Table 4.

Fermentation results at 48 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 fermentation of samples inoculated 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 48 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 g	0.54 ± 0.06 h	3 ± 0.14 d	2.35 ± 0.33 de	7.89 ± 0.45 bc	3.7 ± 1.18 de	6.07 ± 0.04 ef	2.4 ± 0.13 gh
S Sc	3.0 ± 0.14 ef	4.33 ± 0.43 cd	1.46 ± 0.05 ef	0.55 ± 0.29 f	2.49 ± 1.1 def	0.85 ± 0.07 ef	4.98 ± 0.12 f	2 ± 0.2 h
S Lp	2.5 ± 0.17 f	1.07 ± 0.14 gh	1.98 ± 0.13 de	8.55 ± 0.49 a	2.2 ± 0.87 def	1.47 ± 0.1 ef	4.73 ± 0.11 fg	11.09 ± 0.87 d
S Sc + Lp	6.24 ± 0.26 a	1.5 ± 0.1 g	8 ± 0.77 a	0.41 ± 0.15 f	15.9 ± 0.63 a	0.42 ± 0.45 f	23.46 ± 1.8 a	2.34 ± 0.03 h
GS NF	2.6 ± 0.04 f	2.54 ± 0.16 f	4.46 ± 0.43 bc	4.91 ± 0.17 b	13.07 ± 1.41 a	9.06 ± 1.25 b	8.31 ± 0.24 e	12.71 ± 0.2 d
GS Sc	4.81 ± 0.2 bc	5.03 ± 0.22 b	2 ± 0.38 de	2.78 ± 0.07 de	4.95 ± 2.59 cd	3.16 ± 1.12 def	13.18 ± 0.32 cd	12.9 ± 0.51 cd
GS Lp	4.81 ± 0.22 bc	2.74 ± 0.17 ef	2.27 ± 0.06 de	5.58 ± 0.54 b	0.82 ± 0.83 ef	8.45 ± 1.1 b	17 ± 0.68 b	16.7 ± 1.14 b
GS Sc + Lp	3.17 ± 0.14 e	4.12 ± 0.22 d	3.12 ± 0.95 cd	3.21 ± 0.34 cd	0.23 ± 0.39 f	0.73 ± 0.43 ef	15.2 ± 0.86 bc	16.72 ± 0.67 b