Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia

Total polyphenol content of green, roasted and cooked Harar and Yirgacheffee Coffee, Ethiopia

The effect of solvent composition on the total polyphenols content of green, roasted coffee and traditional coffee beverage preparation stages (Abol, Tona and Bereka) were studied by UV-Vis spectroscopy. The maximum extracted polyphenol of 640.3 mg GAE/100 g and 641.9 mg GAE/100 g were obtained at...

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Bibliographic Details
Main Authors: G Asfaw, M Tefera
Format: Article
Language:English
Published: Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP) 2020-02-01
Series:Journal of Applied Sciences and Environmental Management
Subjects:
Coffee
Green
Roasted
Cooked
Polyphenol
Online Access:https://www.ajol.info/index.php/jasem/article/view/193370

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