## 3 Results and Discussion
### Rosmarinic and Chicoric Acid Content  
Previous studies have reported rosmarinic and chicoric acids to be the polyphenolic components of basil [29]. Therefore, we analyzed the standards of these acids and S2, which had the highest antioxidant property, using HPLC, and detected chicoric acid at 11.2 min retention time (RT) and rosmarinic acid at 14.0 min (Figure 5). Therefore, the effects of different tea-making conditions on the acids were investigated (Figure 6). The content of Rosmarinic acid ranged from 3.2 \(\pm\) 0.2 mg/100 g DW (MD 60 \({}^{\circ}\)C) to 526.3 \(\pm\) 3.8 mg/100 g DW (S5), and that of chicoric acid ranged from 15.2 \(\pm\) 0.2 mg/100 g DW (MD 80 \({}^{\circ}\)C) to 94.7 \(\pm\) 1.8 mg/100 g DW (S2). The rosmarinic acid content was higher than that of chicoric acid, suggesting that rosmarinic acid was more sensitive to heat treatment (Figure 6). Both rosmarinic and chicoric acid contents were significantly higher in treatments above S2 compared with that in NS and S1. For rosmarinic acid, NS was 58.7 \(\pm\) 5.9 mg/100 g DW, whereas S2 was 513.1 \(\pm\) 8.1 mg/100 g DW, which is approximately 8.7 times higher than NS (Figure 6A). In contrast, with respect to ch  
acid content, NS was 74.7 \(\pm\) 0.2 mg/100 g DW, whereas S2 was 94.7 \(\pm\) 1.8 mg/100 g DW, which is approximately 1.3 times higher than NS (Figure 6B). The effect of S treatment for more than 2 min was more pronounced for rosmarinic acid content. Both rosmarinic and chicoric acid contents were similar in S treatment of 2-10 min, with some exceptions (Figure 6A,B). For drying methods, FD and MD 40 \({}^{\circ}\)C were significantly higher for rosmarinic acid and FD for chicoric acid compared with the other treatments. (_p_ < 0.05) (Figure 6a,b). The content of both components was significantly lower in SD compared with that in FD (_p_ < 0.05), which was possibly due to drying speed. Drying herbs in the sun or shade may result in the loss of several compounds drawn to the leaf surface, along with the water evaporating during the process. Prolonged air-drying can also result in the enzymatic degradation of components [30]. Both rosmarinic and chicoric acid values were significantly lower at MD 50 \({}^{\circ}\)C compared with that at 40 \({}^{\circ}\)C and at 60 \({}^{\circ}\)C compared with that at 50 \({}^{\circ}\)C (Figure 6a,b). [PERSON] et al. [31] examined the rosmarinic acid content of spearmint (_Mentha spicata_ L), wherein the authors dried the plant at three different temperatures (35, 45, and 80 \({}^{\circ}\)C) for 24 to 96 h and via lyophilization at -50 \({}^{\circ}\)C, and they reported that it was significantly reduced at 80 \({}^{\circ}\)C. [PERSON] et al. [32] also compared chicoric acid content in Echinacea purpurea flowers at three different temperatures (25, 40, and 70 \({}^{\circ}\)C) and reported that it decreased with increasing drying temperature. These reports are consistent with the results in this study, wherein the drying temperatures were set to more finely partitioned drying temperature settings (40, 50, 60, 70, 80, 90, and 100 \({}^{\circ}\)C) than in the studies by [PERSON] et al. [31] and [PERSON] et al. [32]. The results showed that both rosmarinic and chicoric acids decreased drastically (_p_ < 0.05) at drying temperatures of 40, 50, and 60 \({}^{\circ}\)C and remained constant at 70 \({}^{\circ}\)C and above. Therefore, the residual amounts of both rosmarinic and chicoric acids increased with S treatment of 2 min or longer, and drying temperatures of 40 \({}^{\circ}\)C or lower are most desirable. This result is consistent with the DPPH and H-ORAC values, suggesting a strong involvement of both components in antioxidant properties. Rosmarinic acid exhibits antioxidant, anti-inflammatory, and anticancer effects [33], and chicoric acid exhibits anti-type 2 diabetes [34], -cancer, -obesity, and -viral properties [32]. In this study, the rosmarinic acid and chicoric acid content could be retained at high levels by drying at \(\leq\)40 \({}^{\circ}\)C following S treatment for at least 2 min.