Table 2

Treatments	Total phenols (as mg gallic acid / 100g)	Antioxidant activity (%)	Chlorophyll (mg /kg)	Carotenoids (mg /kg)
Parsley (0min)	1031.39^b	40.10^b	32.47^a	40.00^a
Parsley (1min)	1371.84^ab	51.83^a	28.83^ab	43.41^a
Parsley (2min)	282.81^c	36.89^bc	28.12^ab	35.83^ab
Parsley (3min)	204.60^c	24.78^c	11.96^c	29.02^b
Dill (0 min)	1287.00^ab	48.14^ab	33.97^a	45.98^a
Dill (1min)	1636.80a	50.71^a	34.6^a	48.52^a
Dill (2min)	981.75^b	33.54^bc	30.05^ab	36.11^b
Dill (3min)	861.63^b	21.76^cd	20.58^bc	11.46^c

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.