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Simultaneous Analysis of Various Compounds in Coffee Bean Varieties

Coffee is one of the most famous beverages in the world and numerous studies were reported related with various biological activities, cultivation technologies, roasting and storage conditions. The purpose of these studies was to determine differences in content of various compound under different coffee bean varieties. Various coffee bean varieties showed different chlorogenic acid, caffeine and p-coumaric acid contents. Further studies will be needed to investigate the best processing method or roasting and storage condition by using various coffee bean varities to ensure highest compound contents related with biological activities.