Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products

► Several p-coumaric acid derivatives were newly detected in parsley. ► Tentative identification of three phenolics in marjoram for the first time. ► Use of LC-MS for the characterisation of phenolics in marjoram for the first time. ► Short-time blanching proved to be a suitable method for polyphenol retention.