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Table 1 Interaction effect of variety and solvents on polyphenol contents of coffee cherry pulp and percent yield

From: Extraction and determination of total polyphenols and antioxidant capacity of red coffee (Coffea arabica L.) pulp of wet processing plants

Types of variety as source of pulp

Types of extraction solvent

Total polyphenol content (mg GAE/g)* ± SE

Total polyphenols (%) of varieties as compared to Ababuna taking methanol as a standard solvent

Ababuna

Acetone

1434.3 ± 3.49d

79.2**

Ethanol

1603.8 ± 3.04c

88.6

Methanol

1809.9 ± 1.33a

100.0

Average

 

1616

89.3

Dessu

Acetone

1709.0 ± 1.02b

94.4

Ethanol

1448.4 ± 1.01d

80.0

Methanol

929.1 ± 2.64f

51.3

Average

 

1362.2

75.3

74110

Acetone

662.1 ± 0.65i

36.6

Ethanol

664.8 ± 0.99i

36.7

Methanol

993.5 ± 0.68e

54.9

Average

 

773.5

42.7

741

Acetone

707.4 ± 1.32h

39.1

Ethanol

489.5 ± 3.98j

27.0

Methanol

900.6 ± 3.68g

49.8

Average

 

699.2

38.6

CV (%)

 

8.8

 
  1. * Mean values followed by the same letter in the column are not significantly different at p < 0.05
  2. ** Values calculated taking 1809.9 of Ababuna and methanol as a base to compare with others