Question

Which of the following is responsible for rancidification of fats?
(A) Hydrogenation
(B) Esterification and hydrolysis
(C) Oxidation and hydrolysis
(D) Hydrolysis

Answer 1

When rancidification occurs in food eatables mainly fats or oils, then it will produce some foul smell. This process can even reduce the nutritional value of the food.

Complete answer:
First, what is rancidification? Rancidification is a process in which fats or oils undergo complete or incomplete oxidation or hydrolysis. This can take place when the fats or oils are exposed to the moisture content in the atmosphere. This rancidification process will cause change in the taste or odour of the fats or oil. Rancidification process can also be called rancidity. When rancidity occurs, due to exposure to air or moisture content in the atmosphere, then the fatty acids will get converted into aldehydes or ketones. The process of rancidification can easily be affected by temperature, light, catalyst and time. When the food like fats or oils undergo rancidification, it will produce a very foul smell and therefore, its nutritional value will also get deteriorated.
There are two types of rancidity, one is oxidative rancidification and the other one is hydrolytic rancidification. In oxidative rancidity, when the double bond of unsaturated fats is exposed to the moisture present in the air, it can get degraded into aldehyde or ketones. In hydrolytic rancidity, triglycerides are hydrolyzed into free amino acids. It is also known as autoxidation.
Therefore, hydrolysis and oxidation are responsible for rancidification of fats.

Hence, the correct answer is option(C) Oxidation and hydrolysis.

Additional information:
Factors which can affect rancidification are:
-Temperature
-pH
-Heat
-Light
- Polyunsaturation
- Hydrolysis
- Oxidation
- Chemical structure.

Note: In order to prevent the rancidification, the food can be stored in an airtight container. Adding antioxidants to the preserved food is also the best way to stop the process. While some air is also used to preserve the food. We can also add a sequestering agent to the food.