Extracts containing bioactive compounds were obtained from Bauhinia forficata leaves by ultrasound‐assisted extraction (UAE) with three different solvents (n‐hexane, ethyl acetate, and ethanol) and were compared with those obtained by a conventional method (maceration). Box‐Behnken experimental design was applied to examine and optimize the effect of the extraction temperature (40°C‐60°C), power (20%‐80%), and sample to solvent ratio (1:10 to 1:20 (w/v)) on the total phenolic content (TPC), total flavonoid content (TFC), and the ferric reducing antioxidant power (FRAP) of B. forficata leaf extracts. This experimental design generated second‐order polynomial models, which accurately describe the experimental data, allowing the prediction of optimal conditions for the investigated responses. Optimal extraction was achieved under the following conditions: 80% power, temperature of 41°C, and a 1:20 sample to solvent ratio. Under these conditions, the experimental yield was 8.33 ± 0.32%, total phenolic content was 59.47 ± 0.71 mg GAE · gextract−1, total flavonoid content was 62.30 ± 3.38 mg QE · gextract−1, and the ferric reducing antioxidant power was 726.7 ± 15.7 μmol Fe(II)EQ · gextract−1, which were close to the predicted values, which validated the models. The major compounds found in B. forficata extracts were tocopherols, phytol, heneicosane, and β‐Sitosterol.

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