## 1 Introduction  
Halophyte plants are naturally evolved salt-tolerant plants commonly found in saltmarshes and coastal areas worldwide, representing at most 2% of terrestrial plant species [1, 2]. Among steam succulent halophytes, _Salicornia_ species are evolved into physiological forms that allow them to cope with excessive salinity, high temperature amplitudes, and elevated irradiances through the production of osmoprotective, antioxidant, and photoprotective metabolites [3; 4], making them ideal candidates for bioprospection of added-value compounds.  
The annual edible halophyte _Salicornia ramossissima_ [PERSON]. [PERSON], also known as glasswort and sea asparagus, belongs to the _Amaranthaceae_ family and is widespread on the salt-marshes of the Iberian Peninsula [5; 6]. This specie has been introduced into the European market as a vegetable with leafless shoots due to its slight salty taste, which is appreciated in gourmet cuisine as a promising salt substitute [7; 8; 9].  
Nutritionally, _S. ramossissima_ is a source of proteins, fibers, minerals, and polyunsaturated fatty acids. Among phytochemicals, phenolic compounds [7; 10] such as quercetin-3-\(O\)-glucose and caffeoylquinic acids were already identified in _S. ramossissima_. These compounds are known to play an important role in the prevention of different disorders such as cancer, hypertension, and cardiovascular diseases [11; 12; 13; 14]. Studies state that the phenolic compounds from _S. ramossissima_ display antioxidant activity and a photoprotective effect against UV radiation [15], and have a therapeutic value on the male reproductive system [16].  
Currently, _S. ramossissima_ has been recognized as a promising candidate for the food industry through its applicability as a natural ingredient for the development of new products with functional and beneficial health properties [17; 18; 19; 20]. However, fresh _S. ramossissima_ is sensitive to microbial spoilage even when refrigerated, thus necessary to freeze or dry to extend its shelf-life [21]. The agroinducustry has applied the oven-drying process, one of the most widely used preservation methods, in genus _Salicornia_ as the preservation method to allow for its use as a condiment or ingredient in foods. However, the impact on the nutritional and phytochemical content after the drying process of fresh _S. ramossissima_ has not been investigated. According to a study that applied a convective drying process between 40 and 70 \({}^{\circ}\)C to _Sarcocornia perenmis_, the drying at 70 \({}^{\circ}\)C proved to be the most appropriate methodology to preserve its health-beneficial properties [21].  
The present study aimed to evaluate the effect of two drying processes (oven and freeze-drying) on the quality attributes and bioactivity of _S. ramossissima_. Several analytical methods, enzymatic assays, and cell-based studies were used to compare the nutritional content, phenolic composition, antioxidant activity, antihypertensive effect, and antiproliferative capacity of the dried plants. For the first time, the volatile composition of this plant (fresh and dried) was described and its acceptance was evaluated after formulation in a food product.