ORAC Of Spices

[merrill12]

I'm just curious, why do the dried spice versions have more antioxidants than the actual fresh plant in a lot of cases. For instance, why does dried oregano and parsley have much higher antioxidants than fresh oregano and parsley?

[admin_phpbb3_import1]

The ORAC values are stated per 100g, so the fresh versions of the spices would likely have much more water weight contributing to that 100g.

The dried versions of the spices simply have a much higher concentration of antioxidant compounds per unit of weight.

[Werter]

Hi,
Here in Dalmatia all from ancient times we favour (in practice but also in recent science works of herbs antioxidant capacities) our Dalmatian sage in front of rosemary, thyme, immortelle, basil and all other spices. We collect and dry sage only in late May/early June until St. Anthony on 13th of June at it has best phenolic content, most pleasent aroma and other properties.
Since it is of major importance to state the date of collection of Dalmatian sage, I find it not stated in quoted Mc Cormick studies.
Can anybody help with details?
best regards
Tomi