Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts

Figure 1

¹H NMR fingerprints of (a) chlorogenic acid standard; (b) fermented coffee husk was extracted with water at 60°C; (c) fermented coffee husk was extracted with water at 100°C; (d) fermented coffee husk was extracted with ethanol at 60°C; (e) fermented coffee husk was soaked with ethanol; (f) fresh coffee husk was extracted with water at 60°C; (g) fresh ground coffee husk.