Table 2.
Changes in the total phenolics contents of the different types of coffee beans according to the roasting condition

Roasting conditions		Content of total phenolics (mg/g)
Roasting conditions		CS1)	EY	IM	IMM
Raw		111.33±1.31^A2)	120.02±1.33^A	121.71±4.35^A	116.87±2.94^A
200°C	10 min	109.15±9.31^A	119.27±2.56^A	120.58±4.31^A	100.52±4.89^C
	15 min	108.49±10.32^A	118.38±3.67^A	118.12±7.46^A	109.96±1.29^AB
	20 min	107.78±3.85^A	115.49±2.66^A	118.11±3.62^A	108.20±3.35^B
250°C	10 min	110.56±3.69^A	115.09±5.91^A	108.87±4.05^B	108.19±6.79^B
	15 min	92.61±1.00^B	89.58±0.95^B	90.27±0.38^C	83.38±4.48^D
	20 min	81.76±6.64^C	78.83±3.72^C	82.74±4.37^C	67.66±1.27^E

CS, Colombia supremo; EY, Ethiopia yirgacheffee G2; IM, Indonesia mandhelingG1; IMM, India monsooned malabar AA.
The values represent the mean±SD (n=3), means with difference superscripts in the same column are significantly different (p<0.05).