Treatments Total phenols (as mg gallic acid / 100g) Antioxidant activity (%) Chlorophyll (mg /kg) Carotenoids (mg /kg)
Parsley (0min)

1031.39b

40.10b

32.47a

40.00a

Parsley (1min)

1371.84ab

51.83a

28.83ab

43.41a

Parsley (2min)

282.81c

36.89bc

28.12ab

35.83ab

Parsley (3min)

204.60c

24.78c

11.96c

29.02b

Dill (0 min)

1287.00ab

48.14ab

33.97a

45.98a

Dill (1min)

1636.80a

50.71a

34.6a

48.52a

Dill (2min)

981.75b

33.54bc

30.05ab

36.11b

Dill (3min)

861.63b

21.76cd

20.58bc

11.46c

Means followed by the same letter in each group are not significantly different (p>0.05).
Table 2: Effect of microwave heating on the total phenols, antioxidant activity, chlorophyll and carotenoid contents of parsley and dill.