The aim of this study was to evaluate the impact of solvent (acetone, ethanol, water) and acid (acetic and hydrochloric) types on samples with different phenolic compound profiles e.g. açai drink, black tea, and Inga edulis leaves. Extraction was performed through a one-step extraction using a liquid-to-solid ratio of 1:20 (m:v) for 2 hours at 37°C and using three solutions i.e. acetone: water: acetic acid (70:29.5:0.5%; v:v:v) (ES1); acetone: ethanol: water: acetic acid (33.3:33.2:33.2:0.5%; v:v:v:v) (ES2) and acetone: ethanol: water: hydrochloridric acid (33.3:33.2:33.2:0.5%; v:v:v:v). Oxygen Radical Absorbance Capacity (ORAC assay) and total phenolic compounds (TPC) (Folin-Ciocalteu assay) ranged from 1,414 (açai drink) to 2,648 µmol TE/g dry weight (DW) (black tea) (both samples extracted with ES3), and from 75.90 (açai drink extracted with ES1) to 223.08 mgGAE/g DW (black tea extracted with ES2), respectively. The ES1 increased (p < 0.05) in 10% and 34% the ORAC value of I. edulis and açai drink, respectively. The ES3 increased (p < 0.05) in 24% ORAC value of black tea compared to other solutions. The ES2 increased (p < 0.05) in 18% and 25% TPC content of I. edulis and açai drink, respectively, while ES3 increased (p < 0.05) TPC content in 25% for the black tea. ES2 increased the ORAC and TPC values in 16 and 11% for the acai drink. ES2 was also the better solution to extract TPC from I. edulis (+18%). Interestingly, ES3 was the best solution to evaluate ORAC and TPC from black tea (+16% and +17%, respectively).