Table 4.
Changes in total phenol, caffeine, and chlorogenic acid (CQA) contents in green and roasted coffee beans

Sample	Total phenol (mgGAE/g)	Caffeine (mg/g)	CQA (mg/g)
Brazil
Green bean	21.3±0.27d1)	7.4±0.62c	24.8±1.38a
Light	36.2±2.09a	9.4±0.03b	16.9±0.38b
Medium	27.5±0.81b	10.8±0.35a	9.8±0.04c
Dark	25.0±0.05c	11.1±0.24a	5.6±0.007d
Indonesia
Green bean	20.6±0.53d	7.3±0.76c	29.9±1.09a
Light	29.6±0.10b	9.0±0.06b	19.9±0.23b
Medium	32.1±0.87a	9.1±0.17b	14.1±0.01c
Dark	26.9±0.23c	12.2±0.02a	4.1±0.02d
Kenya
Green bean	23.1±0.24c	7.3±0.56c	26.7±1.51a
Light	26.1±0.33a	6.4±0.29d	18.7±0.24b
Medium	26.3±0.21a	9.8±0.31b	10.1±0.17c
Dark	24.1±0.38b	10.4±0.21a	3.7±0.04d

Mean±standard deviation (n=3). Means in a column with same superscript letters are not significantly different (p<0.05).