Evaluation of the Antioxidant Potential of Soursop (<em>Annona muricata</em> L.) Fruit at Different Maturity Stages

Purpose: Different maturity stages and extraction methods of soursop fruit could affect the antioxidant activity fruit. The aim present study was to evaluate phenolic content at four different namely, Immature Stage (IM), Partially Mature (PM), Fully (FM), Well Ripened (WR) using methods.Research Method: Sonication maceration a stir plate were used as techniques, while absolute ethanol 70% v/v solvents. Ferric Reducing Antioxidant Power (FRAP) DPPH radical scavenging determine efficacy, Folin-Ceocalteu assay total (TPC).Findings: From analyses, TPC, FRAP assay, significantly (p<0.05) changed with stages. highest TPC (165.67±2.86 mg GAE/g) observed in extract WR stage sonication method. value (393.91±4.23 µmol Fe+2/L) extracts FM extraction. (IC50 60.13±0.18 ppm) recorded increased progressed. Research Limitations: Time limited IC50 values IM, PM, stages.Originality/ Value: Soursop stage, extracted extraction, comprised high thus, exhibited strong activity. Therefore, findings explore its potential health-promoting source.