Table 2.

Total phenolic compounds (TPC) (mg 100 g⁻¹ d.w.) and antioxidant activity (%) of L. angustifolius seeds before and after fermentation with L. sakei

Samples	‘Vilniai’	No. 1072	No. 1734	No. 1701	No. 1700	No. 1800	No. 1702
TPC
Control	500.38 ± 4.89d	318.21 ± 3.54a	466.31 ± 4.58d	408.87 ± 3.79c	419.29 ± 3.86c	557.82 ± 5.22f	552.47 ± 5.16f
SmF	510.61 ± 3.49d	382.69 ± 4.02b	513.05 ± 4.01d	469.69 ± 4.82d	401.82 ± 3.60bc	553.88 ± 5.20f	524.31 ± 5.03e
SSF	586.54 ± 5.32g	525.32 ± 5.16e	648.20 ± 6.15j	596.95 ± 5.34g	522.06 ± 4.93e	650.54 ± 5.00j	628.58 ± 4.77h
Antioxidant activity (DPPH)
Control	59.28 ± 0.98a	61.04 ±  ± 0.97a	68.51 ± 1.02c	64.54 ± 0.97b	70.27 ± 1.09d	74.24 ± 1.16d	72.21 ± 1.12c
SmF	65.65 ± 1.01b	62.98 ± 0.98ab	66.85 ± 1.04c	74.15 ± 1.16d	84.12 ± 1.36e	83.29 ± 1.34e	75.62 ± 1.14d
SSF	88.18 ± 1.41f	65.37 ± 0.52b	74.24 ± 0.97d	71.19 ± 1.08c	71.93 ± 1.10c	62.05 ± 0.88a	83.65 ± 1.31e

Data expressed as mean values (n = 3) ± SD

Control—unfermented lupin. SmF submerged fermentation; SSF solid state fermentation; SD standard deviation

^a–jValues in the same row followed by different letters differ by Tukey test with significance defined at p ≤ 0.05