. 2014 Aug 19;6:plu047. doi: 10.1093/aobpla/plu047

Table 9.

Total antioxidant activity and total phenol content in quinoa seedlings after 21 days with different salt treatments: A = 200 mM NaCl, 5.08 mM KCl, 5.08 mM CaCl₂, 26.76 mM MgCl₂, 50 % SW; B = 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 (mmol α-tocopherol/g FW)
Control	2.07 ± 0.03^c	2.07 ± 0.03^a	2.07 ± 0.03^a	2.07 ± 0.03^a	2.07 ± 0.03^b
A	4.35 ± 0.05^b	1.76 ± 0.02^b	2.06 ± 0.02^a	2.16 ± 0.07^a	6.20 ± 0.03^a
B	6.01 ± 0.06^a	1.56 ± 0.02^c	1.82 ± 0.04^b	1.58 ± 0.04^b	–
Total phenols (mg TAET/g DW)
Control	272 ± 40^c	272 ± 40^a	272 ± 40^a	272 ± 40^a	272 ± 40^b
A	635 ± 20^b	322 ± 30^a	252 ± 30^a	222 ± 30^a	1075^a
B	840 ± 30^a	312 ± 10^a	240 ± 20^a	239 ± 20^a	–