## 3 Results and Discussion
### Antioxidant Capacity of the Hydrophilic and Lipophilic Fractions Determined by the PCL Method  
The total antioxidant capacity of the processed lupin seeds, calculated as a sum of the antioxidant capacity of water-soluble compounds (PCL ACW) present in the hydrophilic \begin{table}
\begin{tabular}{l l l l} \hline \hline
**Sample** & **Hydrophilic Fraction** & **Lipophilic Fraction** & **Total Antioxidant Capacity** \\ \hline LLL seeds & 4.56 \(\pm\) 0.14 \({}^{\text{a}}\) (67.2\%) & 2.18 \(\pm\) 0.20 \({}^{\text{a}}\) (32.3\%) & 6.74 \(\pm\) 0.19 \({}^{\text{a}}\) \\ LAM seeds & 6.24 \(\pm\) 0.19 \({}^{\text{b}}\) (77.9\%) & 1.77 \(\pm\) 0.12 \({}^{\text{b}}\) (22.1\%) & 8.01 \(\pm\) 0.16 \({}^{\text{b}}\) \\ LLL exports & 9.47 \(\pm\) 0.15 \({}^{\text{c}}\) (76.6\%) & 2.90 \(\pm\) 0.08 \({}^{\text{c}}\) (23.4\%) & 12.37 \(\pm\) 0.17 \({}^{\text{c}}\) \\ LAM sprouts & 8.57 \(\pm\) 0.07 \({}^{\text{d}}\) (78.0\%) & 2.43 \(\pm\) 0.19 \({}^{\text{a}}\) (22.0\%) & 10.99 \(\pm\) 0.15 \({}^{\text{d}}\) \\ fermented LLL & 7.53 \(\pm\) 0.27 \({}^{\text{e}}\) (82.8\%) & 1.56 \(\pm\) 0.18 \({}^{\text{b}}\) (17.2\%) & 9.09 \(\pm\) 0.22 \({}^{\text{e}}\) \\ fermented LAM & 9.13 \(\pm\) 0.15 \({}^{\text{f}}\) (89.0\%) & 1.13 \(\pm\) 0.14 \({}^{\text{d}}\) (11.0\%) & 10.26 \(\pm\) 0.06 \({}^{\text{f}}\) \\ fermented LLL sprouts & 11.62 \(\pm\) 0.51 \(\lx@math@degree\) (80.2\%) & 2.87 \(\pm\) 0.24 \({}^{\text{c}}\) (19.8\%) & 14.48 \(\pm\) 0.44 \(\lx@math@degree\) \\ fermented LAM sprouts & 11.23 \(\pm\) 0.57 \(\lx@math@degree\) (78.3\%) & 3.11 \(\pm\) 0.07 \({}^{\text{c}}\) (21.7\%) & 14.35 \(\pm\) 0.49 \(\lx@math@degree\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Antioxidant capacity of the hydrophilic and lipophilic fractions of the processed lupin seeds measured by the cyclic voltammetric method (CV). fraction and the antioxidant capacity of lipid-soluble compounds (PCL ACL) present in the lipophilic fraction, is provided in Table 3.  
The hydrophilic (H) and lipophilic (L) fractions of lupin seeds of cv. Lord (LLL) and cv. Mirela (LAM seeds) showed comparable antioxidant capacity measured against superoxide anion radicals. Therefore, the TAC of both cultivars did not differ significantly. The H fractions of the LLL and LAM lupin seeds of both cultivars fermented by yeast showed about threefold higher antioxidant capacity, whereas the antioxidant capacity of the L fractions was lowered by 37 and 47%, respectively, thus confirming the findings provided by the cyclic voltammetry technique. Moreover, the antioxidant capacity of the H fractions of the fermented LLL and LAM seeds exceeded six and four times the antioxidant capacity of the L fractions. As a result, the TAC of the fermented lupin seeds of both cultivars was twofold higher when compared to the unfermented seeds. These findings are in agreement with other studies, as a significant increase in both TPC and antioxidant capacity was also noted after the solid-state fermentation of _L. angustifolius_ flour with different bifidobacteria and lactobacillus strains [26; 27]. After germination of the lupin seeds, the hydrophilic fractions of LLL and LAM sprouts showed a threefold to fivefold higher antioxidant capacity compared to the H fractions of the seeds. The antioxidant capacity of the H fractions of the germinated LLL and LAM seeds was four times higher than that of the L fractions. As a result, the TAC of germinated lupin seeds of both cultivars was threefold higher compared to the unfermented seeds. Similar findings were previously provided by [PERSON] et al. [6] and [PERSON] et al. [24], who noted an increase in the antioxidant capacity of white lupin (_Lupinus albus_) sprouts after a nine-day germination due to the increased contents of phenolics and vitamins E and C.  
The fermented LLL and LAM sprouts showed the highest antioxidant capacity as compared to the seeds, sprouts, and fermented seeds. The antioxidant capacity of the H fractions were about twelve and nine times higher than those of the respective L fractions of LLL and LAM seeds.