Search for: [Abstract = "g. ascorbic acid and tocopheroles which were not investigated in this study\) could have been significantly enhanced by light. In vitro testing allowed to determine which chemical substances contribute to antioxidative activity of these foods. Spectrophotometric methods were employed to measure the total contents of anthocyanins and polyphenols. Qualitative and quantitative analysis of flavonoids and phenolic acids was carried out by the HPLC\/DAD method. Total contents of investigated phenolic acids in seeds and sprouts of quinoa were higher than in amaranth. The main phenolic acid fund in seeds and sprouts of all plant materials was gallic acid, with higher concentrations in seeds and sprouts of amaranth than in quinoa. Moreover, the following acids were found in the seed materials\: p\-hydroksybenzoic acid, vanillic acid, p\-coumaric acid, caffeic acid, and cinnamic acid\; whereas, p\-coumaric acid, ferulic acid and syringic acid were found in sprouts. Quinoa seeds were several times higher in flavonoids than amaranth seeds. Seeds of quinoa contained\: rutin, orientin, vitexin, morin and traces of hesperidin and neohesperidin. No flavonoids were detected in the seeds of amaranth v. Aztek, whereas v. Rawa contained only vitexin and isovitexin. The main flavonoid found in sprouts was rutin. Its contents were four times higher in quinoa sprouts than in amaranth. It was the only inves"]
