en Nutrition Nutrition پژوهشي Research <strong>Background and Objectives: </strong>Supercritical fluid extraction (SFE) technique has been studied for extraction of bioactive compounds from <em>Feijoa sellowiana</em> leaves. Results were compared with those obtained from conventional ethanolic extraction (CE).<br> <strong>Materials and Methods: </strong><br> <strong>Results:</strong> The best supercritical carbon dioxide (SC-CO₂) extraction conditions was determined as 250 bar of pressure, 50 &deg;C of temperature, and 90 min dynamic extraction time. Under these conditions, the crude extraction yield (CEY) of bioactive compounds was 38.14 &plusmn; 0.17 mg g^-1. Spectrophotometric analysis revealed that the extract possesses strong radical scavenging activity (78.18 &plusmn; 0.12%, 74.19 &plusmn; 0.14%, 49.38 &plusmn; 0.18% inhibition of DPPH˙, ABTS˙<strong>⁺</strong>, and OH˙, respectively). The HPLC analysis revealed that gallic acid, catechin, rutin, ferulic acid, apigenin, and quercetin are the major phenolic compounds present in the extract. The CEY obtained using the best conditions of SCE process was around 70% of those obtained with CE. However, the quality of extracts regarding radical scavenging activity and bioactive phenolic content was higher than those obtained by CE.<br> <strong>Conclusions: </strong><em>F. sellowiana </em>leave is a potential source of bioactive compounds with strong radical scavenging activity and the SC-CO₂ extraction can be considered as a green technique to extract bioactive compounds. Supercritical carbon dioxide extraction, Feijoa sellowiana leaves, Conventional extraction, Radical scavenging activity, High-performance liquid chromatography 23 31 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-608-1&slc_lang=en&sid=1 Mitra Mousavi mitra.mousavi2012@yahoo.com 10031947532846003196 10031947532846003196 No M.Sc student in Food Technology, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran Mandana Bimakr mandana.bimakr@znu.ac.ir 10031947532846003197 10031947532846003197 Yes Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran Seyyed Mohammad Ghoreishi ghoreshi@cc.iut.ac.ir 10031947532846003198 10031947532846003198 No Professor, Department of Chemical Engineering, Faculty of Engineering, Isfahan University of Technology, Iran Ali Ganjloo aganjloo@znu.ac.ir 10031947532846003199 10031947532846003199 No Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Iran