The objective of this research was to investigate the effects of temperature (40–70 °C), frequency (37 and 80 kHz) and ultrasonic operation mode (normal, pulse and sweep), and their interactions on the recovery of phenolic compounds and antioxidants present in pomegranate peel using ultrasound-assisted extraction. The content of individual phenolic compounds, total phenolic compounds (TPC), antioxidant capacity (AC) and total extract yield (X₀) were analysed. Significant effects were observed between some sources of variation in recovery of individual compounds at TPC and X₀, and no significant effect was observed for AC. The process and conditions studied shown to be interesting to extract antioxidants, since a high antioxidant capacity was verified in the extracts. Temperatures around 50–60 °C, using 37 kHz frequency, and normal or pulse modes were the conditions that provided better yields of phenolic compounds and X₀. Regarding AC, the best condition observed was at 70 °C, 80 kHz frequency and continuous mode.