Aeginetia indica flowers, once an overlooked native plant, are emerging as a powerful source of natural antioxidants through optimized extraction innovation. By applying the systematic design of the extraction process, the optimal conditions were found to be 52% ethanol, 50 mL/g solvent ratio, 2.5 hours, and 60°C. This process achieved high yields of total phenolic compounds (61.33 mg GAE/g) and flavonoids (442.83 mg RE/g), along with strong antioxidant capacity (DPPH 125.42 and FRAP 187.55 mg TE/g)

This approach improves extraction efficiency, reduces resource consumption, and establishes standards that can be scaled up to the industrial level. More importantly, it transforms an underutilized plant into a high-value ingredient for functional foods, nutraceuticals, and cosmeceuticals. This innovation highlights a sustainable pathway where local biodiversity can be upgraded into impactful health solutions, benefiting both people and the environment.