NUTRITION
LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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oxidation and hydrolysis
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oxidation and reduction
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halogenation
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catalysis
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Detailed explanation-1: -Autoxidation is the most common process of lipid oxidation in foods and is divided into initiation, propagation, and termination stages. During the initiation step, free radicals abstract the liable hydrogen atoms from the methylene group of polyunsaturated fatty acids.
Detailed explanation-2: -Hydrolytic rancidity is the result of the hydrolysis of fats with the liberation of one or more volatile fatty acids, whereas in oxidative rancidity the unsaturated fatty acid fragments of glycerides are oxidisedat their double bonds with the ultimate production of aldehydes, ketones and acids.
Detailed explanation-3: -Hydrolysis, hydrogenation, and oxidation represent the major types of chemical reactions occurring to food lipids.