Table 2.

Characteristics of the phenolic compounds in germinated quinoa that were analyzed by LC–MS/MS.

Phenolic compounds	[M − H]−(m/z)a	RT (min)b	Phenolic content (μg/g DW)
Flavonoids			Controlc	Soaking	Ultrasound	Thermo-Alkali
Rutin	609	18.03	2.50 ± 0.06B	0.79 ± 0.02D	3.78 ± 0.10A	1.55 ± 0.04C
Quercetin	301	20.29	0.26 ± 0.01C	0.51 ± 0.01B	0.68 ± 0.02A	0.21 ± 0.01C
Kaempferol	285	21.55	NI	0.52 ± 0.00A	0.25 ± 0.01B	0.53 ± 0.01A
Galangin	269	23.44	NI	NI	NI	NI
Luteolin	285	20.78	NI	NI	NI	NI
Luteolin-7-glucoside	447	17.78	NI	NI	NI	NI
Chrysin	254	21.91	0.017 ± 0.00C	0.023 ± 0.00B	0.022 ± 0.00B	0.048 ± 0.00A
Apigenin	269	21.79	NI	NI	NI	NI
Hesperidin	609	17.34	3.48 ± 0.09C	5.51 ± 0.14A	4.21 ± 0.11B	3.42 ± 0.09C
Naringenin	271	19.71	NI	NI	NI	NI
Catechin	289	12.98	NI	NI	NI	NI
Epicatechin	289	14.38	NI	NI	NI	NI
Phenolic acids and their derivatives
P-hydroxybenzoic acid	137	17.28	NI	NI	NI	NI
Gallic acid	169	9.68	NI	NI	NI	NI
Protocatechuic acid	153	11.77	NI	NI	NI	NI
Syringic acid	197	15.77	NI	NI	NI	NI
Salicylic acid	137	17.19	NI	NI	NI	NI
Ellagic acid	301	19.16	NI	NI	NI	NI
Gentisic acid	155	12.91	0.15 ± 0.00C	0.35 ± 0.01B	0.91 ± 0.02A	0.09 ± 0.00D
Syringic aldehyde	181	15.72	NI	NI	NI	NI
P-coumaric acid	163	16.42	NI	NI	NI	NI
Chlorogenic acid	353	14.00	2.88 ± 0.07A	2.63 ± 0.07B	1.64 ± 0.04D	1.90 ± 0.05C
Caffeic acid	179	14.76	NI	NI	NI	NI
Ferulic acid	193	17.34	0.29 ± 0.01D	1.06 ± 0.03B	0.62 ± 0.02C	1.37 ± 0.04A
Rosmarinic acid	359	17.41	NI	NI	NI	NI
Resveratrol	227	18.05	NI	NI	NI	NI

Data are means ± standard deviation. NI, not identified. Different letters in the same row are significantly different (p < 0.05) for quinoa samples.

^aParent Ion (m/z). ^bRT = Retention time. ^cControl = Ungerminated quinoa.