Table 2 Total polyphenol content and DPPH radical scavenging ability of extracts from roasted coffee ground and roasted coffee ground residue
Samples1)
Totalpolyphenolcontent (μg/mL)
DPPHradicalscavenging activity(%)
CG
16.55±0.352)b3)
88.36±0.50b
CR
13.52±0.76a
78.75±0.61a
1)CG, Roasted coffee ground; CR, Roasted coffee ground residue. 2)Each value was expressed as the mean±SD of triplicate assays. 3)a-bMeans with different superscripts within the CG and CR are indicate significant differences (p<0.05).