In this work, aqueous decoctions with 5% and 10% cut and powder plant materials of Pituranthos scoparius were investigated. The best result for the total phenolic extracts was 4.39% (±0.05) for the 10% powder plant material extract, whereas the best reducing power was obtained for 5% powder plant material extract with a mean value of 2.07% (±0.06). The phytochemical profile of the polyphenol extract was characterized by the presence of chlorogenic acid as a major constituent. Oxidative stability by Rancimat test showed that all the formulations incorporated with the concentrated aqueous extract showed better resistance to oxidation than the control formulation. Moreover, Tricine SDS-PAGE electrophoresis was used to asses protein-polyphenols interactions within the aqueous phase. This efficient technique allowed revealing the formation of a characteristic dimer with molecular weights ranging from 30.3 to 32.4 kDa. Densitometric analysis allowed further to highlight the specificy of the interactions within the whey protein at high (>40 kDa) and low molecular weight. The findings of this study, showed that the polyphnolic extract of Pituranthos scoparius offers an attracting alternative for fat products as a natural biopreservative instead of the regular synthetic antioxidants used in food industry.