Turmeric and green-tea was extracted using water to investigate their effects in restraining the lipid oxidation. 80 g of eel was dipped into 150 mL of extracted solution for one hour, cleaned up with fresh water, pre-treated with applicable solution, and then vacuumed. Eel was refrigerated for 16 weeks for the measurement of its oxidation degree. Acid value, peroxide value, COV, and TBA value were measured using extracted eel oil from refrigerated eels. While untreated eels were in the control, eels pre-treated with Vitamin C 10 mM solution were in the comparison group. During 16 weeks of refrigeration, the group pre-treated with green-tea extract or turmeric extract, and Vitamin C 10 mM solution restrained significantly the lipid peroxidation (p<0.05). For the acid value, the pre-treatment with green-tea extract was the lowest; the pre-treatment with turmeric extract recorded the lowest peroxide value. Both cases showed similar antioxidant effects as in Vitamin C 10 mM solution; however, the pre-treatment with green-tea extract or turmeric extract reported significantly higher antioxidant effects in carbonyl and TBA value than Vitamin C 10 mM solution did (p<0.05). In conclusion, eels pre-treated with green-tea extract or turmeric extract and refrigerated showed similar or better antioxidant effects than those of Vitamin C 10 mM solution; therefore, it was reasonably concluded that eels’ quality could be maintained during the distribution by preventing the lipid oxidation with pre-treatment of green-tea extract or turmeric extract.