## 3 Results and Discussion
### Changes in TPCs and Antioxidant Activity during Germination  
Germination relies on an effective method of achieving high concentrations of bioactive compounds. Phenolic contents also increase, apart from nutrition level changes. The dynamic changes in TPCs in germinated sacha inchi seeds are shown in Figure 6. TPCs gradually increased from 0 DAG to 8 DAG. The impact of germination on TPCs has been studied in edible seeds, such as beans and cereal grains. Germination can continuously collect soluble phenolics in germinated edible seeds compared with ungerminated seeds [45; 46; 47]. This collection could be associated with the shikimate pathway. Phenylalanine, as an intermediate metabolite in polyphenol metabolism, increased during germination. After the seeds absorb water, hydrolytic enzymes are activated and macromolecules (biopolymers, carbohydrates, and proteins) break down into small molecules in the endosperm, followed by an increase in simple sugars and free amino acids. In addition, bound phenolic compounds conjugated with the cell wall are also released [48]. Germination can also induce oxidative tension in a plant, producing more enhanced phenolics during germination for plant antioxidant protection [49]. In sacha inchi seed germination, TPCs were higher at 8 DAG than at 0 DAG. In addition, the polyphenol enrichment at 8 DAG may be related to the formation of off-flavor compounds in sachi inchi seeds [44].  
In contrast, changes in the phenolic content were the main contributor to the antioxidant activity variation during germination [50]. The antioxidant activity of sacha inchi seeds at different germination times was evaluated by DPPH and ABTS assays (Figure 7). Germination significantly enhanced the antioxidant activity compared with nongerminated seeds. The antioxidant activity gradually increased from 0 DAG to 8 DAG up to  
Figure 6: Total phenolic compounds (TPCs) of sacha inchi seeds at different germination times (\(p\leq 0.05\)). DAG, days after germination. Means followed by different letters are significantly different (\(p\leq 0.05\)) according to the [PERSON]’s new Multiple Range Test.  
3.6- and 3-fold by DPPH and ABTS assays, respectively, and was parallel to the phenolic content, which, exhibiting a significant antioxidant potential, could be improved during germination. In addition, results showed that the highest value of the antioxidant activity on the germinated sacha inchi was stronger than the positive control of ascorbic acid at dosage of more than 10 and 20 \(\mathrm{\SIUnitSymbolMicro g}\)/mL for DPPH and ABTS assays, respectively. Phenolics can be freed during germination, and some metabolic activities might improve due to the oxidative signaling in germinated seeds and generate energy for the developing plant. The increase in antioxidant activity might be associated with de novo synthesis and dynamic changes in phenolic compounds via phenylpropanol biosynthesis. Germination can increase the antioxidant activity in edible seeds, such as jack bean, chick pea, soybean, kidney bean, and mung bean [48], attributed to the increase in some antioxidant components during germination, such as phenolic compounds, phytosterols, and vitamins.