Results: Of the 10
fresh herbs assessed, leaves of Anacardium occidentale displayed the strongest AOP followed by Polygonum minus and
Cosmos caudatus. Although vegetables are low in phenolic content and weak in primary antioxidant activity, they are
strong in secondary antioxidant activity. Blanching, microwave, and freezing treatments had variable effects on the AOP
of herbs, which included significant loss or gain and relatively unchanged. Brining with salt and pickling with vinegar
over a three-week period led to declines in the AOP of vegetables. The effect of pickling was more adverse as the process
involved pasteurisation.