Vol. 8, Issue 1, Part A (2026)

This research aims at exploring the possibility of using Annona Muricata L. (soursop) flower extracts as a natural antioxidant to stabilize palm olein in accelerated storage. Oxidative stability of palm olein was tested by the addition of different levels of soursop flower extract 200-1800 ppm and exposure to accelerated oxidation at 70oC in 30 days. The extract was compared with a synthetic antioxidant butylated hydroxytoluene (BHT) in terms of its efficacy. Conclusion of the Rancimat and Schaal oven testing showed that the soursop flower extract effectively increased the induction time, decreased the formation of peroxides and suppressed the formation of secondary oxidation products. The extract also maintained the amount of the linoleic acid in palm olein, which proved its potential as the substitute, natural antioxidant. The presence of the following phenolic compounds like quercetin, caffeic acid, and ferulic acid was determined using high-performance liquid chromatography (HPLC) analysis, and this led to the antioxidant effect. This indicates that palm olein can be stabilized using soursop flower extracts and this will create a viable source of natural antioxidant to replace synthetic preservatives.