The aim of this study was to determine the phenolic compounds from Artemisia herba-alba Asso, in order to evaluate their antioxidant and antibacterial activities, in vitro. The extraction of phenolic compounds was carried out by the maceration technique using absolute ethanol, absolute methanol, and distilled water. The quantification of polyphenols and flavonoids was performed using the Folin-Ciocalteu reagent and the aluminum trichloride method, respectively. The evaluation of the antioxidant activity of the extracts was carried out by the FRAP, the DPPH· radical trapping, and the neutralization of the hydrogen peroxide technique. The lipid peroxidation was assessed by thiobarbituric acid reactive substances. In addition, the antibacterial activity of the three extracts was tested on Bacillus cereus ATCC 11778, Staphylococcus aureus ATCC 33862, Escherichia coli ATCC 2592, and Pseudomonas aeruginosa ATCC 27853 bacteria using agar diffusion and agar incorporation methods. The results showed that the methanolic extract was highly rich in polyphenols and flavonoids. Also, the reducing power CE50 = 249.88 ± 6.07 pg/ml and the inhibition capacity of the DPPH· radical CI50 = 34.71 ± 0.96 pg/ml were significantly higher (p<0.05) than the ethanolic and aqueous extracts. Also, a highly significant inhibitory potential of lipid peroxidation was obtained with the methanolic extract (MDA = 66.97 ± 3.61 pmol/g tissue). However, a highly significant hydrogen peroxide scavenging effect was obtained from the ethanolic extract. A better antibacterial activity was obtained with the methanolic and ethanolic extracts.