RANCIDITY

The unpleasant odor and taste developed by most natural fats on aging is referred to as
“rancidity”. Nearly all natural fats are oxidized when exposed to air, light and moisture.
Oxidation of unsaturated bonds in the glycerides of fats proceeds as that for the fatty acids.
Oxygen may add at the double bonds to form peroxides, which may then decompose into
other substances.
What is Hydrolytic Rancidity?
Hydrolytic rancidity is the development of an unpleasant odor upon the hydrolysis of
triglycerides, releasing their free fatty acids. This is a chemical reaction where the lipid usually
reacts with water. This reaction particularly requires a catalyst (enzyme: lipase). Moreover,
this chemical reaction leads to the formation of free fatty acids and glycerol.

Fig: Hydrolysis of fat in presence of lipase

What is Oxidative Rancidity?

Oxidative rancidity is a chemical process where oils are degraded by oxygen in the air.
Usually, unsaturated fatty acids have double bonds between carbon atoms. These double
bonds can be cleaved by free radical chemical reactions, where the cleavage reaction also
involves molecular oxygen.
Typically, oxidative rancidity can cause the release of malodorous and highly volatile
aldehydes and ketones. Since these reactions are free radical chemical reactions, they can
be catalyzed by sunlight. Primarily, oxidation takes place along unsaturated fats.
Figure: Simple Pathway of Oxidative Rancidity
We can prevent food from undergoing oxidative rancidity by using light-proof packaging, using
an oxygen-free atmosphere around the food and through the addition of antioxidants. These
antioxidants are often used as preservatives to delay the development of rancidity. There are
some natural antioxidants that we can use as well; these include ascorbic acid and
tocopherols.

Antioxidants:
Antioxidants are those compounds that prevent the oxidation of fat. a Tocopherol is the natural
antioxidant present in plant and animal tissues. The addition of minute amounts of certain
synthetic compounds also prevents oxidation and they are called synthetic antioxidants.
e.g. Propyl gallate, Isoamyl gallate, BHT, BHA, Nordiguaretic acid.
Certain compounds induce oxidation by their presence and they are called as pro-oxidants
e.g. iron, copper and other metal ions.
Some compounds increase the antioxidant activity of the antioxidants and they are called as
synergies e.g. ascorbic acid, citric acid and phosphoric acids.