## 3 Results and Discussion
### Phenolic Content and Antioxidant Properties of Aromatic Plants and Tortillas  
Figures 1 and 2 present the total content of phenolic compounds in selected aromatic plants and their antioxidant potential, respectively. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Type of Tortilla** & **Herbs** & **L*** & **a*** & **b*** & \(\Delta\)E* \\ \hline \multirow{8}{*}{**C  
The results demonstrated that rosmary exhibited the highest phenolic content and the highest antioxidant capacity, with an average of 6.29 mg GAE/g in fresh leaf biomass, followed by _Thymus \(\times\)citridorus_ (3.07 mg GAE/g) and _Thymus vulgaris_ (2.88 mg GAE/g). _Origanum vulgare_ had the lowest polyphenol content, with an average of 1.38 mg GAE/g. A comparable pattern was identified in the context of antioxidant potential. Fresh rosmary leaves contained an average of 140.70 umol TE/g in fresh biomass, while leaves of _Thymus \(\times\)citridorus_ and _Thymus vulgaris_ contained 62.40 and 68.80 umol TE/g, respectively. The lowest antioxidant potential was recorded in _Origanum vulgare_, with an average of 16.70 umol TE/g. These findings suggest that rosmary may possess superior antioxidant properties compared to the other herbs tested. Recent studies have demonstrated the considerable variation in phenolic content and antioxidant activity among different culinary herbs, particularly within the _Lamiaceae_ family. When compared to thyme and oregano, rosmary consistently demonstrated the highest total phenolic content, which correlates with high antioxidant activity, as confirmed in a comprehensive study by [PERSON] et al. [49]. The very high antioxidant potential of rosmary and the slightly lower but still high potential of other plants from the _Lamiaceae_ family make them valuable not only for culinary use but also for their potential applications in food preservation and nutraceutical formulations. Taking into account the above, in our research, we added selected aromatic plants to the tortilla recipe in order to increase the content of phenolic compounds and the antioxidant potential of the product. Figures 3 and 4 present the total content of phenolic compounds in wheat and whole-grain tortillas. Figures 5 and 6 present the total antioxidant potential of wheat and whole-grain tortillas, respectively. The results indicated that the enrichment of tortillas with various aromatic plants can improve the total phenolic content and antioxidant potential of the tortillas, depending on the flour type and plants used as a functional additive. In the case of wheat tortillas, the addition of wild thyme (_Thymus serpyllum_) and rosmary (_Rosmarinus officinalis_) resulted in a significant increase in the phenolic content. The average content of total phenolic compounds in tortillas with rosmary was the highest of all variants, with an average of 126.78 mg/100 g DW. The value was approximately twofold that of the control (71.08 mg/100 g DW). Tortillas enriched with _Thymus serpyllum_ also exhibited a significantly higher phenolic content (96.85 mg/100 g DW) in comparison to the control, whereas tortillas enriched with oregano (_Origanum vulgare_), common thyme (_Thymus vulgaris_) and  
Figure 2: Total antioxidant capacity of aromatic plants. Results are expressed in micromoles of Trolox equivalent per 1 g of fresh leaf biomass (FW). 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, indicate that samples are significantly different. The letter “a” marks the lowest value. Bars that share the same letter are not significantly different. lemon thyme (_Thymus_\(\times\)_citridorus_) exhibited total phenolic contents that were not significantly different from the control. This suggests that although these herbs contribute polyphenols, their levels are comparable to those naturally present in wheat tortillas.