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Green coffee conserves were prepared from the species Coffea arabica and Coffea robusta by flaking, powdering and extraction with solvent mixtures of isopropanol and water in different ratios and their antioxidant properties were investigated. The yields of conserves were highest 27% for C. arabica and 29% for C. robusta, when isopropanol and water in ratio of 60:40 was employed. The total polyphenol...
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