**8. Conclusion**

This chapter examines the definition of polyphenols and significance in enhancing the lipid quality of food. It has investigated the role of moisture, dehydrating temperature, and extraction technology in the extraction of polyphenols from food sources. In addition, the factors influencing polyphenol content, the effect of moisture on extraction, the mechanisms of polyphenol degradation, strategies for moisture control, and the intricate interactions between polyphenols, extraction technology, moisture, and drying temperature. In addition, examples of effective food applications in which polyphenol extraction was used to improve lipid quality.

The primary findings of this chapter emphasise the significant impact of polyphenol extraction techniques on the need for improvement as limited research finding are available. Polyphenols have been shown to enhance the sensory qualities, stability, and health-promoting properties of lipids in a variety of food applications. By incorporating polyphenol extracts into olive oil, meat and poultry products, dairy products, dietary supplements, and bakery and confectionary products, lipid stability and oxidative stability can be improved, resulting in enhanced overall quality and a longer shelf life.

In addition, this chapter has illuminated the significance of moisture, dehydrating temperature, and extraction technology in polyphenol extraction processes. Controlling the moisture content is essential for preventing polyphenol degradation and oxidation, as it plays a vital role in extraction efficiency. Moisture can be effectively controlled and polyphenol extraction optimised using techniques such as dehydration and pre-treatment.

Future research directions in polyphenol extraction for the enhancement of lipid quality include the development of novel extraction techniques, optimisation
