Question

Rancidity of fats can be prevented by antioxidants.

• A. True
• B. False

Answer 1

The correct option is A True

$\text{Rancidity-}$ It is the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, moisture or by bacterial action, resulting in unpleasant taste and odour.

Rancidity can be prevented by:-

• Storing foods away from light, In the absence of light the oxidation process of fats and oils slows down and thus rancidity is retarded.
• Adding antioxidants to foods containing fats and oils.