## 4 Conclusions  
This work is one of the very few studies that deal with PEF technique (a non-thermal and eco-friendly technology) as the primary standalone extraction step for freshly cut plant material BACs (including the thermolabile compounds) in green solvents. Even though BACs' extraction depends on biomass properties, availability, composition, and degree of comminution, our findings for the specific plant material (_Salvia officinalis_ L) and solvent choice (ethanol, water, and their mixtures) revealed a substantial rise in the polyphenol concentration of the obtained extracts using different PEF conditions. The optimal detected PEF contribution, on the total polyphenol extractability (73.23% increase) and constituents of interest (up to 403.12% increase for specific metabolites) was presented by the 25% _v/v_ aqueous ethanol solvent choice using a pulse of 100 \(\upmu\)s for a 30 min extraction duration. The results were verified by the differential scanning calorimetry method, confirming our research target and initial hypothesis of achieving increased levels of extraction rate for the adding value components of the specific fresh plant material utilizing an aqueous green organic solvent with the minimum possible organic solvent content. PEF was proven to affect the final concentration and the composition of VCs in the extracts. Despite the static nature of the specific extraction technique used in this study, which could be problematic for industrial applications (industries are favored by continuous production procedures), the above results denote that the PEF technique offers excellent potential for green selective extraction of biofunctional compounds from _Salvia officinalis_ L leaves. These compounds can serve in the preparation of high-quality functional foods or cosmetics. **Supplementary Materials:** The following are available online at [[https://www.mdpi.com/article/10.3390/foods10092014/s1](https://www.mdpi.com/article/10.3390/foods10092014/s1)]([https://www.mdpi.com/article/10.3390/foods10092014/s1](https://www.mdpi.com/article/10.3390/foods10092014/s1)), Figure S1: HPLC total area for PEF and Reference extracts in five different tested solvents and a pulse duration of 10 \(\upmu\)s, Figure S2: HPLC total area for PEF and Reference extracts in five different tested solvents and a pulse duration of 10 \(\upmu\)s, Figure S3: Overlay of chromatograms of extract and reference compounds at 320 nm after PEF with pulse duration 100 \(\upmu\)s and extraction solvent 25% EtOH. Peak 1: Caffeic acid; Peak 2: 6-Hydroxy-luteolin-7-O-glucoside; Peak 3: Luteolin 7-O-glucuronide; Peak 4: Rosmarinic acid. Figure 4: Comparison of the effect (% increase) of different pulse time durations on the extraction of individual phenolics in the same ethanol/water ratio (25% EtOH). **Author Contributions:** A.L. : data collection, data interpretation, substantial manuscript preparation. D.P. : data collection, substantial data interpretation, draft manuscript preparation. V.A. : data collection, data interpretation, draft manuscript preparation. V.M.P. : data collection, data interpretation, draft manuscript preparation, substantial manuscript preparation. G.N. : data collection, data interpretation. E.B. : data collection, data interpretation, final manuscript revision. V.G.D. : project concept, project design, final manuscript revision. D.P.M. : project concept, project design, final manuscript revision. S.I.L. : project lead, funding, resources, project concept, project design, substantial manuscript preparation, final manuscript revision. All authors contributed to the article and approved the submitted version. All authors have read and agreed to the published version of the manuscript. **Funding:** This research has been co-financed by the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH--CREATE--INNOVATE (project code: T1 EDK-03762). **Institutional Review Board Statement:** Not applicable.