Flavonoids are a major class of polyphenols that originate in natural harvests. They possess qualities including antioxidants, cancer prevention, anti-inflammatory, and antimicrobial, among others. Artificial antioxidants exhibit harmful side effects; however, natural antioxidants, like flavonoids extracted from foodstuffs, exhibit extremely little harmfulness. It is, therefore, of paramount importance to incorporate flavonoids obtained from nature into various products, such as food, cosmetics, and pharmaceuticals, among others. It follows, therefore, that a need still exists to extract flavonoids from botanical sources. New approaches have now been sought to replace traditional flavonoid extraction methods to diminish energy and solvent usage, enhance efficiency and effectiveness, and satisfy the escalating consumer demand and regulatory requirements. Some of the alternatives being applied at present include microwaves, ultrasounds, and electric fields. Modern procedures are commonly quicker, more ecologically friendly, and more automated compared to the traditional methods of extraction. However, there are no standardized operating parameters to attain elevated yields and pureness. Nevertheless, developments have occurred in designing more sophisticated and greener extraction processes. In spite of significant literature progress, a detailed knowledge of the extraction technique for each unconventional method is necessary to elucidate the thermodynamic and kinetic aspects controlling them.