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

Table 2

Total phenolics content (TPC), total flavonoids content (TFC), and phenolic acids profile of red and white quinoa leaves dried in different temperatures.

Sample	TPC (mg GAE/g·DW)	TFC (mg QE/g·DW)	Phenolic acid (µg/g·DW)
			p-Hydroxybenzoic	Vanillic	p-Coumaric	Salicylic	Ferulic
RQL	16.02 ± 0.95^a	2.58 ± 0.11^a	11.28 ± 0.55^a	24.82 ± 0.98^a	58.41 ± 2.04^a	0.48 ± 0.015^a	785.42 ± 25.82^a
RQL30	15.91 ± 0.88^a	2.40 ± 0.09^a	9.85 ± 0.65^b	24.11 ± 1.02^a	52.63 ± 2.25^b	0.32 ± 0.012^b	676.25 ± 22.38^b
RQL45	16.09 ± 0.72^a	2.02 ± 0.14^b	8.12 ± 0.49^c	24.02 ± 0.89^a	45.12 ± 1.87^c	0.28 ± 0.009^c	658.32 ± 22.45^c
RQL60	12.61 ± 0.61^b	1.94 ± 0.12^b	7.99 ± 0.38^c	23.64 ± 1.01^b	38.66 ± 1.55^d	0.25 ± 0.011^c	627.11 ± 21.58^d
WQL	16.58 ± 0.55^a	3.07 ± 0.17^c	12.85 ± 0.82^d	23.78 ± 0.75^b	55.32 ± 2.05^e	0.42 ± 0.019^a	734.95 ± 33.35^e
WQL30	16.05 ± 0.86^a	2.87 ± 0.11^c	11.96 ± 0.66^d	23.41 ± 0.86^b	51.07 ± 2.11^b	0.34 ± 0.015^b	689.47 ± 29.87^f
WQL45	16.03 ± 0.67^a	2.54 ± 0.12^a	10.88 ± 0.99^de	23.21 ± 0.79^b	42.43 ± 1.98^c	0.36 ± 0.014^b	662.38 ± 28.66^c
WQL60	12.21 ± 0.88^b	1.92 ± 0.13^a	9.58 ± 0.87^e	23.75 ± 0.88^b	37.25 ± 1.32^d	0.29 ± 0.014^c	648.27 ± 25.45^g

RQL, fresh red quinoa leaves; RQL30, red quinoa sprouts dried at 30°C; RQS45, red quinoa sprouts dried at 45°C; RQS60, red quinoa sprouts dried at 60°C; WQL, fresh white quinoa laves; 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).