Microwave is a sustainable technology employed in extractions of phenolic compounds (PC) from fruits, such as blackberries. Microwave hydrodiffusion and gravity (MHG) combines microwave heating with earth gravity, where the extract, when removed, is separated from the fruit under heating. Therefore, it was aimed to verify if MHG has higher extraction efficiency compared to non-gravity microwave (NGM). The extractions were carried out at 500 W for 10 minutes, using 200 grams of frozen blackberries (Rubus spp.) of cultivar Tupy cut in half. In NGM the samples were placed in a glass beaker (2 L). PC were separated and quantified by HPLC-UV-VIS (anthocyanins) and HPLC-DAD (non-anthocyanin PC) and the oxygen radical absorption capacity/ORAC was evaluated. Data were analyzed by T-test (p≤0.05). MHG has higher extraction efficiency, where only hydroxycinnamic acids (0.30±0.02 and 0.28±0.03 mg chlorogenic acid/100g for MHG and NGM, respectively) did not differ compared to NGM. MHG extracted higher content of anthocyanins (27±2 mg cyanidin-3-glucoside/100g), flavanols (2.1±0.1 mg epicatechin/100g), and flavonols (2.3±0.1 mg quercetin-3-glucoside/100g), whereas in the NGM a lower concentration of these compounds (16±1 mg cyanidin-3-glucoside, 1.1±0.1 mg epicatechin, and 1.5±0.1 mg quercetin-3-glucoside/100g) was found, leading to reduced antioxidant capacity (1524±124 µg Trolox/100g for MHG and 460±55 µg Trolox/100g for NGM). This difference may be associated with the fact that in NGM the extract remains in contact with the fruit during the whole extraction, which may cause the permanence of these compounds in the fruit or their degradation, due to the longer period of exposure to high temperature (final temperature 74.4°C), while in MHG (final temperature 67.6°C) the extract is separated from the fruit and cooled by the condenser (10°C). Therefore, MHG is more efficient than NGM for extraction of the PC with high antioxidant capacity from blackberry.