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    Rancidity of Lipids

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    mukailaridwan1
    The document discusses rancidity, lipid peroxidation, and shelf life of products. Rancidity occurs when the natural decomposition of fats and oils leads to an unpleasant odor and taste. It is caused by oxidation, hydrolysis, or microbial growth. Lipid peroxidation is the oxidative deterioration of lipids via free radicals and occurs in three stages - initiation, propagation, and termination. Rancidity can be measured by peroxide value and anisidine value tests and prevented by adding antioxidants to reduce oxidation. A product's shelf life refers to the time before it becomes unsuitable for use due to processes like rancidity.

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    Rancidity of Lipids

    Uploaded by

    mukailaridwan1
    18 views26 pages
    The document discusses rancidity, lipid peroxidation, and shelf life of products. Rancidity occurs when the natural decomposition of fats and oils leads to an unpleasant odor and taste. It is caused by oxidation, hydrolysis, or microbial growth. Lipid peroxidation is the oxidative deterioration of lipids via free radicals and occurs in three stages - initiation, propagation, and termination. Rancidity can be measured by peroxide value and anisidine value tests and prevented by adding antioxidants to reduce oxidation. A product's shelf life refers to the time before it becomes unsuitable for use due to processes like rancidity.

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    Chemistry of lipid

    Original Title

    Rancidity of lipids

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    The document discusses rancidity, lipid peroxidation, and shelf life of products. Rancidity occurs when the natural decomposition of fats and oils leads to an unpleasant odor and taste. It is caused by oxidation, hydrolysis, or microbial growth. Lipid peroxidation is the oxidative deterioration of lipids via free radicals and occurs in three stages - initiation, propagation, and termination. Rancidity can be measured by peroxide value and anisidine value tests and prevented by adding antioxidants to reduce oxidation. A product's shelf life refers to the time before it becomes unsuitable for use due to processes like rancidity.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    18 views26 pages

    Rancidity of Lipids

    Uploaded by

    mukailaridwan1
    The document discusses rancidity, lipid peroxidation, and shelf life of products. Rancidity occurs when the natural decomposition of fats and oils leads to an unpleasant odor and taste. It is caused by oxidation, hydrolysis, or microbial growth. Lipid peroxidation is the oxidative deterioration of lipids via free radicals and occurs in three stages - initiation, propagation, and termination. Rancidity can be measured by peroxide value and anisidine value tests and prevented by adding antioxidants to reduce oxidation. A product's shelf life refers to the time before it becomes unsuitable for use due to processes like rancidity.

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    of 26

    Rancidity &

    Lipid
    Peroxidation
    Shelf life
     The shelf life of a product refers to the
    length of time a product may be stored
    without becoming unsuitable for use or
    consumption.
     After the shelf life of a product has
    reached, the food undergoes processes
    which results in rancidity.
    Examples of
    products and their
    shelf life stamps
    What is Rancidity?
     Rancidity, is the natural process of
    decomposition of fats or oils by either
    hydrolysis or oxidation, or both.
     The process of degradation converts fatty
    acid esters of oils into free fatty acids.
     This gives rise to an unpleasant odour and
    taste in food.
     These lipids degrade to the point of
    becoming either unpalatable or unhealthy to
    ingest.
    Examples of rancid
    food
    Factors Causing Rancidity
     Catalysts: trace metal ions & inorganic
    salts
     Temperature
     Amount of PUFA
     Time
     Light
     Water
    Types of Rancidity
    There are 3 types/pathways of rancidity:
    1. Oxidative Rancidity
     Known as autoxidation
     It is due to the auto-oxidation of PUFA
    present in triacylglycerols by the
    atmospheric O2 on free radicals.
     The end product is the formation of
    aldehyde epoxide and peroxide.
    Example of oxidative rancidity
    2. Hydrolytic Rancidity

     Known as hydrolysis/enzymatic oxidation.


     It is due to the contamination of fat by
    lipase leading to the formation of diacyl &
    triacylglycerols with free fatty acids.
     The end product is the formation of
    aldehyde epoxide and peroxide.
    Structures of TAG, DAG &
    lipase enzyme
    End products
    aldehyde epoxide &
    peroxide
    3. Microbial Rancidity

     In which micro-organisms such as


    bacteria, moulds and yeast use their
    enzymes to break down chemical
    structures in the oil, producing unwanted
    odours and flavours.
     Water needs to be present for microbial
    growth to occur.
     Can be prevented by sterilization
    Structures of yeast,
    mould spores &
    bacteria
    Lipid Peroxidation
     The main cause of rancidity of lipids is the
    oxidative deterioration of lipids via a free-
    radical chain mechanism, which is also
    called lipid peroxidation.
     This process occurs only within our bodies.
     It occurs in three stages or phases:
    >Initiation
    >Propagation
    >Termination
    Stage 1: Initiation

    Molecular oxygen combines with


    unsaturated fatty acids, producing
    hydroperoxides and peroxyl free radicals,
    both of which are highly reactive and
    unstable.
    Stage 2: Propagation

    This is when these unstable by-products of


    the first stage react with other lipids, starting
    a continuing free radical lipid peroxidation
    chain reaction called autoxidation. This
    results in a continuing and cyclical oxidative
    degradation process, breaking down the
    lipid.
    Stage 3: Termination

    Is marked by the slowing or stopping of


    reactions, completion of making unreactive
    compounds or when an antioxidant is
    added or encountered. There are two basic
    types of oxidative by-products, primary and
    secondary.
    Diagram representing lipid peroxidation
    Measuring Rancidity
    Rancidity is most commonly detected by
    taste or smell, but it is also accompanied by
    a marked increase in the acid value of the
    fat, which is tested by using two basic
    laboratory tests:

     Peroxide Value (PV) for primary oxidation


    products
     Anisidine Value (AnV) for secondary
    oxidation products.
    Harmful Effects of Rancid Food

     Leads to deficiencies such as anaemia,


    hair loss & dermatitis.
     Kidney & heart disease
     Neurodegeneration
     Cancer
    Examples of
    anaemia, cancer
    cells & dermatitis
    Harmful Effects of Lipid
    Peroxidation
     Damage to the cell membrane
     Cardiovascular diseases
     Joint diseases
     Ageing
     Cancer
    Prevention of Rancidity
    Prevention of Lipid
    Peroxidation
    Adding antioxidants (A, C & E) to one’s diet
    retards lipid peroxidation.
    References
    Websites
     www.wikipedia.org
     www.cyberlipid.org
     www.slideshare.net
     www.naturalproductsinsider.com

    Textbooks
     Textbook of medical biochemistry (8th Edition)
     Principles of biochemistry (4th Edition)
    Thank You 

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