Background/aim: Curcumin, a naturally occurring antioxidant, shows a wide variety of medicinal properties. The possibility of utilizing curcumin as an additive in storage solutions of blood has not been explored. The purpose of this study was to analyze the effect of curcumin on erythrocytes during storage. Materials and methods: Blood obtained from rats was stored (4 °C) for 20 days in citrate-phosphate-dextrose-adenine-1 solution. Samples were divided into four groups: 1) Controls; 2) Curcumin 10 mM; 3) Curcumin 30 mM; and 4) Curcumin 60 mM. Every fifth day, hemoglobin, superoxide, antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase (GSH-Px)), lipid peroxidation (conjugate dienes and malondialdehyde (MDA)), protein oxidation (advanced oxidation protein products (AOPP) and sulfhydryls (P-SH)), and hemolysis were analyzed. Results: Hemoglobin was successfully maintained, while superoxide dismutase increased initially and decreased towards the end of storage. Superoxide, catalase, GSH-Px, conjugate dienes, and AOPP were lower in the curcumin groups than they were in the controls. MDA was higher in the curcumin groups than in the controls. P-SH increased in the curcumin groups, while hemolysis increased in all groups. Conclusion: Curcumin maintained hemoglobin and modulated antioxidant enzymes throughout storage. However, curcumin could not protect all proteins and lipids from oxidative damage completely. This study opens up new avenues for using curcumin, in combination with other antioxidants, as a component in storage solutions.