The aim of this paper was to examine suitability of four mathematical models (Peleg, Page, modified Henderon-Pabis and Logarithmic model), as well as influence of solvent (50, 60, 70 and 80% of aqueous ethanol solution), extraction temperature (25, 40, 50, 60, 70, and 80 °C) and extraction time (5-120 min.) on extraction kinetics of total phenols, total flavonoids from lyophilized fig’s fruit (Ficus carica L. cv. Šaraguja) cultivated in Istrian region. The best extraction conditions (80% ethanol, extraction temperature 80 °C, extraction time 120 min.) were used to investigate the extractability mentioned phenolic compound from other fig varieties (Bružetka bijela, Crnica, Bjelica and Termenjača) cultivated in the same region. The results were showed the statistically significant influence of solvent and temperature on extraction of phenolic compounds. The extraction yield of phenolic compounds was increased with increasing concentration of ethanol aqueous solution and extraction temperature. The highest extraction yield of phenolic compound was found in fig variety Crnica and the lowest in fig variety Bjelica, while the highest extraction yield of total flavonoids was found in fig variety Šaragauja and the lowest in fig variety Bružetka bijela. All examined mathematical models were suitable for describing extraction kinetics. However, modified Henderon-Pabis and Logarithmic models showed the best accordance between experimental and model predicted data which was confirmed by several relevant statistical criteria.