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The present study evaluated the extraction of flavonoids, phenolics and antioxidants from the Khaya senegalensis plant. A Box-Behnken design implementing response surface methodology was employed to optimize the process. The process variables include time, temperature and concentration, while total phenolic content, flavonoid content, antioxidant activity and yield are the responses. The optimum yield of 15.2467 %, total phenolic content of 0.8939 mg·g-1, total flavonoid content of 12.1453 mg·g-1 and antioxidant activity of 0.991182 mg·g-1 were obtained at a temperature of 42.59 °C, time of 3.58 hours and solvent concentration of 0.02 g·mL-1. The ANOVA and parametric analysis demonstrate that the process variables significantly affect the yield, total flavonoid content, and antioxidant activity.