## 1 Introduction  
Lipid oxidation may cause damage to food quality and human health, due to reactive oxygen and nitrogen species (RONS), which are present in food matrices and the human body [1]. These free radicals are often the result or end-product of normal aerobic biological metabolism, and can cause damage by oxidizing vital biomolecules such as carbohydrates, proteins, and lipids, leading to tissue damage, or even cell death [2]. Previous studies revealed that oxidation and/or oxidative stress are involved in several human diseases such as neurogenerative disease, ageing, cardiovascular disease, arteriosclerosis, cancer, rheumat, and diabetes [3, 4, 5]. Adverse effects of RONS are counter balanced by antioxidants [6]. Therefore, it is necessary to consume foods containing antioxidants to help the human body reduce the damage of oxidation and delay the occurrence of several diseases. For this reason, industrial antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate (PG), and tertiary butylhydroquinone (TBHQ) have been used in diets, even though some side effects related to human health, associated with their decomposition, have been reported [7]. Some natural antioxidants, such astocopherol and herbal extracts, have also been used on a limited basis due to their high costs, intense flavors, and colors. Furthermore, plant sources require a large quantity of extract to obtain sufficient amounts of antioxidants [8; 9]. In addition to the reported antioxidative properties, these bioactive compounds exhibit strong antimicrobial properties [10]. Previous research reported that these bioactive compounds are of immense value, especially in the management of human health [11]. A variety of techniques and methodologies have been developed and explored related to the production, purification, and extraction of various beneficial products such as antioxidants, pharmaceuticals (drugs), metabolites, and nutraceuticals from plant sources, whose antioxidant potential have been improved by fermentative processes [12; 13]. Microbial antioxidants are the metabolic end-products of microorganisms, possessing high potential for capturing free radicals to inhibit lipoxygenase [14] or acting as bonding agents for metal ions. Modern technologies are more economical, efficient, sustainable, and easily accessible [15; 16]. Recently, the microwave-assisted extraction (MAE) method, also known as microwave-assisted solvent extraction (MASE), has been developed as a novel emerging technology for the extraction of several beneficial compounds such as flavonoids and bioactive compounds from different natural sources [17; 18; 19]. Moreover, MAE has significant benefits over traditional extraction techniques (such as solid-liquid extraction) including higher yield, better reproducibility, lower energy usage, and decreased extraction time [20]. The transfer of energy is the main feature that characterizes the microwave heating process. In the case of microwaves, the heated material receives the energy directly through the molecular interaction with the electromagnetic wave, which is then converted into thermal energy. Unlike conventional heating which happens from the outside to inside [21], the localized heating during microwaves is found more effective and efficient in enhancing the kinetics of various mass transfer processes including dehydration and extraction [22]. Microwave extraction is different from conventional extraction through electromagnetic waves caused by the microwave oven, which causes changes in the cell structure during the extraction procedure. Conventional/traditional extraction techniques such as solid-phase extraction (SPE), maceration extraction (ME), liquid-liquid extraction (LLE) and Soxhlet extraction (SE) are very costly and often impeded by low productivity or low recovery of compounds of interest or target components.