Table 2.
Antioxidants, minerals and essential components of ungerminated and sprouted white and red quinoa flours.
| Total Phenolics Content—Antioxidant Activity | Minerals | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Flours | Folin (mg GAE/100 g Flour) |
DPPH (EC50) (mg/µL) |
FRAP (mg Trolox/100 g Flour) | Sodium (ppm) | Iron (ppm) |
Zinc (ppm) | Calcium (ppm) | ||
| WQ | 94.3 ± 12.4 a | 22.1 ± 0.2 b | 113.7 ± 0.8 a | 200 ± 4 a | 47.3 ± 1.3 b | 27.2 ± 0.1 b | 438 ± 25 a | ||
| WQG18 | 111.1±3.8 b | 20.8 ± 0.7 a | 123.4 ± 0.7 c | 345 ± 10 b | 51.6 ± 1.1 c | 56.1 ± 0.4 c | 738 ± 57 b | ||
| WQG24 | 105.6±8.5 b | 20.6 ± 0.0 a | 120.1 ± 0.5 b | 352 ± 17 b | 45.5 ± 0.9 b | 26.3 ± 0.5 b | 766 ± 53 b | ||
| WQG48 | 121.5 ± 0.7 c | 19.9 ± 0.2 a | 127.4 ± 0.7 d | 367 ± 18 b | 39.7 ± 0.7 a | 24.3 ± 0.2 a | 729 ± 50 b | ||
| RQ | 113.7 ± 0.8 a | 7.6 ± 0.0 a | 72.0 ± 1.4 c | 914 ± 66 c | 33.6 ± 0.8 b | 21.1 ± 0.1 a | 413 ± 16 a | ||
| RQG18 | 123.4± 0.7 c | 8.2 ± 0.0 b | 62.6 ± 1.7 a | 684± 33 b | 35.8 ± 0.6 c | 36.8 ± 0.5 b | 988 ± 26 b | ||
| RQG24 | 120.1±0.5 b | 8.0 ± 0.1 b | 67.2 ± 0.9 b | 503 ± 24 a | 31.9 ± 0.4 a | 20.9 ± 0.4 a | 427 ± 10 a | ||
| RQG48 | 127.4±0.7 d | 8.7 ± 0.2 c | 63.0 ± 1.9 a | 682 ± 52 b | 35.5 ± 0.8 c | 21.0 ± 0.4 a | 951 ± 82 b | ||
| Unsaturated fatty acids (g/100 g lipids) | |||||||||
| Flours | Oleic acid (18:1-ω9) |
Linoleic acid (18:2-ω6) |
α-Linolenic acid (18:3-ω3) | Eicosenoic acid (20:1-ω9) |
ω6/ω3 ratio | ||||
| WQ | 30.0 ± 0.0 c | 49.0 ± 0.1 a | 8.7 ± 0.0 a | 1.3 ± 0.0 a | 5.6 ± 0.0 b | ||||
| WQG18 | 30.0 ± 0.1 c | 49.0 ± 0.0 a | 8.7 ± 0.1 a | 1.4 ± 0.1 a | 5.6 ± 0.1 b | ||||
| WQG24 | 29.8 ± 0.0 b | 48.9 ± 0.0 a | 8.9 ± 0.0 b | 1.4 ± 0.0 a | 5.5 ± 0.0 b | ||||
| WQG48 | 28.4 ± 0.1 a | 49.8 ± 0.2 b | 9.4 ± 0.0 c | 1.3 ± 0.0 a | 5.3 ± 0.0 a | ||||
| RQ | 27.0 ± 0.0 a | 53.2 ± 0.1 c | 6.2 ± 0.0 a | 1.3 ± 0.1 a | 8.6 ± 0.1 d | ||||
| RQG18 | 28.0 ± 0.1 c | 52.2 ± 0.0 a | 6.6 ± 0.0 b | 1.3 ± 0.1 a | 7.9 ± 0.0 c | ||||
| RQG24 | 27.8 ±0.0 bc | 52.1 ± 0.0 a | 6.8 ± 0.0 d | 1.4 ± 0.0 a | 7.6 ± 0.0 a | ||||
| RQG48 | 27.6 ± 0.2 b | 52.3 ± 0.1 b | 6.7 ± 0.0 c | 1.4 ± 0.0 a | 7.8 ± 0.0 b | ||||
| Essential amino acids (mg/100 g de proteins) | |||||||||
| Flours | Lysine (4.5 *) | Histidine (1.5 *) | Valine (3.9 *) | Isoleucine (3.0 *) | Leucine (5.9 *) | Methionine (1.6 *) | Tyrosine + Phenylalanine (3.8 *) | Threonine (2.3 *) | Tryptophan (0.6 *) |
| WQ | 16.6 ± 1.6 b | 6.4 ± 0.8 a | 6.5 ± 0.3 bc | 15.8 ± 0.2 b | 10.8 ± 0.8 a | 1.2 ± 0.6 ab | 10.9 ± 1.8 b | 8.1 ± 0.5 b | 1.5 ± 0.1 a |
| WQG18 | 15.6 ± 1.0 b | 5.4 ± 0.8 a | 6.7 ± 0.5 c | 15.4 ± 0.8 b | 10.8 ± 0.9 a | 1.7 ± 0.3 b | 10.8 ± 0.8 b | 7.7 ± 0.4 b | 1.3 ± 0.0 a |
| WQG24 | 11.9 ± 2.5 a | 12.0 ± 0.9 c | 4.4 ± 0.1 a | 12.2 ± 2.2 a | 10.8 ± 0.1 a | 0.9 ± 0.1 a | 8.6 ± 1.2 a | 6.1 ± 0.2 a | 1.5 ± 0.3 a |
| WQG48 | 12.5 ± 0.9 a | 10.5 ± 1.9 b | 5.7 ± 0.4 b | 12.2 ± 0.5 a | 9.5 ± 0.1 a | 0.8 ± 0.1 a | 8.5 ± 0.5 a | 6.5 ± 0.3 a | 1.6 ± 0.2 a |
| RQ | 13.2 ± 0.6 a | 6.8 ± 1.5 a | 5.5 ± 0.3 a | 14.0 ± 1.2 a | 9.5 ± 0.3 ab | 1.1 ± 0.2 b | 9.4 ± 0.6 a | 6.7 ± 0.7 ab | 1.2 ± 0.1 a |
| RQG18 | 13.3 ± 0.7 a | 7.0 ± 1.1 a | 5.7 ± 0.1 a | 13.9 ± 0.7 a | 10.5 ± 0.4 b | 1.3 ± 0.1 b | 9.3 ± 0.9 a | 7.4 ± 0.4 b | 1.4 ± 0.1 a |
| RQG24 | 13.9 ± 2.1 a | 22.1 ±1.7 b | 5.1 ± 0.6 a | 12.1 ± 1.1 a | 9.3 ± 0.7 a | 2.5 ± 0.4 c | 9.1 ± 0.5 a | 6.5 ± 0.1 a | 1.7 ± 0.4 a |
| RQG48 | 12.2 ± 0.2 a | 7.0 ± 1.4 a | 5.7 ± 0.5 a | 12.7 ± 0.1 a | 9.1 ± 0.3 a | 0.3 ± 0.1 a | 8.5 ± 0.9 a | 6.9 ± 0.2 ab | 1.3 ± 0.1 a |
* Amino acid requirements in human nutrition—FAO/OMS/UNU, 2007. Different letters in the same column for the same variety of quinoa indicate significant differences (p < 0.05).