Question

Which of the following statement(s) is/are correct? A. Oxidative rancidity involves oxygen
B. Hydrolytic rancidity involves lipase
C. Rancidity affects flavour negatively
D. Saturated fats are more susceptible to rancidity
E. Antioxidants do not delay rancidity
Choose the correct answer from the options given below:

• A. A, B, C only
• B. B, C, D only
• C. C, D, E only
• D. A, D, E only

Hint:

Unsaturated fats spoil faster; antioxidants slow rancidity.

Answer 1

The Correct Option is A

Concept: Rancidity refers to spoilage of fats and oils leading to unpleasant odor and taste. It occurs via oxidative and hydrolytic mechanisms.

Step 1: Evaluating Statement A.
Oxidative rancidity:
• Involves reaction with oxygen
• Leads to formation of peroxides Thus, correct.

Step 2: Evaluating Statement B.
Hydrolytic rancidity:
• Involves breakdown of triglycerides
• Catalyzed by lipase enzyme Thus, correct.

Step 3: Evaluating Statement C.
Rancidity:
• Produces unpleasant taste and odor
• Degrades food quality Hence, correct.

Step 4: Evaluating Statement D.
Saturated fats:
• Are less prone to oxidation Thus, incorrect.

Step 5: Evaluating Statement E.
Antioxidants:
• Delay oxidation
• Prevent rancidity Thus, statement is incorrect.

Step 6: Final selection. \[ A, B, C \] Final Conclusion:
Option (1) is correct.