**5. Conclusions**

It is necessary to use several methods to know the antioxidant capacity of the studied extracts since they are rich in phenolic compounds with different molecular structures and react in different ways when reducting Fe+++ or acting against hydroxyl, ABTS and DPPH radicals. Consequently, natural extracts obtained from olive (*Olea europaea*), pomegranate (*Punica granatum*) and rosemary (*Rosmarinus officinalis* L.) are excellent antioxidant agents. The fish patties made with natural extracts showed lower volatile compounds related with lipid oxidation throughout the 11 days of storage under retail display conditions. On the other hand, the most antimicrobial compounds were P against *L. monocytogenes*, HYT against *S. Aureus,* and NOS against *E. Coli*. After applying these extracts in fish products, all of them acted as preservatives, extending the shelf-life for 11 days with a lower microbiological growth in regard to the control sample. Then, it can be concluded that all the extracts are good antioxidant and antimicrobial agents and could be applied in the food industry to extend shelf-life of Clean label fish products.

**Author Contributions:** Conceptualization, L.M. and G.N.; methodology, L.M. and G.N.; software, L.M.; validation, L.M., J.C., G.R. and G.N.; formal analysis, L.M.; investigation, L.M. and G.N.; resources, J.C., G.R. and G.N.; data curation, L.M. and G.N.; writing—original draft preparation, L.M., J.C. and G.N.; writing—review and editing, G.N.; visualization, L.M. and G.N.; supervision, G.N.; project administration, G.R. and G.N.; funding acquisition, G.R. and G.N.

**Funding:** This research received no external funding.

**Conflicts of Interest:** The authors declare no conflict of interest.
