 The study determined that the optimal conditions for extracting phenolic compounds from prunus spinosa L-fruits are 50% ethanol at 60 degrees Celsius for 30 minutes, which results in high values of total phenolic content, TPC, total anthocyanin content, TAC, antioxidant capacity, AC, protocodacuic acid, PA, and vanilla acid, VA. Higher temperatures enhance the extraction of PA and VA but degrade flavonoids, while lower temperatures increase the amount of flavonoids. TPC, TAC, AC, and phenolic acid contents are strongly directly correlated in extract samples obtained at an ethanol concentration of 50 to 100%, a temperature of 30 to 60 degrees Celsius, and an extraction time of 30 minutes. This article was authored by Annamaria Dragici Popa, Aurelian Christian Bascornia, Annamaria Brezoiu, and others.