.03b	76.9d
WRB	46.8±0.86a	90.9±0.35ab	1.36±0.04cd	2.1±0.1de	14.7±0.06e	11.1±0.08d	9.5±0.02f	15.4±0.01f	52.9±0.07b	77.8b
SKK	38.4±0.21f	91.6±0.26a	1.38±0.03bcd	2.2±0.0cde	14.4±0.07f	11.1±0.04de	9.3±0.09g	15.0±0.03i	48.9±0.23ef	73.2g
SKN	42.7±0.30d	91.0±0.43ab	1.34±0.03d	2.1±0.0e	14.2±0.02g	11.0±0.08ef	9.5±0.07f	15.2±0.02h	50.5±0.20d	75.2f
NGK	43.2±2.35cd	91.3±0.20ab	1.42±0.03b	2.2±0.0bc	15.3±0.04b	12.5±0.09a	12.0±0.08a	17.1±0.03a	48.8±0.12f	77.8c
NRL	44.9±0.60b	91.8±0.20a	1.36±0.01cd	2.1±0.0de	14.1±0.01g	10.9±0.01fg	10.3±0.05c	15.9±0.01d	49.2±0.20e	75.4e
ERW	41.0±0.26e	91.6±0.10a	1.35±0.01cd	2.1±0.0e	13.4±0.01i	10.3±0.03i	11.1±0.04b	15.9±0.03c	45.3±0.10h	72.3h
ETH	44.5±0.25bc	91.4±0.17ab	1.48±0.01a	2.3±0.0a	15.2±0.05c	12.1±0.07b	9.8±0.08d	16.4±0.03b	56.5±0.34a	82.6a
BRA	42.1±0.25de	91.1±0.26ab	1.43±0.00b	2.2±0.0b	18.5±0.02a	11.3±0.05c	9.8±0.03de	14.7±0.05j	45.7±0.63h	70.1i

All values are means ± standard deviations of at least three measurements.
Milligram of gallic acid equivalent per gram, on dry matter basis
Citric acid
Values with different superscripts in the same column are significantly different (p<0.05).