Abstract: Background and Objective: Lantana camara is a weed widely present in different parts of the world and the leaves of the plant is found to be rich in essential oils and found to possess wide variety of pharmacological activities. Scanty studies are available about the flowers of this plant hence; the objective of this study was to evaluate the phenolic content, antioxidant activity, antimicrobial activity and its application as a natural food preservative and natural colorant. Materials and Methods: Fresh flowers were collected and extracted by sonication using hydroalcohol and used for the determination of Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Tannin Content (TTC) as well as antioxidant activity using DPPH and ABTS radical scavenging activity, reducing capacity by total antioxidant (TAO) and Ferric Reducing Antioxidant Potency (FRAP). Antimicrobial activity of the Lantana camara Flower Extract (LCFE) was determined by broth dilution method and its preservative efficacy was studied against two commonly found food pathogens. Results: The present study revealed the presence of considerable amount of phenolic content with significant antioxidant activity in terms of DPPH and ABTS radical scavenging capacity and reducing ability. In addition to the antioxidant activity it was also found to possess moderate antimicrobial action. Incorporation of the LCFE in different concentration in the sugar juice imparted reddish brown color with preservative action of juice till 28th day at room temperature. Conclusion: The phenolic component enriched LCFE with significant antioxidant and moderate antimicrobial potency can be employed as a natural preservative with coloring properties to overcome the complications associated with synthetic colorants and preservatives.