Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal

Figure 2

Antioxidant activity was assessed by the DPPH assay. (a) Graph showing the concentration of ascorbic acid equivalent compounds (mg/g coffee) of different coffee samples (for both green and roasted beans). The concentration of ascorbic acid equivalent compounds (roasted samples) is significantly lower than the mean value of Gulmi_local at α = 0.05. The concentration of the ascorbic acid equivalent compound (green sample) of Syangja_Special is significantly higher than the mean value of other samples at α = 0.05. (b) Graph expressed as the mean concentration of antioxidant activity of green and roasted coffee beans expressed in AAE mg/g.

(a)

(b)