Butterfly pea flowers are commonly used in food manufacturing as coloring agents. The current research aimed to study some phytochemical, antimicrobial, and antioxidant potentials for their extracts. Several assays have been applied to prepare five extracts coded as ME, WE, EE, GE, and GWE for methanol, water, ethanol, glycerol, and glycerol/water, especially for phenolic determination. At the same time, ultrasound processing has been achieved for both fresh and dried flowers, especially for the anthocyanin determination. The antibacterial potential for Staphylococcus aureus reported a 1.2 mm zone of inhibition. C. ternatea flower extract reported 6.4 and 10.29ºBrix for acidity and total soluble sugar, respectively. The C. ternatea flower extract had a transparent, dark, and more opaque blue color due to a higher L* value (29.52) than lower a* and b* values (2.5 and 40.32-), respectively. C. ternatea flower extract exhibited a high total antioxidant capacity (59.11%), while ORAC reported (109.22 mg TE/L). ABTS results were IC50 = 35.27 μL/mL and 189.68 mg TE/L. The total phenolic contents presented various results on a blue color, GE had the deepest blue color and reported (18.76 mg GAEg-1), followed by EE (18.55 mg GAEg-1), GWE (18.53 mg GAEg-1), and ME (15.17 mg GAEg-1). WE had the lightest blue color and reported the lowest value (9.79 mg GAEg-1). Four extractions were prepared for the total anthocyanin contents, which showed the efficacy of the ultrasound process to get the highest anthocyanin content of 4.21 mg Cyanidin-3-glucoside/g on fresh petals. Butterfly pea flowers might be used safely in food, beverage, and cosmeceutical products.