Question

Rancidity of lipid containing food due to?​

Answer 1

Answer:

Oxidative rancidity is associated with the degradation by oxygen in the air. The double bonds of an unsaturated fatty acid can be cleaved by free-radical reactions involving molecular oxygen. This reaction causes the release of malodorous and highly volatile aldehydes and ketones.

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Answer 2

Answer:

Lipid oxidation is one of the major reasons that foods deteriorate and is caused by the reaction of fats and oils with molecular oxygen leading to off-flavours that are generally called rancidity. Exposure to light, pro-oxidants and elevated temperature will accelerate the reaction.Lipids, Oils, Fats, and Extracts

Hydrolytic rancidity develops when triglycerides in particular are hydrolyzed and free fatty acids are released; the process sometimes requires a catalyst. It is also the reason short-chain fatty acids, such as butter fats, are odorous.Oxidative rancidity is associated with the degradation by oxygen in the air. The double bonds of an unsaturated fatty acid can be cleaved by free-radical reactions involving molecular oxygen. This reaction causes the release of malodorous and highly volatile aldehydes and ketones.