## 1 Introduction  
In recent years, as a result of scientific research, a hypothesis has been put forward regarding the factors responsible for lifestyle diseases such as cancer, cardiovascular, lung, neurological diseases, degenerative changes in joints, diabetes, cataracts, aging processes, and allergies [1; 2]. The leading cause of these changes in the human body is primarily oxidative stress, defined as the overproduction of free radicals and reactive oxygen species (ROS), surpassing existing anti-oxidative defense mechanisms in the human body and damaging cellular biomolecules, including proteins, lipids, and DNA. Endogenous antioxidants in the human body counterbalance the effect of free radicals and other ROS. Non-enzymatic and enzymatic endogenous antioxidants naturally exist in extracellular and intracellular environments to prevent ROS generation by interacting with them and neutralizing free radicals [1]. However, the body's antioxidant system is incomplete without exogenous antioxidants such as phenolic compounds, vitamins C, A, and E, and carotenoids, the primary source of which is daily diet [2]. Many recent studies report that various herbs added to food products to improve color and sensory attributes of taste and aroma are vital to our diet. Moreover, herbs, as rich sources of bioactive compounds with antioxidant properties (polyphenols, non-flavonoid phenolics, carotenoids, vitamins), are widely used as an antimicrobial, anti-inflammatory, food preservative, and food ingredient stabilization [3; 4; 5]. Interestingly, herb residues and agro-food by-products still contain high amounts of bioactive components, such as polyphenols, vitamins, carotenoids, tannins, and other phytochemicals (minerals, dietary fibers, fatty acids, amino acids, prebiotics) with high nutritional value and antioxidant properties. Recently, the antioxidant potential of phenolic extracts from various by-products such as the distillation solid wastes of Greek oregano, rosemary, Greek sage, lemon balm, and spearmint [6], chestnut shell [7; 8; 9], berry biowaste [10], chokeberry pomace [11], grape pomace and skin [9; 12], rapeseed, mustard, sesame meals and cakes [13; 14], olive pomace and leaves, spent coffee grounds, brewer's spent grain, fruit and vegetable leaves, pulp, peel, pomace and seeds [9; 15; 16], gray and black alder bark [17], and buckwheat hulls [18; 19] have been investigated. Industries such as agro-foods produce thousands of tonnes of waste that can contain antioxidants each year. The application of plant by-products enables agro-food corp to obtain value from them and avoids producing natural resources. Such waste management protects against environmental pollution and leads to a cheap source of bioactive components, which can be transformed into value-added products for other industries. Thus, there is potential to increase the use of herbal and agricultural wastes in the food sector, including creating active biodegradable food packaging. However, extraction processes of antioxidants are necessary for the recovery of natural bioactive compounds from plant residues, which can be applied in food industries as functional additives, food flavoring, and preservatives. For example, diaryheptanoid-rich extracts isolated from gray and black alder bark containing oreganin [17] as well as flavonoids, mainly vitein extracted from common buckwheat hull and ruitin present in taratry buckwheat hull extracts [18], were used to improve the oxidative stability of mayonnaise samples. However, the fortification of rapeseed oil with the optimum extracts from rapeseed meal ethanol wash solutes containing phenylacetic and ferulic acids as the most predominant phenolic compounds delayed the oxidation processes of oils up to 45-61% [13]. Similarly, enrichment of the refined rapeseed oil with acetate and methanolic rapeseed meal extracts rich in sinapine and sinapic acid was beneficial and increased the antioxidant properties of fortified oils [14].