Rancidity & Toxicity

Question 1

What happens when fatty acids in triglycerides go rancid?

Answer 1

Fatty acids are released from glycerol and unsaturated fatty acids oxidize at the double bonds.

Question 2

What factors make fats more prone to oxidation?

Answer 2

High in polyunsaturated fats, exposure to prolonged heat, light, or oxygen, low in antioxidants, refined or heavily processed.

Question 3

What does rancidity in fats result in?

Answer 3

Unpleasant odors and flavors, leading to the breakdown of fats into aldehydes, ketones, and hydrocarbons.

Question 4

What compound is produced when double bonds in fats are oxidized?

Answer 4

Malondialdehyde, which is a potential mutagen.

Question 5

Why are saturated fatty acids less prone to oxidation and rancidity?

Answer 5

Because they lack double bonds, making them more stable.

Question 6

Why is coconut oil considered stable for cooking?

Answer 6

It contains saturated fatty acids, which are less prone to oxidation and rancidity.