“…HPE is also characterized as being environmentally friendly and having great potential in the food and pharmaceutical industries [ 13 ]. In recent years, HPE has been used for the extraction of carotenoids, ginsenosides, phenolic acids, flavonoids, anthocyanins, among others, from a diversity of food products, such as fruit, vegetables, food by-products, and herbs [ 14 , 15 ]. Concerning the use of HPE as a technology to extract bioactive compounds in savory, an optimization study was performed previously [ 16 ], and it was possible to obtain three sets of optimal conditions, depending on what one would want to extract: (i) for optimization of extraction yield and antioxidant activity (by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay), it was obtained a set of optimal conditions of 500 MPa, 20 min, 0% ethanol; (ii) total phenolic compounds, total flavonoids, antioxidant activity (by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay), and antioxidant activity (by ferric reducing antioxidant power (FRAP) assay) were optimized for 348 MPa, 20 min, 35% ethanol; and (iii) extraction of pigments (chlorophylls and carotenoids) was optimized for extraction at 500 MPa, 1 min, 70% ethanol [ 16 ].…”