{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T17:11:51Z","timestamp":1787505111155,"version":"build-2736575974"},"reference-count":43,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2020,9,10]],"date-time":"2020-09-10T00:00:00Z","timestamp":1599696000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The objective of this study was to evaluate the potential of green solvents for extractions of bioactive compounds (BACs) and essential oils from wild thyme (Thymus serpyllum L.) using theoretical and experimental procedures. Theoretical prediction was assessed by Hansen solubility parameters (HSPs) and conductor-like screening model for realistic solvents (COSMO-RS), to predict the most suitable solvents for extraction of BACs. An experimental procedure was performed by nonthermal technology high voltage electrical discharge (HVED) and it was compared with modified conventional extraction (CE). Obtained extracts were analyzed for chemical and physical changes during the treatment. Theoretical results for solution of BACs in ethanol and water, as green solvents, were confirmed by experimental results, while more accurate data was given by COSMO-RS assessment than HSPs. Results confirmed high potential of HVED for extraction of BACs and volatile compounds from wild thyme, in average, 2.03 times higher yield of extraction in terms of total phenolic content was found compared to CE. The main phenolic compound found in wild thyme extracts was rosmarinic acid, while the predominant volatile compound was carvacrol. Obtained extracts are considered safe and high-quality source reach in BACs that could be further used in functional food production.<\/jats:p>","DOI":"10.3390\/molecules25184131","type":"journal-article","created":{"date-parts":[[2020,9,10]],"date-time":"2020-09-10T22:58:01Z","timestamp":1599778681000},"page":"4131","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":39,"title":["High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme (Thymus serpyllum L.): In Silico and Experimental Approaches for Solubility Assessment"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2589-7745","authenticated-orcid":false,"given":"Marinela","family":"Nutrizio","sequence":"first","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gianpiero","family":"Pataro","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniele","family":"Carullo","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy"},{"name":"ProdAl Scarl University of Salerno, 84084 Fisciano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0254-8307","authenticated-orcid":false,"given":"Serena","family":"Carpentieri","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luisa","family":"Mazza","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giovanna","family":"Ferrari","sequence":"additional","affiliation":[{"name":"Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy"},{"name":"ProdAl Scarl University of Salerno, 84084 Fisciano, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1712-3969","authenticated-orcid":false,"given":"Farid","family":"Chemat","sequence":"additional","affiliation":[{"name":"GREEN Team Extraction, Universit\u00e9 d\u2019Avignon et des Pays du Vaucluse-INRA, UMR408, 84000 Avignon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mara","family":"Banovi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7676-6465","authenticated-orcid":false,"given":"Anet","family":"Re\u017eek Jambrak","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Varzakas, T., Kandylis, P., Dimitrellou, D., Salamoura, C., Zakynthinos, G., and Proestos, C. 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