Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology

► The optimal temperature for accelerated solvent extraction of the spices examined was 129 °C. ► Degradation of rosmarinic acid was observed at temperatures of 150 °C or above. ► Optimal solvent concentration was different in different spices used. ► Formation of Maillard reaction products (melanoidins) was observed at temperatures of 150 °C or above.