Table 1.

The inhibition at 50% (IC₅₀; mg/mL) values of European eel and filling oils after each step during the canning process and after 2 and 12 months of subsequent storage.

Steps	Eel Muscle		Oils
Raw	---	107.05 ± 9.63 a	Sunflower oil	7.88 ± 0.17 a
			Olive oil	13.09 ± 1.08 b
Frying	In sunflower oil	25.24 ± 5.39 b	Sunflower oil	7.29 ± 0.08 a
	In olive oil	28.39 ± 4.94 b,d	Olive oil	13.96 ± 1.07 b
Sterilization	In sunflower oil	36.43 ± 4.32 c,e	Sunflower oil	7.51 ± 0.48 a
	In olive oil	34.71 ± 1.42 c,d	Olive oil	12.88 ± 0.18 b
	In spiced olive oil	30.28 ± 1.77 c,d	Spiced olive oil	16.85 ± 0.62 c
2 months storage	In sunflower oil	31.77 ± 2.83 c,d	Sunflower oil	8.57 ± 0.48 d
	In olive oil	38.31 ± 3.32 c,e	Olive oil	12.58 ± 0.44 b
	In spiced olive oil	35.03 ± 6.02 c,e	Spiced olive oil	16.11 ± 0.28 c,f
12 months storage	In sunflower oil	36.77 ± 5.44 c,e	Sunflower oil	10.34 ± 0.24 e
	In olive oil	40.67 ± 0.53 e,f	Olive oil	15.75 ± 0.67 f
	In spiced olive oil	43.54 ± 1.59 f	Spiced olive oil	15.92 ± 0.26 f

Mean values of at least three determinations ± standard deviation. ^a–f Mean with different superscripts in the same column were significantly different (p < 0.05); IC₅₀: extract concentration (mg/mL) required to decrease the initial 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) concentration by 50%.