Table 2. Total phenolic and total flavonoid contents of green coffee bean extracts
| Sample1) | Total phenolic(g/100 g) | Total flavonoid(g/100 g) |
| HR | 28.46±0.08c2) | 8.19±0.10c |
| ER | 35.03±0.11a | 12.14±0.23a |
| MR | 29.48±0.04b | 9.33±0.15b |
| HA | 20.37±0.07e | 4.88±0.17e |
| EA | 29.38±0.12b | 8.20±0.35c |
| MA | 24.40±0.08d | 7.44±0.17d |
1)HR, hot water extracts from Coffea Canephora; ER, 80% ethanol extracts from Coffea Canephora; MR, 80% methanol extracts from Coffea Canephora; HA, hot water extracts from Coffea Arabica; EA, 80% ethanol extracts from Coffea Arabica; MA, 80% methanol extracts from Coffea Arabica.
2)Different superscripts within a column (a-e) indicate significant differences (p<0.05).