Question

how BHA and BHT help to reduce the rancidity

Answer 1

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Butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) are phenolic compounds that are often added to foods to preserve fats and oils and keep them from becoming rancid. They are added to food, cosmetics, and packing of products that contain fats to maintain nutrient levels, color, flavor, and odor. BHT is also sold as a dietary supplement for use as an antioxidant.

Answer 2

Antioxidants are often used as preservativesin fat-containing foods to delay the onset or slow the development of rancidity due to oxidation. Natural antioxidants include ascorbic acid (vitamin C) and tocopherols(vitamin E). Synthetic antioxidants include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), TBHQ, propyl gallateand ethoxyquin. The natural antioxidants tend to be short-lived,[7] so synthetic antioxidants are used when a longer shelf-life is preferred. The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free radicals that travel through the aqueous parts of foods. A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water.

In addition, rancidification can be decreased, but not completely eliminated, by storing fats and oils in a cool, dark place with little exposure to oxygen or free radicals, since heat and light accelerate the rate of reaction of fats with oxygen. Antimicrobial agents can also delay or prevent rancidification by inhibiting the growth of bacteria or other micro-organisms that affect the process.[1]

Oxygen scavenging technology can be used to remove oxygen from food packaging and therefore prevent oxidative rancidification.

SOURCE - WIKIPEDIA.