2026-07-222026-07-222026https://repositorio.ifal.edu.br/handle/123456789/3128This study aimed to determine the total phenolic compounds content and evaluate the chromatographic profile of peppermint (Mentha piperita) infusions, comparing commercial (tea bag) and in natura (fresh leaves) samples. The methodology employed the Folin-Ciocalteu spectrophotometric method for quantification and High-Performance Liquid Chromatography with Diode Array Detection (HPLC-DAD) for the identification of phenolic profiles. The results revealed a significant disparity in extractive capacity: the tea bag infusion presented 105.7 ± 3.7 mg GAE/L of phenolics, a value significantly higher than the 8.3 ± 0.2 mg GAE/L obtained from the fresh sample. In the chromatographic analysis, the commercial sample demonstrated greater chemical diversity, with the identification of caffeic acid, myricetin, catechin, and rutin, while only quercetin was detected in the in natura sample. It is concluded that the industrial processing (drying and crushing) of the tea bag facilitates extraction by infusion by breaking down cellular barriers. For fresh samples, it is suggested that the decoction method is more suitable to optimize the release of phytochemicals, as infusion was not sufficient to extract the total antioxidant potential of the leaves in their natural state.ptMentha piperitaInfusãoCompostos fenólicosEspectrofotometriaCLAE-DAD.Trabalho de Conclusão de CursoCIENCIAS EXATAS E DA TERRA::QUIMICA