Table 1.
Changes in the caffeine and 5-caffeoylquinic acid contents of the different types of coffee bean according to the roasting condition

Roasting conditions		Content of caffeine (mg/g)				Content of 5-caffeoylquinic acid (mg/g)
		CS1)	EY	IM	IMM	CS	EY	IM	IMM
Raw		11.71±0.472)	9.58±0.65	11.91±0.60	13.90±0.70	37.68±2.48	36.70±1.12	34.74±0.39	46.64±0.87
200°C	10 min	11.68±0.57	9.08±0.42	11.77±0.52	13.40±0.30	14.56±0.99	15.36±0.41	13.05±1.02	15.45±0.13
	15 min	11.00±0.26	8.45±0.48	11.34±0.68	13.01±0.25	10.87±0.18	11.66±2.25	11.49±2.26	13.68±0.21
	20 min	9.82±0.22	8.01±0.24	10.81±0.64	12.98±0.16	9.58±0.23	9.04±0.17	9.15±0.17	9.89±0.04
250°C	10 min	11.68±0.79	8.78±0.47	11.17±0.39	13.48±0.41	7.39±0.31	7.97±0.87	7.91±0.18	8.00±0.10
	15 min	9.01±1.18	8.68±0.20	10.85±0.75	13.22±0.11	6.10±1.00	6.47±0.05	5.69±0.22	7.19±0.08
	20 min	8.42±0.52	8.61±0.48	10.84±0.22	12.99±0.21	4.50±0.41	5.05±0.11	5.22±0.29	5.13±0.24

CS, Colombia supremo; EY, Ethiopia yirgacheffee G2; IM, Indonesia mandhelingG1; IMM, India monsooned malabar AA.
The values represent the mean±SD (n=3).