Total Polyphenols and Antioxidant Properties of Selected Fresh and Dried Herbs and Spices

In this study, the content of total polyphenols (TP) and antioxidant activity (AA) fresh herbs (13 in total) those subjected to freeze-drying process (stems leaves separately) were compared. Moreover, TP AA retail, commercial food spices (19 two leading companies on Polish market The novelty our studies is comparison between dried forms additionally a commercially available (in forms). It was found that showed large accumulation polyphenolic compounds (from 466.55 17.23 CAE/100 g, respectively, for lemon balm ginger). For freeze-dried spices, highest marjoram (3052.34 g—leaves). Among sage (971.28 g) deserves attention. Fresh herbal particular oregano, (236.21 µM TE/g) had AA. much lower (5.27–1.20 TE/g). average value obtained purchased 1.44 TE/g. case measured by DPPH radical, thyme characterized among spices. levels cumin.