Figure 1.

Percent inhibition of the samples, QP (quinoa seeds cooked under high pressure), QG (first stage-germinated quinoa seeds), QB (quinoa seeds fermented by Lactobacillus plantarum bacteria), and QF (quinoa seeds fermented by Rhizopus oligosporus fungus) to the stable DPPH free radical in comparison to ascorbic acid standard (AS). ^∗p < 0.05 compared to AS at the highest concentration (50 µg/mL). ^#p < 0.05 compared to QB at the highest concentration (50 µg/mL). ^$p < 0.05 compared to AS at the lowest concentration (3.125 µg/mL).