## 3 Results and Discussion
### Phenolic Content and Antioxidant Properties of Aromatic Plants and Tortillas
Thermal treatment leads to significant chemical changes in the phenolic profile. High temperatures can alter the biological activity of phenolics, sometimes reducing their antioxidant properties while potentially generating new bioactive compounds. In addition, thermal treatment can affect the bioavailability and functionality of these compounds, thus affecting the overall nutritional quality of the food [51]. Further evaluation is needed to understand how phenolic and flavonoid compounds present in flour and selected herbs are transformed during the production of final bakery products. All of the above observations are in line with the literature data. [PERSON] et al. [52] demonstrated that the incorporation of aromatic plants from the _Lamiaceae_ family (sage, mint, oregano, thyme and rosemary) into oat- and buckwheat-based cookies significantly enhanced the formation of aroma compounds, enriched sensory properties and boosted antioxidant activity. This study demonstrated that selected herbs not only enhance the organoleptic qualities of the cookies but also increase their nutritional value by providing potent antioxidants. The antioxidant content of cookies with the addition of herbs from the _Lamiaceae_ family was found to be significantly higher than that of control cookies. Similarly to our research, rosemary was the most promising in terms of increasing the antioxidant potential and forming a positive aroma profile. These findings indicate that herbs from the _Lamiaceae_ family can be effectively employed as a functional ingredient in the development of healthier and more flavorful baked goods. Research conducted by [PERSON] et al. [47] investigated the impact of incorporating aromatic herbs from the _Lamiaceae_ family on the quality, antioxidant activity and shelf life of traditional bread. The study found that the addition of dried herbs in an amount of 1% significantly increased the phenolic content in the bread, enhancing its overall antioxidant capacity. Furthermore, the authors claimed that adding essential oils instead of dried aromatic plants did not increase the total phenolic content of the breads. This suggests that phenolics in essential oils are more susceptible to thermal degradation. It seems that the plant matrix protects the phenolics from various reactions during the baking process. It is well established that the antioxidant capacity of food products is closely linked to their free phenolic content. Studies in which bakery products have been fortified with plants from other botanical families confirm the assumption that fortification increases the content of phenolic compounds, resulting in an increase in the total antioxidant content of the product. Studies conducted by [PERSON] et al. [53] confirmed that fortification of wheat bread with quinoa leaves (_Chenopodium quinoa_ Wild.) is an effective strategy to improve the antioxidant potential of bread. The final antioxidant potential of a product is not only the result of higher phenolic content but is also influenced by thermal processing and the interactions between phenolics, proteins and starch within the product. Results from other researchers confirm that fortifying bread with plant-based additives rich in phenolics effectively increases the antioxidant capacity of the product. The authors used a 1% addition of green tea powder to a pan bread recipe, which significantly increased the antioxidant potential of the final product, inhibited peroxidation during storage and maintained the baking quality of the bread [54]. The results and literature review indicate that the fortification of bakery products with plant-based additives rich in phenolic compounds is an effective method for enhancing their antioxidant capacity. Nevertheless, future research should investigate a wider variety of polyphenol-rich plants and their impact on both the nutritional and sensory properties of bakery products. Additionally, studies should examine the optimal concentrations for maintaining product quality while maximizing health benefits.