## 3 Results and Discussion
\begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Sample Extract** & \begin{tabular}{c} **FRAP** \\ **(umol TEAC/g)** \\ \end{tabular} & \begin{tabular}{c} **ABTS** \\ **(umol TEAC/g)** \\ \end{tabular} & \
\begin{tabular}{c} **TPC** \\ **(mg GAE/g)** \\ \end{tabular} &
\begin{tabular}{c} **Flavonoids** \\ **(mg/QE/g)** \\ \end{tabular} \\ \hline wheat & & & & \\ aqueous & 29.7 \(\pm\) 0.4 a & 128.6 \(\pm\) 12.9 a & 5.2 \(\pm\) 0.2 a & 0.7 \(\pm\) 0.0 ab \\ methanolic & 43.2 \(\pm\) 1.9 a & 191.1 \(\pm\) 9.1 ab & 5.4 \(\pm\) 0.1 a & 0.6 \(\pm\) 0.0 ab \\ rice & & & & \\ aqueous & 87.7 \(\pm\) 5.8 d & 226.7 \(\pm\) 11.9 b & 8.0 \(\pm\) 0.1 abc & 0.3 \(\pm\) 0.0 a \\ methanolic & 148.9 \(\pm\) 8.8 e & 212.3 \(\pm\) 19.3 b & 10.1 \(\pm\) 0.1 c & 1.8 \(\pm\) 0.1 d \\ rye & & & & \\ aqueous & 66.8 \(\pm\) 2.0 bc & 113.1 \(\pm\) 14.2 a & 5.2 \(\pm\) 0.1 a & 0.7 \(\pm\) 0.0 ab \\ methanolic & 48.1 \(\pm\) 1.8 ab & 135.7 \(\pm\) 11.7 a & 5.5 \(\pm\) 0.1 a & 0.7 \(\pm\) 0.0 ab \\ quinone & & & & \\ aqueous & 70.0 \(\pm\) 4.9 cd & 159.6 \(\pm\) 19.7 ab & 7.7 \(\pm\) 0.2 abc & 2.8 \(\pm\) 0.1 e \\ methanolic & 73.9 \(\pm\) 5.8 cd & 178.8 \(\pm\) 7.4 ab & 8.9 \(\pm\) 0.2 bc & 4.7 \(\pm\) 0.2 g \\ amaranth & & & & \\ aqueous & 41.6 \(\pm\) 0.6 a & 300.6 \(\pm\) 23.4 d & 6.6 \(\pm\) 0.1 ab & 0.8 \(\pm\) 0.0 b \\ methanolic & 41.1 \(\pm\) 1.0 a & 217.1 \(\pm\) 11.9 bc & 7.6 \(\pm\) 0.2 abc & 3.5 \(\pm\) 0.1 f \\ buckwheat & & & & \\ aqueous & 165.9 \(\pm\) 1.6 e & 521.3 \(\pm\) 36.2 e & 22.0 \(\pm\) 4.1 e & 0.4 \(\pm\) 0.0 a \\ methanolic & 297.7 \(\pm\) 13.5 g & 684.2 \(\pm\) 43.5 f & 28.9 \(\pm\) 3.1 f & 1.4 \(\pm\) 0.1 c \\ cha & & & & \\ aqueous & 68.8 \(\pm\) 5.9 cd & 190.0 \(\pm\) 9.4 ab & 20.2 \(\pm\) 0.4 de & 0.6 \(\pm\) 0.1 ab \\ methanolic & 226.1 \(\pm\) 6.7 f & 295.6 \(\pm\) 16.8 cd & 16.4 \(\pm\) 1.2 d & 0.7 \(\pm\) 0.0 ab \\ \hline \hline \end{tabular} \({}^{\dagger}\) FRAP: Ferric-Reducing Antioxidant Power. TEAC—Trolox equivalent antioxidant capacity. ABTS—2,2\({}^{\prime}\)-azino-bis(3-etilbenzodiazep-6-sulfonic acid, ITC—Total phenolic content. GAE—Gallic acid equivalent. QE—Quercetin equivalent. Different letters indicate significant differences (_p_ < 0.05).  
\end{table} 
Table 3: Characterization of aqueous and methanolic extracts of grains and seeds \({}^{1}\). 5.2-5.5 mg GAE/g in rice and wheat to 16.4-20.2 mg GAE/g in chia and 22.0-28.9 mg GAE/g in buckwheat. The high TPC values found in buckwheat and chia samples compared to wheat are consistent with findings in the literature. [PERSON] et al. [29] reported a nearly threefold increase in TPC in breads when 50% of wheat flour was replaced with buckwheat flour, and [PERSON] et al. [27] observed a significantly higher TPC content in biscuits when 5% of wheat flour was replaced by chia flour. Significant correlations were found between FRAP and TPC (r = 0.7698, \(p<0.0001\)) and ABTS and TPC (r = 0.8600, \(p<0.0001\)), indicating a relationship between the outcomes of these assessments and the involvement of TPC in the antioxidant capacity of the extracts. Lower variability was observed in the flavonoid content, ranging from 0.3 mg QE/g in rice aqueous extract to 4.7 mg QE/g in quinoa methanolic extract (Table 3). The significant relationship between antioxidant capacity and the inhibition of total AGE formation has been described by different authors. [PERSON] et al. [30] reported significant correlations between FRAP, TPC and the antiglycation potency in ethanolic extracts derived from common household conditions/herbs. [PERSON] and [PERSON] [31] also demonstrated an increase in both the antioxidant capacity and the in vitro antiglycation capacity in quercetin-fortified bread extracts. Similarly, the multifunctional roles of flavonoids against the formation of AGEs and AGEs-induced harmful effects have been reported [32]. Consistent with these observations, extracts showing the highest antiglycative activity (buckwheat, chia, quinoa, and rice) were those with the highest FRAP and TPC results but not with the highest ABTS and flavonoid results.