Curcuma spp. (Zingiberaceae), tropical plant known as turmeric, safflower, turmeric or golden ginger, have a rhizome rich in secondary metabolites that impart its biological properties. The aim was to characterize the chemical constituents and antioxidant activity of alcohol extract and essential oil of Curcuma longa and zedoaria. The study was conducted at the Natural Products Chemistry Laboratory/UECE, consisted of a chemical screening, as phytochemical profile (qualitative and quantitative) of ethanolic extract of Curcuma longa and zedoaria and analysis of the its essential oils by gas-chromatography/mass spectroscopy, and antioxidants activities by ABTS and β-carotene/linolenic acid system. The qualitative phytochemical profile for ethanolic extract showed the presence of total phenols, alkaloids, anthocyanins, flavonones, flavonols and xanthomas, flavonoids, saponins, chalcones and aurones, tannins, and triterpenoids in Curcuma longa and total phenols, steroids, flavonols and xanthomes, saponins and tannins in Curcuma zedoaria. The contents of total phenols, flavonoids and total carotenoids of the ethanolic extracts of Curcuma longa and Curcuma zedoaria were, respectively: 9.43±0.14 and 8.51±0.43 mg.EAG.g-1; 1.44±0.007 and 0.37±0.04 mgEQ.g-1; and 192.97±18.96 and 36.24±1.45 mg.100 mL-1. The C. longa essential oils had different composition rich in α-turmerone (33.09%) and C. zedoaria had as its major chemical constituent 1,8-cineole (45.37%). The antioxidant potencials were: Curcuma longa – 135.87±7.74 µg.mL-1 to ethanolic extract and 199.34±7.37 µg.mL-1 to essential oils by ABTS method and 133.44 µg.mL-1 to essential oil by β-carotene/linolenic acid system; Curcuma zedoaria – 229.00±0.76 µg.mL-1 to ethanolic extract and 419.51±9.36 µg.mL-1 to essential oil by ABTS method and 329.90 µg.mL-1 to essential oil by β-carotene/linolenic acid system with statistically significant difference (p<0.05). Thus, it was concluded that Curcuma longa showed the best antioxidant potential, and may add a differential value to the Food Industry in the production of new functional foods to prevent or control chronic diseases.