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en.wikipedia.org/wiki/Rancidification

Rancidification, the product of which can be described as rancidity, is the process which causes a substance to become rancid, that is, having a rank, unpleasant smell or taste. Specifically, it is the hydrolysis and/or autoxidation of fats into short -chain aldehydes and ketones which are objectionable in taste and odor.

www.naturalproductsinsider.com/articles/2009/08/understanding-rancidity-of-nutritional-lipids.aspx

Aug 4, 2009 ... There are two basic types or causes of rancidity that cause and/or contribute to the degradation of stored edible oils: oxidative and hydrolytic. Oxidative rancidity, known as autoxidation, occurs when oxygen is absorbed from the environment. In the presence of oxygen and/or ultraviolet (UV) radiation, most ...

whfoods.org/genpage.php?tname=dailytip&dbid=357

Many factors can affect the tendency of an oil to become rancid. The first is too much exposure to air. Since oxidative rancidity is the most likely kind of rancidity to affect your food oils, you always want to keep those oils in bottles that are tightly capped. (A tightly capped bottle will help prevent your oil from being ...

nem.org.uk/Rancidity.htm

Oxidation of fats, generally known as rancidity, is caused by a biochemical reaction between fats and oxygen. In this process the long-chain fatty acids are degraded and short-chain compounds are formed. One of the reaction products is butyric acid, which causes the typical rancid taste. Rancidification is the decomposition ...

www.slideshare.net/mansvinimisra33/rancidity-oxidation-of-oils-and-fats

Aug 23, 2014 ... Oxidation of fats, generally known as rancidity, is caused by a biochemical reaction between fats and oxygen. In this process the long-chain fatty acids are degraded and short-chain compounds are formed. One of the reaction products is butyric acid, which causes the typical rancid taste. What is Rancidity?

www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidification

Oxidative rancidity, one of the major causes of quality deterioration in foods, is caused by the oxidative deterioration of lipids by atmospheric oxygen. Lipids oxidize through a complex series of reactions giving rise to a myriad of non- volatile and volatile compounds that are responsible for off-flavours even at concentrations ...

www.australianolives.com.au/assets/files/pdfs/Media/Health%20Effects%20of%20Rancid%20Oils.pdf

Health Effects. Rancid oil forms harmful free radicals in the body, which are known to cause cellular damage and have been associated with diabetes, Alzheimer's disease and other conditions. Rancid oils can also cause digestive distress and deplete the body of vitamins B and E. In his book "8 Weeks to Optimum Health", ...

www.gcca.org/wp-content/uploads/2012/09/RancidityAntioxidants.pdf

Rancidity and Antioxidants. Revised 2008. Types of Rancidity. The term "rancidity " is used to describe two entirely different processes: • Oxidative rancidity is a condition caused by fat oxidation. • Hydrolytic rancidity is a condition caused by fat hydrolysis. Oxidative rancidity of fats such as lard, shortenings, salad and cooking ...

www.livescience.com/55267-why-does-oil-go-rancid.html

Jul 1, 2016 ... The culprits behind this unsavory expiration can be found in pretty much every kitchen. They include exposure to light, heat, water, certain microbes and the very air people breathe, chemists told Live Science. Luckily, the perpetrators behind this sour, musty smell (and taste) can be forestalled, increasing ...