Several studies have indicated that this phenolic compound presented interesting biological and pharmacological properties, in large part attributed to its putative antioxidant and anti-inflammatory effects (Cavaca et al., 2020), antimicrobial properties (Guinda, 2006; Tripoli et al., 2005; Bayram et al., 2020), anticancer potential (Bonoli et al., 2004; Przychodzen et al., 2019); cardioprotection activity (Papachristodoulou et al., 2019; Nediani et al., 2019); affects lipid metabolism (Fki et al., 2020; Ucella, 2001), reduce body weight, alleviated kidney injury, and decreased oxidative stress and inflammatory response and inhibits platelet aggregation (Liu et al., 2019) and reduces LDL levels (Hadrich et al., 2016). The enzyme involved in this reaction is â-glucosidase that rapidly acts during the crushing and malaxation steps of the olive oil extraction process to modulate the phenolic profile of virgin olive oil, and also contributes to the degradation of oleuropein at the beginning of the brining stage of natural table olives (Ramírez et al., 2016). ...there is a need to develop novel techniques to encapsulate the risks headed with extraction process. ...suitable conditions are required to maximize the extraction efficiency and to minimize the processing loss of phenolics.