RANCIDITY

• “Fats and
Oils, group of naturally occurring organic
compounds called triglycerides—esters
comprised of three molecules of fatty acids
and one molecule of the alcohol gylcerol.”

• Lipid is the general term given for both fat

and oil.
• insoluble in water, they float in it
• soluble in organic solvents.
• odorless
• colorless
• Tasteless
• greasy to touch.
• cooking food
• Lubricants
• fuel for lamps and wax for candles
• extraction solvent for essential oils
• production of soaps, cosmetics, and feeds.
 Deep Fat Frying

Deep frying, where the food

is heated by immersion in
hot oil, is practiced in
commercial frying as well as
in food service operations.
• The temperatures used are
in the range of 16OC to
195C. (deMan, 1999)
 Oleic Acid
Oleic acid (c/.s-9-octadecenoic acid)
• The reaction will proceed by abstraction of
hydrogen from carbons 8 or 11, resulting in
two pairs of resonance hybrids.
• There is isomerization from cis to trans, and
90 percent of the peroxides formed may be in
the trans configuration (Lundberg 1961).
• Sweet potatoes with scientific name Ipomoea
batatas are highly nutritious and tasty
tuberous root crop that has been used as a
food source since prehistoric times
 Rancidity
• Rancid is defined as “having the disagreeable
smell or taste of decomposing fats and oil.”
(Encarta Dictionaries, 2009)
 What Causes Rancidity?
• Hydrolytic Rancidity

• Oxidative Rancidity
Oxidative Rancidity
 Oxidation
• Oxidation of food occur when oxygen is
introduced into the frying oil at the oil surface
and by addition of food, activates a series of
reactions involving formation of free radicals,
hydroperoxides, and conjugated dienoic acids.
• The chemical reactions that occur during the
oxidation process contribute to the formation
of both volatile and nonvolatile decomposition
products.
Mechanism of Oxidation of Oil
oxidation of Oleic Acid
 Peroxide Value

• PV is an index to quantify the amount of

hydroperoxide in fat and oil.
• The peroxide value is usually expressed in terms
of milliequivalents of oxygen per kilogram of fat.
• The standard value of peroxide value was set at
no more than 30 milliequivalents per kilogram.
This value indicates the initial stage of fat and oil
decomposition.
 Result of the Experiment

No peroxide value for the initial and after

storage because no blue color formation was
observed when starch was added to the
solution.
 Peroxide Value

• The peroxide value is determined by measuring the

amount of iodine which is formed by the reaction of
peroxides (formed in fat or oil) with iodine ion.
2I- + H2O + ROOH -----> ROH + 2OH- + I2

• The base produced in this reaction is taken by the excess of

acetic acid present. The iodine liberated is titrated with
sodium thiosulfate.
2S2O32- + I2 -----> S4O62- + 2I-
During the course of oxidation, peroxide values reach a peak
and then decline.
If peroxides are measured, this should be done at least
twice weekly; otherwise, substantial in oxidation may
be missed. This is true since peroxides increase to a
maximum and then fall to near zero soon thereafter.
Thus, a low peroxide value does not necessarily mean
a nonrancid food. (Fennema)
The formation of hydroperoxides must be suppressed to
stop the further oxidation of oil and the production of
secondary oxidized products which are toxic.
 Conclusion and Recommendation
• Therefore we conclude that rancidity is caused
by the oxidation and the lipolysis of the fat
molecules. Understanding of the chemical
processes that occur during fat rancidity
would help us in avoiding the factors that
promote rancidity. Also the group concludes
that the presence of light, increase in
temperature, moisture, and exposure to
oxygen would promote fat rancidity.
 References

• deMan, John M. Principles of food

chemistry. 3rd ed. 1989
• Fennema, Owen R. .Food chemistry. 3rd
ed. 1996
• http://www.Cip.ukcentre.com.Rancidity.h
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