## 3 Results and Discussion
### Estimation of Polyphenols from Culinary Herbs and Spices  
Culinary spices, as well as herbs, are rich sources of phenolic compounds. The polyphenols' quantification in different herbs (Table 2) was performed through TPC, TCT and via TFC. Nowadays, herbs and spices have increased attention because of their potential bioactive compounds, including phenolic acids, tannins and flavonoids, bearing immense antioxidant potential and may have advantageous effects on human health. The Folin-Ciocalteu reagent was used to determine the TPC and among the samples tested, mint leaves exhibited the highest TPC value of 125.42 \(\pm\) 10.89 mg GAE/g, followed by basil leaves with a value of 26.99 \(\pm\) 1.28 mg GAE/g, coriander seeds with 23.02 \(\pm\) 1.53 mg GAE/g, and fennel seeds with 9.90 \(\pm\) 0.27 mg GAE/g. Fenugreek leaves showed the lowest TPC value of 7.17 \(\pm\) 0.10 mg GAE/g. [PERSON] et al. (2019) have also visualized a similar trend showing that TPC values for basil, fennel, and fenugreek leaves are found to be comparable to previously reported TPC of basil (26.5), parsley (13.6), and thyme (71.7), respectively. The higher values of TPC for mint were observed owing to improved extraction. These improved extractions could be due to methanol (80%). Previously, [PERSON] et al. (2010) reported that the TPC (59.1 \(\pm\) 5.7 mg GAE/g) of the methanolic extract of peppermint (_Mentha piperta_) from Multan, Pakistan was less than mint (_Mentha royleana_), while [PERSON] et al. (2011) reported the TPC (20.25 \(\pm\) 0.85 and 9.36 \(\pm\) 0.21 \(\upmu\)g CE/g) of basil (_Ocimum basilicum_)and fennel (_Foenticulum vulgare_), respectively from Korea. [PERSON] et al. (2012) measured the TPC (86.6 and 191.2 mg GAE/g) of the dichloromethane and ethanolic extracts of basil (_Ocimum basilicum_) from Multan, Pakistan. [PERSON] et al. (2013) quantified the TPC in the range of 13.46 to 59.75 mg GAE/g of basil flowers from the different regions of Punjab, Pakistan. Previously, ([PERSON] et al., 2014) reported the TPC (1.00 \(\pm\) 0.06, 1.09 \(\pm\) 0.02 and 0.94 \(\pm\) 0.05 mg GAE/g) of the Tunisian, Syrian, and Egyptian coriander extracted with pure methanol while [PERSON] et al. (2015) reported the TPC (15.16 and 12.10 mg GAE/g) of the Canadian and Tunisian methanolic extract. These variations in TPC were likely due to variations in the choice of herbs or cultivars selected for extraction and quantification of TPC in current and other studies. The vast difference among TPC values calculated in our research depicts the variety of compounds of phenolic as well as their variety capacity to decrease the Folin-Ciocalteu Reagent. Different factors, for instance, temperature combinations for extractions, solvent-to-sample ratio, solvent type and concentration, geographical location and cultivar differences, can affect the TPC of the extracts ([PERSON] et al., 2014). Moreover, plant parts such as leaves, roots, flowers, seeds, bark, particle size and surface area of the plant matter can also significantly affect the TPC of the plant's extracts. The highest flavonoid content was observed in mint leaves, which had a value of 31.72 \(\pm\) 1.22 mg QE/g. Basil leaves followed with a value of 9.35 \(\pm\) 0.16 mg QE/g, while fenugreek leaves had a value of 4.41 \(\pm\) 0.08 mg QE/g. Fennel and coriander seeds had the lowest flavonoid concentrations, with values of 3.35 \(\pm\) 0.26 mg QE/g and