{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T18:58:50Z","timestamp":1792695530784,"version":"4.5.0"},"reference-count":114,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,3,29]],"date-time":"2026-03-29T00:00:00Z","timestamp":1774742400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Polish Ministry of Science and Higher Education for the Faculty of Food Science and Biotechnology of the University of Life Sciences in Lublin"},{"name":"Polish Ministry of Education and Science for the Faculty Agrobioengineering of the University of Life Sciences in Lublin"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study examines a low-processed, food-grade extraction concept for peppermint leaves (Mentha \u00d7 piperita L.) using solvents consistent with the principles of green chemistry and an infusion-like protocol. Primary extraction (2\u201330 min; 50\u2013100 \u00b0C) was carried out using water, plasma-treated nanowater, a glycerol\u2013water mixture (65%), an ethanol\u2013water mixture (50%; at room temperature and at 50 \u00b0C), and rapeseed oil. To evaluate the potential use of biomass within a circular economy model, the residue remaining after the first extraction was subjected to secondary extraction under identical time\u2013temperature conditions. Primary and secondary extracts were characterized in terms of total phenolic content (TPC), total flavonoid content (TFC), essential oil (EO) recovery, and antioxidant activity (DPPH and FRAP), and extraction yields were expressed relative to a 70% methanolic reference (TPC\/TFC) and to the initial EO content in the plant material. Under the most favorable conditions (10 min; 100 \u00b0C; ethanol\u2013water at 50 \u00b0C), the highest extraction yields of polar phytochemicals (TPC and TFC) were obtained with water and nanowater, whereas the ethanol\u2013water mixture (50%) and rapeseed oil provided the greatest recovery of essential oil (up to complete depletion after the second extraction). Antioxidant activity showed a similar dependence on solvent type, with water and nanowater extracts exhibiting the highest DPPH\/FRAP values. Importantly, secondary extraction contributed a substantial share of the total recovered bioactive compounds (often &gt;30% of combined TPC\/TFC), confirming that post-extraction residues remain a valuable raw material. The results support a practical, sequential strategy for designing peppermint extracts: aqueous and glycerol systems for phenolic-rich extracts, and ethanol and oil systems for essential-oil-enriched preparations, with secondary extraction enabling simple, low-energy biomass valorization.<\/jats:p>","DOI":"10.3390\/molecules31071128","type":"journal-article","created":{"date-parts":[[2026,3,30]],"date-time":"2026-03-30T09:57:24Z","timestamp":1774864644000},"page":"1128","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Low-Processed Extracts from Peppermint Leaves (Mentha \u00d7 piperita L.) as a Source of Polyphenols and Essential Oils: Evaluation of Green Solvents and Valorization of Post-Extraction Plant Material"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3063-8710","authenticated-orcid":false,"given":"Rados\u0142aw","family":"Kowalski","sequence":"first","affiliation":[{"name":"Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0369-1121","authenticated-orcid":false,"given":"Klaudia","family":"Ka\u0142wa","sequence":"additional","affiliation":[{"name":"The Institute of Human Nutrition Science and Agricultural, Department of Dietetics, The State University of Applied Sciences in Che\u0142m, 22-100 Che\u0142m, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7848-6301","authenticated-orcid":false,"given":"Artur","family":"Mazurek","sequence":"additional","affiliation":[{"name":"Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1872-2381","authenticated-orcid":false,"given":"Gra\u017cyna","family":"Kowalska","sequence":"additional","affiliation":[{"name":"Department of Tourism and Recreation, University of Life Sciences in Lublin, 20-950 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,3,29]]},"reference":[{"key":"ref_1","unstructured":"Sujka, M., Gustaw, W., Pankiewicz, U., and W\u00f3jciak, K. 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