Rosmarinic acid (RA) is an ester of caffeic acid, which is a water-soluble phenolic compound and is present in most species of the Lamiaceae family (Sik et al., 2020). RA is a strong natural antioxidant (Bernatoniene et al., 2016) and exhibits potential antibacterial, antiviral, antidiabetic, antiallergic, immunosuppressive, and anti-inflammatory activities (Anwar et al., 2020; Nadeem et al., 2019). Because of such remarkable biological activities, RA has gained considerable attention for use in pharmaceutical and functional food industries (Amoah et al., 2016). Consequently, the demand for RA has increased considerably, which has motivated the development of effective extraction methods from its natural sources. Rosemary (Rosmarinus officinalis L.) is an aromatic evergreen herb belonging to the Lamiaceae family (Karataş et al., 2020).