“…Pourali et al [199] used subcritical water conditions and reported the production of eleven phenolic compounds (caffeic, ferulic, gallic, gentisic, p-coumaric, p-hydroxybenzoic, protocatechuic, sinapic, syringic, vanillic acids and vanillin) and concluded that the content of phenolic compounds increased with the temperature. Many beneficial effects on human health have been attributed to simple phenolics: oleuropein, hydroxytyrosol, caffeic acids (prevention of cardiovascular diseases); hydroxytyrosol, tyrosol, vanillin, vanillic acid, caffeic acids (prevention of tumoral diseases); p-coumaric acid, caffeic acid, ferulic acid (protection against LDL lipoprotein oxidation); gallic acid (skin protective ability); vanillin, (anti-inflammatory) [66,183,[200][201][202][203]. In regard to antioxidant activity, Tsubaki et al [204] reported the production of polyphenols above 200 1C, obtaining strong antioxidant activity using tea residues as raw material and microwave heating.…”