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

Figure 4

(a) Graph showing the comparison of gallic acid equivalent phenolic compounds in coffee samples. The gallic acid equivalent phenolic compound (roasted samples) is significantly lower than the mean value of NARC-C4 at α = 0.05. The gallic acid equivalent phenolic compound (green samples) is significantly lower than the mean value of Sankhuwasabha_Red at α = 0.05. (b) Graph expressed as the mean concentration of phenolic compounds of green and roasted coffee beans expressed in GAE mg/g.

(a)

(b)