Oxidation
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Lipid oxidation is a chemical process that causes fats and oils to deteriorate over time, resulting in rancidity. It occurs through a free radical chain reaction initiated when lipids react with oxygen, heat, light, metals or enzymes. The mechanism involves initiation, where a lipid radical is formed; propagation, where a lipid peroxyl radical forms and extracts a hydrogen atom from another lipid; and termination, where two lipid peroxyl radicals combine to form a non-radical product. Lipid oxidation damages cell membranes and DNA and produces undesirable flavors and aromas in food.
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Rancidity is a common problem in rendered animal products. It can have detrimental effects on both the quality and safety of the product.
It is caused by the oxidation of fats and oils, leading to the formation of harmful compounds such as free radicals and hydroperoxides.
The best way to prevent rancidity is through proper storage, packaging, and handling techniques, as well as the use of antioxidants to slow down the oxidation process. It is important for manufacturers and consumers to be aware of the potential for rancidity in rendered animal products and take the necessary precautions to ensure the safety and quality of the product.
Rancidity testing is essential in the feed industry, as a key indicator of product quality and shelf life.
It is conducted to determine the level of oxidation in samples of feed or feed ingredients
Rancidity is a chemical change that results in an unpleasant odour and taste in a fat or oil.
Types of Rancidity
Hydrolytic rancidity
Oxidative rancidityOil becomes rancid due to the decomposition of fats it contains
Milk turns rancid due to not heating it in the humid atmosphere.
Butter changes its smell and taste when it is kept in an open atmosphere for a longer duration.
Hydrolytic rancidity develops due to the presence of moisture and by growth of microorganisms in the fat.
The microorganisms secrete lipases which split the triglycerides into glycerol and fatty acids.
Hydrolytic rancidity of butter releases volatile butyric acid which gives the bad odour and taste.
Oxidative rancidity occurs in oils and fats containing unsaturated fatty acids due to exposure to air.
Unsaturated fatty acids are converted into hydroperoxides, which break down into volatile aldehydes, esters, alcohols, ketones, and hydrocarbons, some of which have disagreeable odours.
Fats contaminated with enzymes like lipase undergo partial hydrolysis and oxidation of unsaturated fatty acids at the double bonds.
This is even brought about by the atmospheric moisture and temperature. Due to this, there is release of hydrogen peroxide giving a bad odour and taste to the fat.
Rancidity can be prevented by antioxidants like vitamin E, vitamin C, phenols, hydroquinone’s, etc.
Rancidity Process: Rancidity happens in food products that have oil and fatty acids in them. Any substance turns rancid in basically three steps:
I. Initiation Reaction: Initiation reaction leads to the formation of radicals on the food substances because of external factors like heat and air that stimulates this reaction. A radical is an atom molecule or ion that has an unpaired electron. These unpaired electrons make radicals very reactive chemical substances.
RH ⇒ R- + H+
Propagation Reaction: In this step, oxygen present in the atmosphere gives rise to peroxides. These peroxides react further with unsaturated fatty acids and then produce new radicals.
Termination Reaction: In the third stage, two radicals combine together to form a new single bond.
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Oxidation
- 2. MIZORAM UNIVERSITY AIZAWL-TANHRIL:796004 PRESENTATION :LIPID OXIDATION SUBMITTED BY; Pameu Khenmungan Roll no. 11 M.Sc. Food Technology SUBMITTED TO; Dr. Himjoyti Dutta Assistant Professor Dept. Food Technology
- 3. LIPID OXIDATION Lipid oxidation is a process that results in rancidity and deterioration of fats and progresses via free-radical propagated chain reactions. Fats when reacts with oxygen produces undesired characteristics of flavor and aroma promoted by heat, light, catalysts and enzyme.
- 4. MECHANISM OF OXIDATIVE RANCIDITY INITIATION: Formation of free radical. RH+OH R•+ H2O PROPAGATION: Formation of free radical chain reaction. R•+ O2 ROO• ROO•+RH ROOH+ R• TERMINATION: Formation ofnon-radical products. ROO•+ROO• ROOR + O2
- 5. CH3-(CH2)3-CH2-CH=CH-C-CH=CH-CH2-COOH [OH] H | CH3-(CH2)3-CH2-CH=CH-C•-CH=CH-CH2-COOH + H2O [O2] H | CH3-(CH2)3-CH2-CH=CH-CH-CH=CH-CH2-COOH | O | O• H | | H INITIATION PROPAGATION [LIPID RADICAL] [LIPID PEROXYL RADICAL] MECHANISM OF LIPID-OXIDATION IN PUFA
- 6. H | CH3-(CH2)3-CH2-CH=CH-C-CH=CH-CH2-COOH | OOH TERMINATION [LIPID PEROXIDE] ROO•+ROO• ROOR + O2 H | CH3-(CH2)3-CH2-CH=CH-CH-CH=CH-CH2-COOH + | O | O• H | CH3-(CH2)3-CH2-CH=CH- C -CH=CH-CH2-COOH | H H | CH3-(CH2)3-CH2-CH=CH-C•-CH=CH-CH2-COOH + H2O + MECHANISM OF LIPID-OXIDATIONIN PUFA
- 7. CONCLUSION Rancidity Damage of cell membrane Damage of DNA
- 8. REFERENCES M . Shakuntala Manay and M. Shadaksharaswamy (3nd Edition:2010).Food Facts And Principles. Casimir C. Akoh and David B. Min (2nd Edition 2002). Food Lipids
- 9. THANK YOU