Significance of Rancidity

Rancidity is the process of decomposition in lipids, primarily caused by oxidation or hydrolysis, which leads to unpleasant odors and compromised quality. It signifies the degradation of fats and oils, resulting in undesirable smells and changes in texture and appearance. In the context of Ayurvedic formulations, rancidity indicates spoilage and affects the safety and efficacy of products. Effective preservation methods can prevent rancidity, ensuring the quality of formulations like Kadambamasha Taila remains intact.

Synonyms: Decomposition, Deterioration, Decay, Putrefaction

The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.

The concept of Rancidity in scientific sources

Science Books

Rancidity describes the spoilage of fats and oils due to oxidation, causing off-flavors and odors. It involves lipid decomposition through oxidation or hydrolysis, resulting in unpleasant smells and diminished quality of the fats and oils.

Significance in Scientific journals, articles, etc.:

From: World Journal of Pharmaceutical Research

(1) The process through which fats and oils develop an unpleasant odor and taste due to exposure to moisture and air, indicating deterioration.[1] (2) An undesirable process that occurs when fats and oils oxidize, affecting the quality and safety of Ayurvedic preparations.[2] (3) A property indicating the deterioration of fats due to oxidation, affecting the quality and safety of the Ayurvedic formulations.[3] (4) The state of decomposition in fats and oils indicating spoilage; in the context of Kadambamasha Taila, its negative indication signifies good preservation.[4] (5) The process of degradation of fats and oils leading to unpleasant smells and changes in texture and appearance.[5]

From: International Ayurvedic Medical Journal

(1) A process of decomposition in lipids resulting from oxidation or hydrolysis, leading to unpleasant odors and reduced efficacy.[6] (2) The spoilage of fats and oils due to oxidation, resulting in off-flavors and odors.[7]

From: Journal of Ayurveda and Integrative Medicine

(1) A chemical process resulting in the degradation of lipids, which can adversely affect the stability and acceptability of Ayurvedic formulations.[8]

This section includes scientific research in the field of healthcare, often involving traditional medicine systems such as Ayurveda, Unani, Siddha and Holistic health. It includes papers from scientific journals classified as either original, clinical or experimental research, review articles or case reports.