Muscadine seeds from three cultivars (‘Carlos’, ‘Noble’ and ‘Ison’) were processed by 100% v:v methanol, 95% v:v ethanol and 70% v:v acetone. The acetone seed extracts exhibited the highest (p\u3c0.05) total phenolics (21.62~24.84mg/g of dw) and antioxidant activity. A strong correlation (R2=0.891, p\u3c0.01) was found between total phenolics and antioxidant activity. Methanol and ‘Carlos’ seed extracts generally showed the highest antimicrobial capacity against pathogen strains tested, which correlated well with tannic acid, catechin, epicatechin and tartaric acid content. Hot water-soluble muscadine skin extracts from 17 muscadine cultivars (6 bronze and 11 dark) showed effective antioxidant properties. Significant variations (p\u3c0.05) were observed among the 17 cultivars in total phenolics, organic acids and antioxidant activity. ‘Alachua’, ‘Albermarle’, ‘Southland’, ‘Janebell’ and ‘CA9-37’ were the cultivars found to have the highest antioxidant capacity. Skin extracts of dark-skin cultivars showed higher (p\u3c0.05) content than bronze-skin cultivars in phenolics, tartaric acid, tannic acid and ellagic acids
