WP2 aims to develop sustainable protocols for extracting phenolic compounds from strawberry and olive leaves, and myrtle liqueur by-products using green solvents and Natural Deep Eutectic Solvents. Activities include fingerprinting by-products with FTIR-ATR, optimizing extraction conditions, and maximizing antioxidant activity. The expected outcome is efficient, eco-friendly extraction methods that preserve bioactive compounds for further applications.

WP3 focuses on the chemical and metabolomic characterization of extracts obtained in WP2. It involves profiling phenolic compounds, fatty acids, tocopherols, and tocotrienols using advanced techniques like LC-MS, GC-MS, while assessing antioxidant activity to ensure stability during extraction. The goal is to validate the functional potential of food industry by-products through comprehensive metabolite analysis and optimized antioxidant extraction. 

WP4 aims to develop protocols for enriching edible oils with phenolic-rich extracts from WP2 to prevent oxidative damage. It involves setting up tailored enrichment conditions for sunflower and soybean oils, testing effectiveness during storage and frying, and evaluating oxidative stability using methods like EPR spectroscopy, and FTIR-ATR. The goal is to replace synthetic antioxidants with natural alternatives, ensuring oil quality and safety under real cooking and aging conditions.