## 3 Results and Discussion  
### Total Phenolic Compound (TPC) Content  
The TPC of lupin seeds is provided in Table 1. TPC analysis of the hydrophilic fractions shows that LLL seeds (0.76 mg/g GEA) are a richer source of TPC than LAM seeds (6.99 mg/g GEA). The germination process caused a ninefold increase in TPC of the LLL sprouts as compared to the seeds, but in contrast no statistically significant changes were found in TPC of the LAM sprouts. After yeast fermentation of the LLL seeds, a twofold increase in their TPC was noted; however, no impact of the yeast fermentation was observed on the LAM seeds. The TPC in sprouts fermented by yeast was 6% higher when compared to the LLL sprouts, about twofold higher than in the fermented LLL seeds, and finally almost fivefold higher when compared to the LLL seeds. Beneficial findings were found in respect of the LAM materials. The TPC in the yeast-fermented sprouts decreased by 16% compared to the LAM sprouts, and about 20% lower TPC was noted compared to both the fermented LAM and LAM seeds. These impacts of the technological processes clearly suggest that seeds of the yellow, sweet lupin--_Lupinus luteus_ cv. Lord are the most suitable to produce fermented sprouts with a high content of total phenolic compounds. On the other hand, the data indicate the highest content of TPC in fermented LAM sprouts; however, the effect of processing was less tangible in this case. The total phenolic content varies among the genera of the lupins. Almost all the data available in the literature refer to the soluble free phenolic fraction, which is more abundant and features better bioaccessibility. The literature available on the phenolic composition and antioxidant capacity of lupins deals mainly with raw seeds (either bitter or sweet) [2]. The processes to which the seeds are subjected also modify the TPC. Previously, [PERSON] et al. [21] showed that yellow lupin seeds (LAM) had the highest content, followed by narrow-leaved lupin seeds and finally white lupin with the lowest TPC. On the other hand, [PERSON] et al. [22] showed that the content of TPC was higher in the bitter cultivars than in the sweet ones of narrow-leaved lupin; however, this was not corroborated in our study. Antioxidant/Reducing Capacity of the Hydrophilic and Lipophilic Fractions Determined via the Cyclic Voltammetry Method  
Fermentation and germination of lupin seeds enable not only improving their nutritional value and reducing their content of non-nutrients (such as alkaloids and raffinose family oligosaccharides) but also boosting their antioxidant capacity [4; 6; 23]. The content of antioxidant compounds might be modified during both processes. In this study, the cyclic voltammetry method was applied to determine the antioxidant capacity of lupin seeds after germination and fermentation with yeast, and the results were compared with those provided by the DPPH and FRAP assays. The area under the anodic current waveform (AUC) was taken to reflect the reducing capacity of the samples compared to a set of Trolox solutions, as suggested by other authors [12; 13; 24]. Greater AUC area indicates a higher reducing capacity of the investigated extract. The voltammograms of the extracts (50 mg/mL) recorded from \(-\)0.1 to 1.3 mV at a scan rate of 100 mV/s showed that lupin seeds of the cv. Lord (LLL seeds) and cv. Mirela (LAM) exhibited the oxidation and reduction voltammetric peaks with a broad anodic peak between 0.7 and 1.1 V (Figure 1A). This peak was related to the presence of hydrophilic and