Black garlic is obtained from fresh garlic (Allium sativum L.) that has been aged for a long time at a high temperature under high humidity. Black garlic exerts metabolic and cardiovascular beneficial effects. In this study, (i) water and various concentrations of ethanol (50% and 100%) in water were used as solvent in the extraction of black garlic  with different black garlic: solvent ratios (1:5, 1:10 and 1:15 w/v); (ii) the process was investigated in the temperatures ranging of 40 to 80°C during 30 to 120 minutes, as well as determination of bioactive compounds content (total polyphenols, total flavonoids and S-allyl cysteine content) of all obtained extracts. The antioxidant activity was evaluated by DPPH (2,2-diphenyl-l­ picrylhydrazyl) radical scavenging activity. The obtained results indicated that the aqueous ethanol (50%) extracts presented the  highest contents of polyphenols and flavonoids (7.94 mg GAE/g and 3.37 mg QE/g, respectively) and DPPH radical scavenging activity at black garlic: solvent ratio of 1:10 (w/v); while the water extract showed the highest S-allyl cysteine content (76.0 mg/kg) at the 1:10 ratio. The suitable condition for extracting of total polyphenols and flavonoids from black garlic was 60°C for 90 minutes. With respect to SAC extraction, the suitable temperature and time of 80°C and 90-120 minutes, respectively were found.