Table 3.

Total antioxidant activity and total phenol content in quinoa seeds 3 days after sowing with different salt treatments: A= control; B= 100 mM NaCl, 2.54 mM KCl, 2.54 mM CaCl₂, 13.38 mM MgCl₂, 25 % SW; C= 200 mM NaCl, 5.08 mM KCl, 5.08 mM CaCl₂, 26.76 mM MgCl₂, 50 % SW; D= 300 mM NaCl, 7.62 mM KCl, 7.62 mM CaCl₂, 40.1 mM MgCl₂, 75 % SW; E= 400 mM NaCl, 10.16 mM KCl, 10.16 mM CaCl₂, 53.52 mM MgCl₂, 100 % SW. *Different letters in the same column denote significant differences among treatments (P ≤ 0.05). Mean ± SE (n = 4–5).

	NaCl	KCl	CaCl2	MgCl2	SW
Total antioxidant activity (µmol α-tocopherol/g FW)
A	0.65 ± 0.02c	0.65 ± 0.02b	0.65 ± 0.02c	0.65 ± 0.02c	0.65 ± 0.02d
B	3.15 ± 0.02a	3.06 ± 0.04a	1.91 ± 0.10b	1.95 ± 0.10b	2.24 ± 0.08c
C	2.98 ± 0.02a	2.91 ± 0.09a	2.62 ± 0.03a	2.69 ± 0.02a	4.13 ± 0.15a
D	3.06 ± 0.04a	2.89 ± 0.1a	2.50 ± 0.02a	2.52 ± 0.08a	3.24 ± 0.03b
E	2.44 ± 0.05b	2.94 ± 0.05a	2.51 ± 0.03a	2.75 ± 0.10a	3.17 ± 0.02b
Total phenols (mg TAET/g DW)
A	209 ± 10c	209 ± 10a	209 ± 10a	209 ± 10a	209 ± 10c
B	285 ± 10b	200 ± 15a	198 ± 10a	167 ± 8b	555 ± 25b
C	307 ± 8b	180 ± 10a	223 ± 20a	169 ± 5b	521 ± 10b
D	370 ± 12a	181 ± 12b	223 ± 18a	171 ± 10b	625 ± 20a
E	347 ± 9a	180 ± 13b	224 ± 22a	163 ± 6b	568 ± 10b