The aim of the study was to determine the effect of storage conditions for dried peppermint (Mentha piperita L.) on qualitative changes, antioxidant activity in brewed infusions and the amount and composition of essential oils in raw materials. The research material was peppermint one of which was stored in foil packs under conditions limiting the light and atmospheric air access, sample A, and the other was stored on trays with atmospheric air and light access, sample B. The tests were carried out after 30 days of storage on infusions made within 6 and 10 min. The highest content of polyphenols and flavonoids was characterized by the infusion of mint A-stored under appropriate conditions during 10 min, respectively – 88.61 mg/100 cm³ and 55.75 mg/100 cm³. In addition, it has been shown that the strongest antioxidant capacity is demonstrated by the infusion of mint A in 10 min (92.33%) and 6 min (90.37%). In the case of the main components of essential oils, it was shown that the amount of menthol in the A-meal was 31.39%, while in the case of the B mint it dropped to 24.17%. Similar relationship between the effect of mint storage conditions on the composition of essential oil was demonstrated for menthone (A 26.33%, B 19.18%), isomenthol (A 5.94%, B 2.17%) and neomentol (A 14.13%, B 9.10%).

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