Oil rancidity

The main reactions resulting in rancidity in oils and fats are oxidation and hydrolysis. Oxidation
can be subdivided into three types: autoxidation, photooxidation, and enzyme-catalyzed
oxidation. Autoxidation is the most important of these in terms of stability of oils and fats on
storage but the mechanisms of all three types are discussed. Hydrolytic or lipolytic rancidity is the
breakdown of triglycerides into constituent free fatty acids as a result of a reaction with water. The
factors affecting the oxidative stability of fats are discussed. These are atmosphere, agitation,
temperature, light, shape and structure of storage tanks, materials used in storage tanks, and
presence of old oil. The methods used to measure the oxidative status of oils are discussed as
well as methods to evaluate the oxidative stability of the oils in terms of their induction periods.
Ways of optimizing the conditions under which fats and oils are kept are proposed and the use of
both synthetic and natural antioxidants.

Magdalena Maszewska, Anna Florowska, Elzbieta Dłu zewska (2018) Oxidative Stability of
Selected Edible Oils. Department of Food Technology, Warsaw University.
doi:10.3390/molecules23071746

Fat deterioration

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. Rancidity
is associated with characteristic off-flavour and odour of the oil. The complexity of fat deterioration
pathways necessitates the use of a variety of methods for determining the extent of deterioration
of oils and fats. A single method of analysis is not suitable for analysis of fat deterioration in all
situations. The methods used in the analysis of fat and oil deterioration and their applicability in
different situations are discussed. Among common methods discussed are the use of peroxide,
p-anisidine, thiobarbituric acid, and thobarbituric acid values and oxidation stability tests. use of
the newer tests such as percent polar components and dielectric constant which are more suitable
for monitoring frying fat deterioration.
W. L. Davies (2008) Causes of deterioration of fats and oils. Oil and Fat Industries.
doi.org/10.1007/BF02564155