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Fig is one of the oldest domesticated fruit species that usually grows in hot and dry climate areas. Fruits of fig trees are widely used in fresh or dried form. They are an excellent source of minerals, vitamins, amino acids, crude fibers as well as phenolic compounds [Lianju et al., 2003; Solomon et al., 2006]. Phenolic compounds are important constituents of fruits quality because of their contribution to the taste and colour of the fruit [Veberic et al., 2008]. In recent years, phenolic compounds from natural sources have been the subject of interests in many scientific researches due to their positive effects on human health, attributed mainly to their antioxidant activities. In the review paper of Tsao & Deng [2004], phenolic compounds and carotenoids were reported to be the most important groups of natural antioxidants. The two main groups of phenolic compounds in fig fruits are phenolic acids (eg gallic acid, chlorogenic acid, syringic acid) and flavonoids (eg (+)-catechin,(-) epicatechin, anthocyanin)[Duenas et al., 2008; Veberic et al., 2008]. Extraction is an important step in the isolation and later in the identification and quantification of phenolic compounds [Cacace & Mazza, 2003]. Since the phenolic compounds of different plants differ structurally, it is very difficult to develop a standardised extraction method that would simultaneously extract all inherent phenolic compounds [Naczk & Shahidi, 2006].