Table 1. Contents of total phenolic compounds, chlorogenic acid, neochlorogenic acid, and caffeine in coffee extracts with different ethanol concentrations

Components	Ethanol concentration (%, v/v)
	0	25	50	75	100
Total phenolic compound (mg GAE1)/g)	27.82±0.202)b3)	32.59±0.60d	41.56±0.31e	30.91±0.55c	5.48±0.28a
Chlorogenic acid (mg/g)	10.21±0.14c	10.43±0.11c	10.74±0.16d	9.11±0.10b	3.38±0.35a
Neochlorogenic acid (mg/g)	2.45±0.02c	2.46±0.02c	2.43±0.03c	2.06±0.02b	0.03±0.02a
Caffeine (mg/g)	10.38±0.04b	11.31±0.04c	11.96±0.02d	11.93±0.07d	3.47±0.04a

GAE is gallic acid equivalent and it’s unit is mg of gallic acid in 1 g sample.
Values are mean±SD (n=3).
Different superscript letters (^a-d) in the same row indicate significant differences according to Duncan’s multiple range test (p<0.05).