Significance of Oxidative rancidity
Oxidative rancidity is a process that affects fat-based foods, particularly oils like those from avocado, leading to deterioration through oxidation. This degradation results in off-flavors, reduced quality, and unpleasant odors. Antioxidants play a crucial role in inhibiting oxidative rancidity, preventing the breakdown of oils and the formation of harmful substances. By understanding oxidative rancidity, food quality can be maintained, ensuring that flavors and health aspects remain intact.
Synonyms: Lipid peroxidation, Oxidative degradation, Fat oxidation
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
Hindu concept of 'Oxidative rancidity'
In Hinduism, oxidative rancidity, linked to oil stability, is when fats react with oxygen, causing long-chain fatty acids to break down. This degradation results in short compounds like butyric acid, impacting the oil's quality. Coconut oil shows high resistance.
From: Journal of Ayurveda and Integrated Medical Sciences
(1) This phrase is mentioned in relation to the stability of oils. The text indicates that coconut oil is highly resistant to this condition, and tests for rancidity are performed to assess the stability of samples against it.[1] (2) This is caused by biochemical reactions between fats and oxygen, leading to the degradation of long-chain fatty acids and the formation of short compounds, such as butyric acid.[2]
The concept of Oxidative rancidity in scientific sources
Oxidative rancidity is a type of rancidity caused by the oxidative breakdown of oils, leading to unpleasant odors and harmful substances. Antioxidants can inhibit this process, helping to preserve the quality of fat-based foods.
From: The Malaysian Journal of Medical Sciences
(1) The deterioration of fats and oils through oxidation, resulting in off-flavors and harmful compounds.[3]