Question:
Rate of autoxidation in ghee is measured by which of the following methods?
(A) TBA Value
(B) Peroxide Value
(C) Iodine Value
(D) Acid Value
Rate of autoxidation in ghee is measured by which of the following methods?
(A) TBA Value
(B) Peroxide Value
(C) Iodine Value
(D) Acid Value
(A) TBA Value
(B) Peroxide Value
(C) Iodine Value
(D) Acid Value
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To evaluate oxidative rancidity (autoxidation), always monitor both primary products (Peroxide Value) and secondary products (TBA Value).
In contrast, Acid Value is reserved exclusively for hydrolytic rancidity.
In contrast, Acid Value is reserved exclusively for hydrolytic rancidity.
Updated On: Jul 21, 2026
- (A) and (D) only.
- (D) and (C) only.
- (A) and (B) only.
- (B) and (C) only.
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Autoxidation is a free-radical chain reaction that leads to oxidative rancidity in high-fat dairy products like ghee.
This degradation process occurs in stages, beginning with the formation of primary oxidation products, which subsequently decompose into secondary volatile compounds.
Step 2: Detailed Explanation:
To accurately measure the rate and extent of autoxidation, specific analytical parameters must be monitored:
1. Peroxide Value (B): This parameter measures the concentration of peroxides and hydroperoxides, which are the primary products of lipid autoxidation.
Because hydroperoxides are transient intermediates that eventually decompose, the peroxide value typically rises to a peak and then declines as oxidation progresses.
2. TBA (Thiobarbituric Acid) Value (A): This parameter measures secondary oxidation products, specifically malonaldehyde, which is formed by the decomposition of hydroperoxides.
The TBA value is an indicator of the later stages of autoxidation and correlates closely with the development of oxidized off-flavors.
- Iodine Value (C) measures the degree of unsaturation in fats. Although unsaturation decreases slightly during severe oxidation, it is not a specific or sensitive measure for the rate of autoxidation.
- Acid Value (D) measures the amount of free fatty acids released via hydrolytic rancidity (enzymatic or chemical hydrolysis), which is distinct from oxidative autoxidation.
Step 3: Final Answer:
The rate of autoxidation in ghee is measured using the TBA Value and Peroxide Value, which corresponds to (A) and (B) only.
Autoxidation is a free-radical chain reaction that leads to oxidative rancidity in high-fat dairy products like ghee.
This degradation process occurs in stages, beginning with the formation of primary oxidation products, which subsequently decompose into secondary volatile compounds.
Step 2: Detailed Explanation:
To accurately measure the rate and extent of autoxidation, specific analytical parameters must be monitored:
1. Peroxide Value (B): This parameter measures the concentration of peroxides and hydroperoxides, which are the primary products of lipid autoxidation.
Because hydroperoxides are transient intermediates that eventually decompose, the peroxide value typically rises to a peak and then declines as oxidation progresses.
2. TBA (Thiobarbituric Acid) Value (A): This parameter measures secondary oxidation products, specifically malonaldehyde, which is formed by the decomposition of hydroperoxides.
The TBA value is an indicator of the later stages of autoxidation and correlates closely with the development of oxidized off-flavors.
- Iodine Value (C) measures the degree of unsaturation in fats. Although unsaturation decreases slightly during severe oxidation, it is not a specific or sensitive measure for the rate of autoxidation.
- Acid Value (D) measures the amount of free fatty acids released via hydrolytic rancidity (enzymatic or chemical hydrolysis), which is distinct from oxidative autoxidation.
Step 3: Final Answer:
The rate of autoxidation in ghee is measured using the TBA Value and Peroxide Value, which corresponds to (A) and (B) only.
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