Table 3.

Fermentation results at 24 h, after sterilization. Content of total polyphenols (mg GaE/g DW), total flavonoids (mg QE/g DW), DPPH (ARA%) and FRAP (mg FSE/g DW) determined on seeds (S) and germinated seeds (GS) (non-fermented NF) of quinoa and amaranth, and after inoculation with Saccharomyces cerevisiae (Sc), with Lactobacillus plantarum (Lp) and with both fermenting microorganisms (Sc + Lp). Values were the average of three determinations ± SD; values followed by different letters within columns were statistically significant according to Tukey’s test (p ≤ 0.05).

Fermentation Results at 24 h (After Sterilization)
	Total Polyphenols (mg GaE/g DW)		Total Flavonoids (mg QE/g DW)		DPPH (ARA%)		FRAP (mg FSE/g DW)
	Quinoa	Amaranth	Quinoa	Amaranth	Quinoa	Amaranth	Quinoa	Amaranth
S NF	1.55 ± 0.03 f	0.54 ± 0.06 h	3 ± 0.14 de	2.35 ± 0.33 e	7.89 ± 0.45 bc	3.7 ± 1.18 fg	6.07 ± 0.04 f	2.4 ± 0.13 g
S Sc	2.79 ± 0.05 e	2.65 ± 0.13 e	1.99 ± 0.03 ef	1.64 ± 0.37 ef	5.54 ± 0.1 cdef	1.09 ± 0.96 g	4.98 ± 0.17 f	2.54 ± 0.18 g
S Lp	2.49 ± 0.16 e	0.92 ± 0.06 gh	1.85 ± 0.42 ef	14.63 ± 1.65 a	4.3 ± 0.15 defg	1.56 ± 1.4 fg	5.07 ± 0.13 f	20.68 ± 1.25 b
S Sc + Lp	5.77 ± 0.30 b	1.22 ± 0.04 fg	12.3 ± 0.48 b	0.69 ± 0.12 f	10.96 ± 2.5 ab	0.41 ± 0.39 g	28.65 ± 0.65 a	2.42 ± 0.13 g
GS NF	2.60 ± 0.04 e	2.54 ± 0.16 e	4.46 ± 0.43 cd	4.9 ± 0.173 c	13.07 ± 1.41 a	9.1 ± 1.25 abc	8.31 ± 0.24 e	12.71 ± 0.2 d
GS Sc	7.38 ± 0.04 a	4.45 ± 0.12 cd	1.98 ± 0.13 ef	2.58 ± 0.09 e	7.59 ± 2.6 bcde	4.1 ± 1.4 defg	14.09 ± 0.29 cd	9.56 ± 0.47 e
GS Lp	4.98 ± 0.15 c	4.11 ± 0.04 d	2.71 ± 0.05 e	2.27 ± 0.3 ef	7.8 ± 0.33 bcde	7.3 ± 1.1 bcde	14.87 ± 0.5 c	19.71 ± 0.45 b
GS Sc + Lp	4.69 ± 0.11 cd	5.21 ± 0.22 cd	2.42 ± 0.15 e	2.13 ± 0.17 ef	4.31 ± 2.7 defg	5.5 ± 1.3 cdef	10.2 ± 1.46 e	15.61 ± 0.3 c