In this paper, the polyphenol content and antioxidant activity of fig leaf extracts were analyzed. Extraction was performed with methanol, ethanol, acetone and their aqueous mixtures (50:50 v/v). Extractions were performed with stirring at 300 rpm on a vibromix and ultrasonic bath for 15 minutes. The polyphenol content was determined spectrophotometrically using the Folin-Ciocalteu test. Antioxidant capacity was tested using the FRAP and DPPH methods. The results showed a significant effect of extraction of bioactive components using an organic solvent:water mixture in relation to the organic solvent itself. Ultrasonic extraction proved to be a more efficient technique compared to mixing at 300 rpm.
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