Table 3.
Antioxidant activities of the different types of coffee beans according to the roasting condition via DPPH, ABTS, and FRAP assays

Tested methods		Antioxidant activities (%) treated with concentration of 100 µg/mL
		Raw	200°C			250°C			BHT	α-Tocopherol	Trolox
		Raw	10min	15min	20min	10min	15min	20min	BHT	α-Tocopherol	Trolox
DPPH (%)	CS1)	85.70±0.37^AB2)	85.82±0.76^A	85.33±0.00^AB	85.09±0.21^B	83.37±0.21^C	82.40±0.00^D	81.66±0.00^E	83.86±0.37	83.50±0.00
	EY	84.60±0.00^A	84.60±0.37^A	84.96±0.00^A	84.72±0.21^A	82.89±0.21^B	82.89±0.21^B	80.93±0.00^C
	IM	84.72±0.21^A	84.84±0.21^A	84.72±0.21^A	84.23±0.00^B	82.03±0.37^C	81.17±0.21^D	80.81±0.42^D
	IMM	80.32±0.21^A	80.20±0.37^A	80.68±0.42^A	79.85±0.21^A	78.97±1.69^AB	77.38±1.81^B	75.43±0.00^C
ABTS (%)	CS	61.05±0.71^A	59.86±0.41^B	59.30±0.33^BC	58.99±0.08^C	56.61±0.03B^C	55.21±0.37^E	53.99±0.68^F	62.65±0.03	60.50±0.36
	EY	60.99±0.43^A	60.21±0.20^B	59.48±0.36^C	59.24±0.27^C	56.70±0.57^D	55.45±0.30^E	53.57±0.25^F
	IM	60.76±0.63^A	59.20±0.32^AB	58.37±0.41^B	58.07±0.19^B	56.01±0.85^C	54.88±0.46^C	51.10±2.02^D
	IMM	53.11±0.30^A	53.66±0.08^A	53.04±0.38^A	52.75±0.22^A	50.34±0.47^B	49.63±0.80^B	47.31±0.72^C
FRAP (%)	CS	80.88±0.27^A	80.22±0.11^B	80.06±0.06^B	79.62±0.23^C	77.78±0.25^D	73.99±0.13^E	73.58±0.29^E			82.35±0.09
	EY	82.04±0.11^A	80.74±0.20^B	80.22±0.04^C	80.01±0.05^C	78.11±0.57^D	74.66±0.36^E	73.82±0.38^F
	IM	81.43±0.18^A	79.60±0.16^B	79.28±0.14^B	78.53±0.33^C	75.86±0.31^D	74.58±0.22^C	73.93±0.16^F
	IMM	80.53±0.20^A	78.77±0.26^B	78.31±0.16B^C	77.83±0.05^C	75.35±0.91^D	72.75±0.44^E	72.03±0.29^E

CS, Colombia supremo; EY, Ethiopia yirgacheffee G2; IM, Indonesia mandheling G1; 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).