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The aqueous extracts of sweet basil (Ocimum basilicum L.), tarragon (Artemisia dracunculus L.), fennel (Foe- niculum vulgare Miller), olive (Olea europaea L.), sage (Salvia officinalis L.), thyme (Thymus vulgaris L.), wild thyme (T. serpyllum L.), tea (Camellia sinensis (L.) Kuntze), and verbena (Verbena officinalis L.) were investigated for polyphe- nol, tannins, antocyanins and flavonoids. Among the nine culinary herbs, tea and wild thyme extracts contained the higher phenol content of 874.10 ± 3.50 GAE (g gallic acid equivalents/Kg (dry wt.) extract) and 945.70 ± 0.81 GAE, respec- tively, while the fennel extract contained the lowest content at 149.90 ± 1.16 GAE. Sage and verbena extracts do not con- tain any anthocyanins and have low levels of tannins (2.40 ± 0.12 and 1.97± 0.06 CE, respectively). Tea rich in tannins and verbena and sage, totally devoid of anthocyanins, have higher antioxidant activities according to the ABTS/DPPH as- says. However, the results fail to show any positive correlation between phenol contents and antioxidant activities.

Culinary Decoctions: Spectrophotometric Determination of Various Polyphenols Coupled with their Antioxidant Activities