Fruit and vegetable residues are an important source of bioactive compounds and have been used by food industry to confer functionality. The objective of this study was to evaluate the impact of extraction conditions of bioactive compounds in fruit and vegetable residues (FVR) flour air dried (AD) and freeze-dried (FD). For extraction of antioxidant compounds (DPPH, FRAP, Phenolics, Flavonoids, Ascorbic Acid), a reduced factorial design was applied: stirring time (0.5, 12.25 and 24h), pH (3, 7.5 and 12) and solvent proportion (Acetone, EtOH, H2O), resulting 12 tests for each FFH (AD and FD). The flours and their extracts were characterized by scanning electron microscopy (SEM) and colorimetry. Three batches of each flour were analyzed and the results (dry basis) were analyzed by ANOVA (Tukey, Bonferroni, p <0.05). The flours showed no differences in colorimetric properties (L*, a*, b*). The FD flour presented a porous and expanded matrix with larger particles (~850 μm), while AD showed a granular character with crystalline regions and smaller particles (~300 μm). Both FVR flours showed high antioxidant capacity and low ascorbic acid content. Globally, the effect of all variables were significant (p<0.05), except for the FRAP test, where for AD only pH was significant and for FD time was not significant. The solvents Act:H2O, EtOH:H2O and EtOH:Act:H2O improved the extraction of bioactive compounds. At alkaline pH, short time was sufficient, whereas at acid pH long extraction time was required. The FD demonstrated minor microstructural impact and strong positive correlation between the analyzed methods (R2>0.6, p<0.05), due to great conservation of soluble compounds. However, AD is more accessible and less expensive, and thus indicated as a preferred drying method for FVR, since AD flour presented also high antioxidant capacity through the preservation of less polar compounds and a more readily availability of compounds for the extraction.