Page 185 - Pharmaceutical Analytical Chemistry III
P. 185
Oxidative rancidity
It is caused by the attack of oxygen on the un-saturation centers in oil or
fat
The greater the degree of un-saturation, the greater is the
liability of the fat or oil to oxidative rancidity
It leads to formation of peroxides "early stage"
In the "later stages" when the concentration of peroxides reaches a certain
levels, chemical changes occur → volatile products (epihydrine aldehyde,
hydroxyl and keto acids, ketones) which are responsible for rancid taste
and odour
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