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The use of natural plant antioxidants has been an alternative approach to synthetic antioxidants for food applications. This study investigated the antioxidant properties of the leaves of Curcuma longa L. against the oxidation of soybean oil using leaf extracts obtained from seven different types of organic solvents and compared to the action of efficient synthetic antioxidants which are widely used and low cost but with toxicity risk. The application of natural alternatives from sources still little studied is a proposal and the extraction of compounds with high antioxidant capacity may vary according to the type of solvent, its mixture, its polarity and other factors that burden or harm the health of the consumer.

The effects of Curcuma longa L. leaf extracts on the prevention of oxidation in soybean oil