## 3 Results and Discussion
### Phenolic Content and Antioxidant Properties of Aromatic Plants and Tortillas
In the case of whole-grain tortillas, all variants enriched with aromatic plants exhibited significantly higher content of phenolic compounds compared to the control. Interestingly, of all the wholemal tortillas studied, the highest values were observed for those fortified with rosmary (131.77 mg/100 g DW), oregano (126.49 mg/100 g DW) and common thyme (106.61 mg/100 g DW). Figure 4: Total phenolic content in whole-grain tortillas enriched with various aromatic plants. Results are expressed in milligrams of GAE equivalent per 100 g of dry weight (DW). The values rep-resent the means + SD from \(n=6\). Statistical analysis of variance (ANOVA, \(p<0.05\), Duncan multiple range post hoc test) was performed. Different letters, a, b and c, indicate that samples are significantly different. The letter “a” marks the lowest value. Bars that share the same letter are not significantly different. Figure 3: Total phenolic content in wheat tortillas enriched with various aromatic plants. Results are expressed in milligrams of GAE equivalent per 100 g of dry weight (DW). The values represent the means + SD from \(n=6\). Statistical analysis of variance (ANOVA, \(p<0.05\), Duncan multiple range post hoc test) was performed. Different letters, a, b and c, indicate that samples are significantly different. The letter “a” marks the lowest value. Bars that share the same letter are not significantly different. The addition of the selected aromatic plants to different types of tortillas also resulted in a significant increase in antioxidant activity. It was found that a 1% addition of the tested plants in their dried form increased the total antioxidant activity of all the tortillas compared to the respective controls. The antioxidant activity of the tortillas ranged from an average of 56.27 umol TE/100 g DW in the control wheat tortillas to 679.17 TE/100 g DW in the whole-grain tortillas with rosmearly and 690.67 umol TE/100 g DW in the wheat tortillas with rosmearly. It is also noteworthy that the control tortillas made with wholemeal flour showed a twofold higher antioxidant activity (135.50 umol TE/100 g DW) than the control tortillas made with refined wheat flour. This result is consistent with the assumption that the 1% of the total antioxidant activity of the tortillas was 1%. Figure 5: Total antioxidant capacity of wheat tortillas enriched with various aromatic plants. Results are expressed in micromodes of Trolox equivalent per 100 g of dry weight (DW). The values represent the means + SD from \(n=6\). Statistical analysis of variance (ANOVA, \(p<0.05\), Duncan multiple range post hoc test) was performed. Different letters, a, b, c, d, e and f, indicate that samples are significantly different. The letter “a” marks the lowest value. Bars that share the same letter are not significantly different. Figure 6: Total antioxidant capacity of whole-grain tortillas enriched with various aromatic plants. Results are expressed in micromodes of Trolox equivalent per 100 g of dry weight (DW). The values represent the means + SD from \(n=6\). Statistical analysis of variance (ANOVA, \(p<0.05\), Duncan multiple range post hoc test) was performed. Different letters, a, b, c, d and e, indicate that samples are significantly different. The letter “a” marks the lowest value. Bars that share the same letter are not significantly different. that wholemeal flour and products made with it are nutritionally superior to refined wheat flour, particularly in terms of antioxidants. The removal of the bran and germ during the milling process in the production of refined flour results in a significant loss of dietary fiber, vitamins, minerals and antioxidants, including not only phenolic compounds but also vitamin E and selenium [50]. It is important to remember that changes in the levels of antioxidants and individual polyphenols can be caused not only by the type of flour used but also by thermal processing. Different phenolic compounds in flour may respond differently to food processing.