Evaluation of drying methods and green extraction techniques to enhance the recovery of bioactive compounds from hop leaves: A sustainable approach for the valorisation of agricultural by-products

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, with MAE yielding higher levels than UAE. Multivariate analysis revealed that the drying process accounted for the largest proportion of variation in the phytochemical profile (37.1 %), followed by the extraction technique (27.3 %) and hop variety (14.3 %). The hop leaf extracts showed α-glucosidase inhibitory activity, with FD samples showing greater inhibition than OD ones. PCA highlighted the significant influence of the extraction method and drying process on the phytochemical composition of hop leaf extracts. This research highlights the potential of hop leaves as a sustainable source of phytochemicals for the food, pharmaceutical, and nutraceutical sectors, and emphasises the importance of optimizing extraction and drying techniques.