A study of the polyphenols content and antioxidant capacity of grapevine waste and hazelnut skins (roasted material) from post-harvest products that originate from Piedmont (Italy) has been carried out and the results herein presented. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) were used to achieve process intensification in shorter extraction times, with lower environmental impact and higher selectivity compared to classic maceration. Besides classic solvents, the aqueous β-cyclodextrin solution (1.5%) showed to be an excellent extraction medium for grapevine waste. Total phenolic content (TP) from grapevine waste ranged from 18.23±2.4 to 198±3mg gallic acid equivalents (GAE)/g dry weight, while total antioxidant capacity (TAC) expressed as EC₅₀ ranged from 0.0902±0.08mg/mL to 0.0041±0.02mg/mL. For hazelnut skins, TP ranged from 61.68±0.8 to 200.79±3.0mg GAE/g dry weight, while TAC ranged from 0.0021±0.0004 to 0.0002±0.0001mg/mL extract. We have shown that, compared to maceration, the use of UAE and MAE methods can enhance polyphenols recovery and antioxidant capacity.