Soursop is one of several fruits that are known for its antioxidant activity. Part of soursop (Annona muricata) plant such as leaves has been assumed contains antioxidant compounds and has been used by many people to prevent cardiovascular disease but it had not been optimally studied. This research is designed to study the effect of storage temperature and time towards antioxidant activity of soursop leaves. Leaves from three different growth places (Tebet in Jakarta Selatan, Kopo in Bandung Selatan, and Jalan Kartini in Surabaya) were air dried for 24 hours, size reduced, and then extracted with 96% ethanol. Extraction process using maceration with shaker in room temperature for 48 hours on ethanol extract to soursop leaves from Tebet (Jakarta) showed the best antioxidant activity, total flavonoids, and total phenolics, The best leaves extract had IC50 0.0499 mg, flavonoid content 0.1172 mg QE/g sample, and phenolic content 0.7842 mg GAE/g sample. Antioxidant activity from the extract of soursop leaves were affected by storage temperature and time. Antioxidant activity was increase with the increasing of storage time. The most stable antioxidant activity is perform by soursop leaves stored in 25oC. Total flavonoids and total phenolic was effected by the change of storage time. Total flavonoids and phenolics were decrease with the increasing of storage time. There were no corellation between antioxidant activity of soursop leaves with total phenolics and flavonoids.