Abstract: A phytochemical screening of commercial samples of roasted coffee, soluble coffee and yerba maté prepared as tereré and chimarrão consumed in South America was evaluated. All samples were subjected to a qualitative assay for phytochemical screening in order to detect classes of phenolic compounds, as well as FT-IR analysis of the dried crude extracts, Antioxidant potential was conducted with DPPH assay. The results were similar to each sort of samples according to the presence of phenolic compounds classes, meanwhile the antioxidant potential percentage were varied.