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)

キーワード：Triacylglycerol hydroperoxide, edible oils, thermal-oxidation