## 3 Results and Discussion
### Total Phenolic Compound (TPC) Content
\begin{table}
\begin{tabular}{c c} \hline \hline
**Sample** & **Total Phenolic Compound Content** \\ \hline LLL seeds & 0.76 \(\pm\) 0.01 \({}^{\text{a}}\) \\ LAM seeds & 6.99 \(\pm\) 2.31 \({}^{\text{b}}\) \\ LLL sprouts & 3.24 \(\pm\) 0.01 \({}^{\text{c}}\) \\ LAM sprouts & 6.74 \(\pm\) 0.04 \({}^{\text{b}}\) \\ fermented LLL & 1.72 \(\pm\) 0.06 \({}^{\text{d}}\) \\ fermented LAM & 7.05 \(\pm\) 0.09 \({}^{\text{b}}\) \\ fermented LLL sprouts & 3.44 \(\pm\) 0.11 \({}^{\text{b}}\) \\ fermented LAM sprouts & 5.66 \(\pm\) 0.70 \({}^{\text{e}}\) \\ \hline \hline \end{tabular} Abbreviations: LLL—seeds of the yellow, sweet lupin—_Lupinus luteus_ cv. Lord. LAM—seeds of the narrowleaf, bitter lupin—_Lupinusususustifolus_ cv. Mirela. Data are expressed as means \(\pm\) standard deviation (n = 3). Means in each column followed by different letters \({}^{\text{a}\,\text{a}}\) indicate statistically different mean values (\(p<\) 0.05).  
\end{table} 
Table 1: Total phenolic compound (TPC) content [mg GAE/g DM]. lipophilic antioxidants with different oxidation potentials. The results provide a marked advantage in some cases, particularly when the AUC wave represents more than a single component. As presented in Figure 1A, the hydrophilic (H) and lipophilic (L) fractions of lupin seeds of cv. Mirela (LAM seeds) showed higher antioxidant capacity than the H and L fractions of the lupin seeds cv. Lord (LLL seeds). Moreover, the antioxidant capacity of the H fraction of LAM seeds was 37% higher compared to the H fraction of LLL; however, the antioxidant capacity of the L fraction of LAM seeds was 19% lower than that of the L fraction of LLL seeds. As a result, the total antioxidant capacity of bitter lupin seeds of  
Figure 1: Cyclic voltammograms of hydrophilic (H) extracts (50 mg/mL in 80% methanol) and lipophilic (L) extracts (50 mg/mL in methanol/_n_-hexane 4:1 _v_/_v_) from (**A**) seeds, (**B**) fermented seeds, (**C**) sprouts, and (**D**) fermented sprouts of the sweet lupin cv. Lord (LLL) and bitter lupin cv. Mirela (LAM) in 0.1 M sodium acetate–acetic buffer (pH 4.5) in 80% methanol were recorded at a glassy carbon electrode (GCE) from \(-0.1\) V to +1.2 V at a scan rate of 0.1 V\(\cdot\)s\({}^{-1}\). The H fractions of the LLL and LAM lupin seeds of both cultivars fermented by yeast showed a higher antioxidant capacity by 65 and 46%, respectively, whereas the antioxidant capacity of the L fractions was lower by 28% and 36% (Figure 1B). Well-defined oxidative peaks at 0.95 V were clearly visible on the obtained voltammograms for the H fractions. As a result, the total antioxidant capacity of the fermented bitter lupin seeds of cv. Mirela was higher by 11% compared to the TAC of the sweet lupin seeds of cv. Lord (Table 2). After germination of the lupin seeds, the hydrophilic fractions of LLM and LAM showed twofold to threefold higher antioxidant capacity than the lipophilic fractions (Figure 1C), and the well-defined oxidative peaks at 0.95 V were still seen on the obtained voltammograms, thus indicating the presence of the same reductive substances as those found in the H fractions after LLL and LAM fermentation. These fractions were richer in the reductive substances as compared to the H and L fractions of the seeds. Among them, polyphenolic compounds, vitamins E and A, and others may be the most important contributors to the formation of the antioxidant capacity of both fractions due to their different solubility [11]. As a result, the total antioxidant capacity of the germinated bitter lupin seeds of cv. Mirela was higher by 19% compared to the TAC of the sweet lupin seeds of cv. Lord (Table 2). It should be mentioned that germinated lupin seeds of both cultivars showed increased TAC than the fermented ones. The antioxidant properties of lupin sprouts may be improved after their fermentation, as was achieved in this study for the first time ever. It was noted that the fermented LLL and LAM sprouts had the highest antioxidant capacity (Figure 1D) when compared to the sprouts (Figure 1C) and seeds (Figure 1A).