Piper aduncum L., known as monkey pepper, is widely recognized for its antioxidant, antimicrobial, and insecticidal properties. Its leaves contain promising bioactive compounds for agro-industrial applications, with extraction influenced by variables such as the method employed, temperature, and extraction time. This study aimed to evaluate extraction yields, total phenolic content, antioxidant activity, and the phytochemical profile of the extracts, analyzed by Fourier Transform Infrared Spectroscopy (FTIR), using three extraction techniques: maceration (48 h), ultrasound (1 h), and Soxhlet (4 h). The leaves were collected in Frutal-MG and subjected to the extraction processes. The results indicated considerable variations in yields and chemical composition of the extracts. Soxhlet showed the highest yield (17.8%), followed by maceration (7.6%) and ultrasound (5.8%). In contrast, maceration resulted in the highest concentration of total phenolics (7.083 mg/g), surpassing ultrasound (6.519 mg/g) and Soxhlet (5.574 mg/g), suggesting that cold techniques better preserve these bioactive compounds. Despite the lower phenolic content, the extract obtained by Soxhlet showed the highest antioxidant activity (37.69 \(\upmu \) MET), compared to maceration (32.43 \(\upmu \) MET) and ultrasound (32.82 \(\upmu \) MET), which did not differ significantly from each other. The high antioxidant activity of Soxhlet can be attributed to the presence of aliphatic and cyclic compounds, such as steroids, terpenes, and fatty acids in the FTIR. All extracts showed characteristic bands of aromatic rings, flavonoids, and tannins. The results highlight that extraction methods not only influence yield but also the chemical composition and antioxidant activity of the extracts, with Soxhlet standing out in obtaining compounds with higher antioxidant action, even with lower phenolic content.