Oxidative Rancidity
Oxidation is the most important cause of fat spoilage all edible fats, as such as components of foods, contain unsaturated triglycerides.
Oxidative determination of fats results in the destruction of vitamins (A, D, E, K and C), destruction of essential fatty acids. And the development of a pungent an offensive fatty acids, and the development of a pungent and offensive flavor.
Experimental evidence indicates that hydroperoxides are predominant, but nor exclusive, primary products of automation of unsaturated fats.
Hydroproxides are relatively unstable at or above 80 degree C, whereas at room temperature they are relatively stable; therefore, different end products ,may be produced under different reaction temperatures.
The chain or cyclic nature autoxidaxion is well established. The polyethenoic acids are more readily oxidized that the monoethenoic acids.
The mechanisms involves three types of reactions:
1. Initiation of the chain reaction
2. Chain propagation
3. Chain termination
Oxidative Rancidity
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