Influence of fermentation and extrusion on the tocopherol content and antioxidant activity of lupin seeds was determined. The HPLC method was applied for qualitative and quantitative analyses of tocopherol homologus, while antioxidant activity was determined according to the quantity of quenched DPPH• radicals. Alpha-, gamma- and delta-tocopherols were found to be present in the investigated lupin preparations. The highest tocopherol content and antioxidant activity were found in the white lupin variety. After modifications the tocopherol content and antioxidant activity decreased. The greatest tocopherol decreased was observed after extrusion of fermented preparations.
lupin preparation, lactic fermentation, extrusion, tocopherols, antioxidant activity