This study investigates the effect of soursop flowers methanolic extract on the physicochemical characteristics of palm olein during accelerated storage. After analysis of the extract by determining its total phenolic content by colorimetry and identification of some of its phenolic antioxidants by HPLC‐DAD(Diode Array Detector), preliminary antioxidants tests have been done. After that, the extract was added in palm olein at concentrations 200–1800 ppm. BHT, at 200 ppm served as standard besides the Control. Induction time, peroxide, p‐anisidine, Total oxidation (TOTOX), thiobarbituric acid and iodine values, as well as changes in linoleic acid profile Gas Chromatography/Flamme Ionization Detector (GC/FID) of oil during the storage were evaluated. Results showed soursop flower extract to be rich in phenolic antioxidants and to be efficient, at all concentrations, in delaying palm olein oxidation on Rancimat and accelerated Schaal oven test of 30 days at 70°C. Soursop flowers might be used as potent source of antioxidants for the stabilization of palm olein.