The antioxidant which is used to prevent rancidity in foods is
The antioxidant which is used to prevent rancidity in foods is
The correct option is A butylated hydroxyl anisole
Rancidity
Rancidity is the gradual development of foul smell and taste in food due to the oxidation of fats and oils in it. Fats and oils react with oxygen in the atmosphere to turn rancid. Rancidity is prevented by using antioxidants as preservatives in fat or oil-containing food products.
(A) Butylated hydroxyl anisole is a mixture of two isomers of 4-hydroxyl anisole with tertiary butyl group in the second and third positions. It can prevent the oxidation of fats and oils in food and is therefore used to prevent rancidity. Therefore, option (A) is correct.
(B) Sodium hydroxide (NaOH) is not used used as preservative in food to prevent rancidity because fats and oils undergo hydrolysis in the presence of NaOH. Therefore, option (B) is incorrect.
(C) Sodium carbonate (Na2CO3) is not used for preventing rancidity in food because it is also a base and reacts with fats and oils. Therefore, option (C) is incorrect.
(D) Methylated hydroxyl anisole is not an antioxidant for fats and oils. It cannot prevent rancidity. Therefore, option (D) is incorrect.
The correct option is (A) Butylated hydroxyl anisole.
butylated hydroxyl anisole
Rancidity
Rancidity is the gradual development of foul smell and taste in food due to the oxidation of fats and oils in it. Fats and oils react with oxygen in the atmosphere to turn rancid. Rancidity is prevented by using antioxidants as preservatives in fat or oil-containing food products.
(A) Butylated hydroxyl anisole is a mixture of two isomers of 4-hydroxyl anisole with tertiary butyl group in the second and third positions. It can prevent the oxidation of fats and oils in food and is therefore used to prevent rancidity. Therefore, option (A) is correct.
(B) Sodium hydroxide (NaOH) is not used used as preservative in food to prevent rancidity because fats and oils undergo hydrolysis in the presence of NaOH. Therefore, option (B) is incorrect.
(C) Sodium carbonate (Na2CO3) is not used for preventing rancidity in food because it is also a base and reacts with fats and oils. Therefore, option (C) is incorrect.
(D) Methylated hydroxyl anisole is not an antioxidant for fats and oils. It cannot prevent rancidity. Therefore, option (D) is incorrect.
The correct option is (A) Butylated hydroxyl anisole.
