Page 86 - Statistics presented by Dr. Sara Ismail Aborass
P. 86
9/8/2023
Rancidity
The sensitivity of oils and fats towards different environmental
conditions like O2 and moisture, during storage, can lead to undesirable
changes. These changes result in the production of unpleasant taste and
odour.
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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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