Table 4

Samples	Total phenols (as mg gallic acid / 100g)	Antioxidant activity (%)	Chlorophyll (mg /kg)	Carotenoids (mg /kg)
Parsley	1031.39^b	40.1^b	32.47^a	40.00^a
Dried Parsley	900.70^c	32.40^c	23.94^b	14.87^b
Dill	1287.00^a	48.14^a	33.97^a	45.98^a
Dried Dill	1130.20^b	33.27^bc	20.51^b	8.81^b

Means followed by the same letter in each group are not significantly different (p>0.05).

Table 4: Effect of microwave drying on some parameters of parsley and dill leaves.