In the master's thesis the contents of free and bound antioxidants in dry and germinated spelt seeds and also in spelt malt were determined. The seeds were germinated for 96 hours, sampled and analyzed every 24 hours. Samples which were germinated 48, 72 and 96 hours were later kilned at 60 °C and 100 °C. In addition, part of the study was dedicated to the optimization of methods of solvent extraction, homogenization and solid phase extraction (SPE), in order to increase the yield of extracted antioxidants. Content of total antioxidants was determined by the Folin-Ciocalteu, ABTS and DPPH assays. The results were expressed as μmol of Trolox per gram of dry matter. The results showed that germination resulted in increase of total antioxidants. Content was the lowest in raw spelt seeds and the highest in seeds which were germinated for 96 hours. Ungerminated seeds contain more bound than free antioxidants, nevertheless germination has a larger influence on free antioxidants. The antioxidant potential was also influenced by kilning. Kilning at both temperatures resulted in lower content of free antioxidants, determined by all three methods. Bound antioxidants were less influenced by kilning, in certain samples even higher content of antioxidants was determined.