To inhibit peroxidation of refrigerated eel, ethanol extracts of ginger and turmeric (30° Soju) were employed as a pre-treatment. The DPPH and ABTS scavenging activities of ginger and turmeric extracts were observed to be significantly higher than that of 5 mM vitamin C (p<0.05). Following the application of ginger or turmeric extracts for a period of 21 days, a reduction in the acid, peroxide, carbonyl, and TBA values was noted in comparison to the untreated samples. Furthermore, no significant difference was observed between the samples containing 5 mM vitamin C and those with ginger or turmeric extract in the peroxide value and TBA measurements. With regard to the carbonyl value, the treatment involving ginger or turmeric extract demonstrated a more pronounced antioxidant effect than the treatment with 5 mM vitamin C (p<0.05). Furthermore, the application of ginger or turmeric extracts resulted in a delay in the peroxidation induction period of linoleic acid and eel oil, thereby inhibiting peroxidation. The antioxidant effects observed were comparable to those of 10 mM vitamin C. In conclusion, the findings of this study indicate that pre-treatment of eels with ginger or turmeric ethanol (30° Soju) extracts effectively inhibits peroxidation during refrigerated storage.

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 acid value
    6. The measurement of peroxide 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 ginger andturmeric extracts
    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
Acknowledgment
References

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