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Question

Rancidity of oils and fats is caused by

A
hydrolysis of triglycerides
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B
oxidation of the unsaturated glycerides
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C
both hydrolysis of triglycerides & oxidation of the unsaturated glycerides
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D
none of these
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Solution

The correct option is C both hydrolysis of triglycerides & oxidation of the unsaturated glycerides
Solution:

Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. Oxidation primarily occurs with unsaturated fats by a free radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and unpleasant odors and flavors.

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