OP16-21

[OP19] Oxidative stability comparison of edible oils under thermal and photo-oxidation

*Halida Rahmania¹, Shota Koishi^1,2, Ryunoshin Kono², Shigeo Nakajima², Yurika Otoki¹, Shunji Kato¹, Kiyotaka Nakagawa¹ (1.Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan, 2.Tsuno Food Industrial Co., Ltd., Wakayama, Japan)

Keywords:Triacylglycerol hydroperoxide, edible oils, thermal-oxidation