Oxidative rancidity: a reaction of the triglycerides with oxygen; Hydrolytic rancidity : a reaction causing the fatty acids to be released from the glycerol backbone. Lipolysis, the enzymic hydrolysis of milk lipids to free fatty acids and partial glycerides, is a constant concern to the dairy industry because of the detrimental . Rancidity is the development of unpleasant smells in fats and oils, Hydrolytic rancidity Oxidative rancidity (auto-oxidation)Caused by the.

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Oxidation at the double bonds on the unsaturated glycerides may form peroxides which then decompose by hydrolysis to from aldehydes, ketones and acids of smaller carbon chain causing objectionable odor and taste.

Rancidification – Wikipedia

Oxidative rancidity is associated with the degradation by oxygen in the air. Hydrolytic rancidity refers to the odor hhydrolytic develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction causes the release of malodorous and highly volatile aldehydes and ketones.

The volatile oxidation products largely formic acid [9] are carried by the air current into the measuring vessel, where they are absorbed dissolve in the measuring fluid distilled water.

Antioxidants are those compounds that prevent the oxidation of fat. Addition of water to the hydrolytuc bond 6. Rancidity may also be caused by oxidative processes Oxidative rancidity.

In addition, rancidification can be decreased by storing fats and oils in a cool, dark place with little exposure to oxygen or free radicals, since heat and light accelerate the rate of reaction of fats with oxygen.

Microbial rancidity refers to a process in which microorganisms, such as bacteria or moldsuse their enzymes such as lipases to break down fat. Consuming rancid food products is unlikely to cause immediate illness or harm, although rancidification can reduce the nutritional value of food by degradation of nutrients. Oxidative stability is a measure of oil or fat resistance to oxidation. In particular, short-chain fatty acidssuch as butyric acidare malodorous.


Antimicrobial agents can also delay or prevent rancidification by inhibiting the growth of bacteria or other micro-organisms that affect the process. The double bonds of an unsaturated fatty acid can be cleaved by free-radical reactions involving molecular oxygen.

This is often hastened by the presence of lipolytic enzymes lipases in the tissue and microbes, which in the presence of moisture and warm temperature bring about hydrolysis.

Certain compounds induce oxidation by their presence and they are called as pro-oxidants e. The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free radicals that travel through the aqueous parts of foods. The time for this to happen is called the “induction time”, and it is repeatable under identical conditions temperature, air flow, etc.

Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketoneswhich are objectionable in taste and odor.

This process is called oxidative rancidity. A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water.

By continuous measurement of the conductivity of this solution, oxidation curves can be generated. Oxidative rancidity can be prevented by light-proof packaging, oxygen-free atmosphere air-tight containers and by the addition of antioxidants. Antioxidants are often used as preservatives in fat-containing foods to delay the onset or slow the development of rancidity due to oxidation. Addition of water to the double bond. Retrieved from ” https: Over time, the Rancimat method has become established, and it has been accepted into a number of national and international standards, for example AOCS Rqncidity 12b and ISO Hyxrolytic pathways for rancidification are recognized: In certain cases, however, the flavors can be desirable as in aged cheeses.



Oxidation of unsaturated bonds in the glycerides of fats proceeds as that for the fatty acids. Ullmann’s Encyclopedia of Industrial Chemistry. This reaction of lipid with water may require a catalystleading to the formation of free fatty acids and glycerol.

Food preservation Food science. Cleavage by thiolase 6. For example, even though meat is held under refrigeration or in a frozen state, the poly-unsaturated fat will continue to oxidize and slowly become rancid.

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One of the most popular methods currently in use is the Rancimat method. The addition of minute amounts of certain synthetic compounds also prevents oxidation and they are called synthetic antioxidants. Because the process takes place through a chain reactionthe oxidation reaction has a period when it is relatively slow, before it suddenly speeds up.

It is greatly increased by exposure to light.

Views Read Edit View history. The cusp point of the oxidation curve the point where a rapid rise in the conductivity starts gives the induction time of the rancidification reaction, [10] and can be taken as an indication of the oxidative stability of the sample.