Grape pomace is a production residue from wineries that is an inexpensive but abundant source of biologically active compounds, such as phenolic compounds. Their biological function is attributed to antioxidant, anti-inflammatory and antimicrobial effects. The skin and seeds of grape berries are an important source of phenolic compounds synthesized by plants as products of secondary metabolism. Since phenolic compounds have antioxidant effects, they are called antioxidants and prevent the action of free radicals in the human body, thus preventing the consequences of oxidative stress. Synthetic antioxidants have a harmful effect on human health, so extracts from winery production residues rich in phenolic compounds are used as a better natural alternative to synthetic antioxidants. Conventional solvent extraction is the most commonly used method to isolate phenolic compounds, but this method poses a great burden on the environment because large amounts of organic solvents are consumed in its application. As an alternative to the conventional extraction method, so-called green extraction methods such as microwaveassisted extraction have been introduced, which offers high extraction efficiency in a short time and lower solvent consumption. The efficiency of microwave extraction depends on the choice of solvent, the duration of microwave exposure of the sample, the power of the microwave oven, the temperature and the composition of the sample itself. The disadvantages of microwave extraction are the cost of the equipment, the limited use of solvents capable of interacting with microwaves, and the need for an additional step to separate the extract from the sample.