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

Figure 2

Total trigonelline content (% w/w) of water extract of fermented coffee husk at 100°C (FCW100), water extract of fresh coffee husk at 60°C (NFCW60), ethanolic extract of fermented coffee husk by the reflux technique at 60°C (FCE60), and ethanolic extract of fermented coffee husk by the maceration technique for 6 days (FCES6). The statistical differences were analyzed by using one-way ANOVA followed by the Tukey post hoc test. ns, , , , and mean  > 0.05, ≤0.05, <0.01, <0.001, and <0.0001, respectively.