The antioxidant effects by pre-treatment of Hutgae fruit water and ethanol (30°, Soju) extract on refrigerated eels were analyzed. The antioxidant activities were measured through DPPH and ABTS scavenging effect, values of acidity, peroxide, carbonyl, and TBA. The peroxide prevention effects of linoleic acid and eel oil were also assessed. Regarding DPPH radical scavenging, Hutgae ethanol extract presented higher scavenging effects than vitamin C 5 mM solution (p<0.05). The eel’s peroxidation degree was measured through 21 days of refrigeration after cleaning and immersion into the extract solution for one hour. Upon measuring the values of four different peroxide indicators, those of eels pre-treated with Hutgae extracts were lower than those of eels untreated. The POV of Hutgae ethanol extract, vitamin C 5 mM, and the control was 11.1, 11.3, 15.5 meq/kg, respectively. Hutgae ethanol extract showed higher antioxidant activities in TBA value, and carbonyl value than other samples. In linoleic acid or eel oil, Hutgae extract was as superiorly effective in preventing peroxide generation of refrigerated eels as vitamin C 10 mM solution. In conclusion, pre-application of Hutgae water and ethanol (30°, Soju) extract on eels was proved to be competent in stopping peroxidation of eel in refrigeration.

Abstract
Introduction
Materials and Methods
    1. Samples
    2. Pre-application of eels and eel oil extraction
    3. DPPH radical scavenging effects
    4. ABTS scavenging effects
    5. The measurement of peroxide value
    6. The measurement of acid value
    7. The assessment of carbonyl value
    8. The valuation of TBA value
    9. The peroxide prevention effects of linoleic acid andeel oil
10. Statistical analysis
Results and Discussion
    1. DPPH and ABTS scavenging effect of Hutgae fruitextracts
    2. Acid value of eel oil
    3. Peroxide value of eel oil
    4. TBA value of eel oil
    5. Carbonyl value of eel oil
    6. Antioxidant effect on linoleic acid and eel oil
References

• †Hee-Sun Song(Professor, Dept. of Food and Nutrition, Gwangju Health University, Gwangju 62287, Korea) Corresponding author