%0 Journal Article
%T Extraction of polyphenols and essential oils from herbs with green extraction methods - An insightful review.
%A Pogorzelska-Nowicka E
%A Hanula M
%A Pogorzelski G
%J Food Chem
%V 460
%N 0
%D 2024 Dec 1
%M 39084104
%F 9.231
%R 10.1016/j.foodchem.2024.140456
%X The demand for polyphenols and essential oils (EOs) on the food market is high and grows every year. Its partially the result of the fact that these compounds can be used in formulation of clean label foods, a fast growing food sector. A significant share of polyphenols and EOs are extracted from herbs. The quality of the extracts is determined mainly by the extraction method. Conventional extraction techniques of phytochemicals are time-consuming, operate at high temperatures, and require usage of organic solvents and energy in large quantities. According to the United Nations Sustainability Development Plan, chemical processes should be replaced by green alternatives that would reduce the use of solvents and energy. Ultrasound-Assisted Extraction (UAE), Microwave-Assisted Extraction (MAE) and Cold Plasma-Assisted Extraction (CPAE) meets these criteria. The review shows that each of these techniques seems to be a great alternative for conventional extraction methods ensuring higher yields of bioactive compounds.