Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

Table 1

Total phenolics content (TPC), total flavonoids content (TFC), and phenolic acids profile of red and white quinoa sprouts.

Sample	TPC (mg GAE/g·DW)	TFC (mg QE/g·DW)	Phenolic acid (µg/g·DW)
			p-Hydroxybenzoic	Vanillic	p-Coumaric	Salicylic	Ferulic
RQ	13.61 ± 0.45^a	2.38 ± 0.08^a	3.26 ± 0.11^a	0.14 ± 0.004^a	0.68 ± 0.013^a	0.03 ± 0.0011^a	1.89 ± 0.019^a
RQS30	27.92 ± 0.98^b	4.49 ± 0.11^b	1.82 ± 0.033^b	13.08 ± 0.55^b	7.51 ± 0.31^b	0.08 ± 0.002^b	8.82 ± 0.31^b
RQS45	28.79 ± 1.02^b	3.34 ± 0.125^c	1.55 ± 0.023^b	12.95 ± 0.47^b	6.1 ± 0.26^c	0.05 ± 0.002^c	7.88 ± 0.26^c
RQS60	17.57 ± 0.68^c	2.65 ± 0.09^a	1.41 ± 0.045^b	11.38 ± 0.25^c	4.77 ± 0.18^d	0.09 ± 0.003^b	7.35 ± 0.29^c
WQ	7.23 ± 0.22^d	0.72 ± 0.026^d	3.06 ± 0.12^c	0.18 ± 0.006^a	0.34 ± 0.012^e	nd	1.37 ± 0.016^d
WQS30	14.82 ± 0.58^e	1.13 ± 0.052^e	1.91 ± 0.015^b	13.95 ± 0.41^b	7.83 ± 0.31^b	nd	7.52 ± 0.24^c
WQS45	15.15 ± 0.46^e	0.63 ± 0.021^f	1.64 ± 0.017^b	11.33 ± 0.31^c	6.75 ± 0.28^c	nd	6.38 ± 0.19^e
WQS60	13.94 ± 0.39^f	0.18 ± 0.007^g	1.47 ± 0.019^b	10.33 ± 0.22^d	4.28 ± 0.16^d	nd	6.11 ± 0.21^e

RQ, red quinoa seeds; RQS30, red quinoa sprouts dried at 30°C; RQS45, red quinoa sprouts dried at 45°C; RQS60, red quinoa sprouts dried at 60°C; WQ, white quinoa seeds, WQS30, white quinoa sprouts dried at 30°C; WQS45, white quinoa sprouts dried at 45°C; WQS60, white quinoa sprouts dried at 60°C. The values designated by the different letters in the columns of the table are significantly different (α = 0.05).