The aim of this study was to assess the effect of microwave heating and drying on some bioactive compounds of parsley (Petroselinum crispum) and dill (Anethumgraveolens) leaves. The water blended of parsley and dill were heated for one, two and three min, while the whole leaves were drying for two min. Total phenols, chlorophyll, carotenoids, antioxidant activity and color indices were determined before and after treatments. Dill leaves had higher total phenols, chlorophyll, carotenoid and antioxidant activity (1287.00 mg / 100g, 33.97 mg/kg, 45.98 mg/kg and 48.14%, respectively) than parsley leaves (1031.39 mg /100g, 32.47 mg/kg, 40.00mg/kg and 40.10%, respectively). Total phenols and antioxidants activity of water blended parsley leaves were decreased after 2 min by 32.4 and 8%, as well as after 3 min by 80.2 and 38.27% respectively compared to the unheated sample. Meanwhile, the decrease in total phenols and antioxidants activity of dill sample was 23.7and 30.3% after 2 min this decrease was 33.0 and 54.8% after 3 min. Microwave drying process induced significant (P < 0.05) decrease in all tested parameters compared to the fresh state. Antioxidant activity decreased 20% in dried parsley and 30.3% in dried dill compared to fresh samples. This work indicated that the tested bioactive compounds of parsley and dill was stable only after only one min of microwave heating , however, after 3 min of heating as well as drying a marked decrease was observed in these parameters.
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