Table 3. Chlorogenic acid contents of green coffee bean extracts

Sample¹⁾	Chlorogenic acid (g/100 g)
Sample¹⁾	3-CQA²⁾	4-CQA	5-CQA	4,5-diCQA	3,4-diCQA	3,5-diCQA
HR	1.00±0.02^d³⁾	0.93±0.14^b	1.18±0.05^d	0.40±0.06^b	0.64±0.11^b	0.14±0.06^c
ER	2.14±0.11^a	1.39±0.40^a	3.18±0.15^a	0.37±0.04^b	0.62±0.05^b	0.21±0.05^b^c
MR	1.25±0.03^c	1.00±0.27^a^b	1.57±0.02^c	0.84±0.03^a	0.88±0.14^a	0.72±0.10^a
HA	0.97±0.01^f	0.70±0.06^b	1.04±0.02^e	0.26±0.01^c	0.35±0.12^c	0.33±0.01^b
EA	2.03±0.24^b	1.10±0.19^a^b	2.64±0.01^b	0.21±0.03^c	0.44±0.03^c	0.15±0.04^c
MA	1.14±0.02^c^d	0.75±0.03^b	1.62±0.08^c	0.34±0.04^b	0.67±0.06^b	0.20±0.15^b^c

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⁾3-CQA, 3-caffeoylquinic acid; 4-CQA, 4-caffeoylquinic acid; 5-CQA, 5-caffeoylquinic acid, 4,5-diCQA, 4,5-dicaffeoylquinic acid; 3,4-diCQA, 3,4-dicaffeoylquinic acid; 3,5-diCQA, 3,5-dicaffeoylquinic acid.
³⁾Different superscripts within a column (a-e) indicate significant differences (p<0.05).