**1. Introduction**

Food lipid quality plays an essential role in determining the sensory attributes, nutritional content, and shelf life of various food products. Lipids are a concentrated source of energy and vital fatty acids and enhance the flavour, texture, and fragrance of food. However, lipids can deteriorate due to oxidation, which can cause rancidity, bad flavours, and nutritional loss. Therefore, it is essential to maintain and improve the quality of food lipids in order to satisfy consumers and advance general health.

Recently, there has been a rise in interest in using natural substances to enhance the quality of dietary lipids. Among these substances, polyphenols have emerged as important bioactive elements known for strong antioxidant and antibacterial capabilities. Because of capacity to scavenge free radicals and suppress oxidative processes, polyphenols which are widely prevalent in fruits, vegetables, nuts, and other plant-based sources have been recognised for positive impacts on human health [1, 2].

To carefully examine the extraction methods used to extract polyphenols, such as solvent extraction, solid-phase extraction, and supercritical fluid extraction, in order to provide a thorough understanding [3, 4]. Examine at how moisture and drying temperature affect polyphenol extraction effectiveness and how that affects the quality of food lipids [5, 6]. Will also look at how these variables interact and how it affects lipid quality improvement and the efficiency of polyphenol extraction [7, 8].

For the extraction process to be optimised and the full potential of polyphenols to improve the quality of food lipids to be realised, it is essential to comprehend the complex interactions between polyphenols, extraction technology, moisture, and drying temperature. This chapter intends to shed vital light on these linkages for researchers, food scientists, and industry experts interested in using polyphenols as natural additives to enhance lipid quality.
