Question

How antioxidants delay the onset of rancidity?

17 Jul 2026
Answer :
Word Count : 257
Antioxidants delay the onset of rancidity by preventing or slowing the oxidation of fats and oils in food. Rancidity is a deterioration process that causes unpleasant odour, flavour, and loss of nutritional quality. Oxidative rancidity occurs when oxygen reacts with unsaturated fatty acids, producing free radicals and hydroperoxides, which further decompose
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