Table 1.

Total phenolic content (TPC) and total flavonoids (TF) in the sprouts and seeds of 20 varieties of quinoa.

Variety	TPC mg EAG/g ME		TF mg EQ/g ME
	Quinoa Sprouts Mean ± SD	Quinoa Seeds Mean ± SD	Quinoa Sprouts Mean ± SD	Quinoa Seeds Mean ± SD
White Junín Ayacucho	23.32 ± 1.63	20.95 ± 0.79	11.52 ± 0.26	8.77 ± 0.26 *
2.T-256	24.78 ± 0.21	13.82 ± 1.04 *	11.23 ± 0.19	10.23 ± 0.95
3.Pasankalla	31.28 ± 0.42	28.32 ± 0.49 *	13.48 ± 0.38	11.52 ± 0.92 *
4.Suano Puno	19.62 ± 0.42	17.25 ± 0.66 *	8.60 ± 0.48	8.56 ± 0.38
5.T-38	21.05 ± 0.40	21.75 ± 1.25	10.06 ± 0.57	9.81 ± 0.25
6.Yellow Sacaca	24.22 ± 0.31	23.58 ± 0.61	11.19 ± 0.38	8.23 ± 0.29 *
7.T-45	21.02 ± 0.15	19.38 ± 2.06	11.06 ± 0.21	8.39 ± 0.38 *
8.Santa Ana	23.02 ± 0.74	18.23 ± 1.01 *	9.94 ± 0.63	7.06 ± 0.33 *
9.T-61 Pomata	21.12 ± 1.50	15.55 ± 0.20 *	10.94 ± 0.33	8.73 ± 0.31 *
10.CQA-048	28.82 ± 0.67	21.32 ± 0.72 *	7.44 ± 0.50	6.23 ± 0.26 *
11.Black Collana	28.58 ± 1.21	26.98 ± 0.25 *	13.44 ± 0.58	8.73 ± 0.14 *
12.T-72 Huancayo	19.15 ± 1.54	18.58 ± 0.65	12.35 ± 0.48	9.81 ± 0.45 *
13.CQA-043	26.05 ± 0.17	11.72 ± 0.32 *	12.15 ± 0.08	11.31 ± 0.50
14.Salcedo	20.98 ± 1.99	12.38 ± 0.61 *	11.94 ± 0.13	9.81 ± 0.45 *
15.Ayacucho Compuesto	28.05 ± 0.53	21.42 ± 1.17 *	11.19 ± 0.25	10.98 ± 0.40
16.White Choclito	24.02 ± 0.78	20.78 ± 1.86	11.52 ± 0.31	9.90 ± 0.26 *
17.Red	26.05 ± 0.36	20.45 ± 0.44 *	12.31 ± 0.50	10.52 ± 0.19 *
18.Yellow Maranganí	27.98 ± 0.70	22.82 ± 1.12 *	13.52 ± 0.44	10.98 ± 0.52 *
19.Black Coito	28.18 ± 0.35	24.42 ± 0.75 *	14.31 ± 0.50	9.94 ± 0.13 *
20.Black	24.12 ± 0.64	20.78 ± 0.35 *	12.31 ± 0.45	9.73 ± 0.38 *
Total Average ± SD	24.57 ± 3.49	20.12 ± 4.37 *	11.52 ± 1.67	9.46 ± 1.40 *

* p < 0.05 (paired sample t-test); mg GAE/g ME: mg equivalent to gallic acid per g of methanolic extract.; mg EQ/g ME: mg equivalent to quercetin per g of methanolic extract.