Table 2.
High-performance liquid chromatography-diode array detection (HPLC-DAD) based identification and quantification of phenolic compounds in yellow and red quinoa seeds and sprouts during 6 days of germination at 17 ± 1 °C and 90–93% relative humidity.
| Compound | Rt | Phenolics (µg g−1) | ||||||
|---|---|---|---|---|---|---|---|---|
| RQ | YQ | |||||||
| 0-d | 3-d | 6-d | 0-d | 3-d | 6-d | |||
| 1 | Gallic acid | 4.413 | - | 0.47 | - | - | - | - |
| 2 | Protocatechuic acid | 7.593 | - | 11.11 | 9.87 | 14.29 | 9.66 | 39.01 |
| 3 | p-hydroxybenzoic acid | 11.000 | 1.00 | 39.25 | 4.80 | 13.40 | 10.37 | 19.71 |
| 4 | Cateachin | 12.604 | 34.57 | - | 46.79 | - | - | - |
| 5 | Scopoletin | 25.224 | - | 46.65 | 15.85 | - | - | - |
| 6 | Ferulic acid | 26.442 | - | 17.33 | 37.19 | 28.42 | 55.14 | 81.15 |
| 7 | Sinapic acid | 28.282 | 47.13 | 4.93 | 57.33 | 5.94 | 9.96 | 12.34 |
| 8 | p-coumaric acid | 30.865 | 18.18 | 0.98 | 17.21 | - | - | - |
| 9 | Rutin | 32.58 | 0.59 | 1.56 | 8.69 | 2.23 | 2.33 | 3.85 |
| 10 | Apigenin-7-glucoside | 36.827 | 1.05 | 1.18 | 1.83 | - | - | - |
| 11 | Rosmarinic acid | 38.004 | - | 1.46 | 1.28 | 2.36 | 3.23 | 2.30 |
| 12 | Cinnamic acid | 41.33 | 1.91 | 2.48 | 4.07 | - | - | - |
| 13 | Quercetin | 44.435 | 1.28 | 1.98 | 3.13 | 5.69 | 2.95 | 7.16 |
| 14 | Apigenin | 48.156 | 1.51 | 0.52 | 2.56 | - | - | - |
| 15 | Kaempferol | 48.758 | - | 2.09 | 0.98 | 0.41 | 1.10 | 2.69 |
| 16 | Chrysin | 55.123 | 0.43 | 2.58 | 1.36 | - | - | - |
-: not detected by HPLC.