Microwave assisted extraction (MAE) provides an environmentally friendly technology that efficiently extracts phenolic compounds. Plant-derived phenolic compounds have garnered significant attention in recent years for their functional and nutritional value, particularly their antioxidant activity. Recently, the antioxidant properties of various plants have been explored as potential alternatives to synthetic antioxidants currently used in technology. The addition of natural antioxidant in Refined Bleached Deodorized (RBD) palm olein has less adverse effect compared to synthetically made antioxidant. This mini review highlights the potential of Pandanus amaryllifolius as a natural antioxidant in the edible oil industry, emphasizing its benefits and the extraction process using MAE. Pandanus amaryllifolius, commonly known as pandan, is rich in phenolic compounds and has been traditionally used in culinary and medicinal applications for its aroma and health benefits. Its potential as an antioxidant in edible oils not only improves the nutritional value and shelf life of these oils but also offers a safer alternative to synthetic antioxidants, which are often associated with health risks. Several studies have demonstrated the efficacy of MAE in extracting high yields of antioxidants from pandan leaves, showcasing the method's efficiency, speed, and lower solvent usage compared to traditional extraction techniques. The integration of natural antioxidants like pandan extract into edible oils can enhance the oxidative stability and overall quality of the oils, making them more appealing to health-conscious consumers.