**3.1 Solubility and diffusion**

According to Kahraman et al. [21], moisture can increase the solubility and diffusion of polyphenols from the food matrix into the extraction solvent, resulting in a higher extraction efficiency.

### **3.2 Enzymatic reactions**

Excessive moisture content can cause enzymatic reactions, such as polyphenol oxidase activity, which result in the degradation and loss of polyphenols during extraction [21].
