STABILITY OF FATS AND OIL

Fats And Oil Technology

AIMA TARIQ
L1F18BSFT0009
SIR WALEED SULTAN
ASSIGMENT NO. 2
FOOD SCIENCE AND
TECHNOLOGY

DATE 22\1\22
Introduction

There are two main reactions that can take place within oils and fats that result in their
degradation to such an extent that their shelf life is compromised. These are oxidation and
hydrolysis (also called lipolysis). Collectively, they are often termed `rancidity', while some
scientists be likely to to reserve the use of that term further for the oxidation reaction. These
breakdown reactions are not only encountered in oils and fats themselves but also in products
that contain oils and fats.

For Example,

 Savoury snacks that have been fried in oil can suffer from oxidative rancidity just as
much as can the oil they were fried in.
 Confectionery coatings that have come into interaction with water at some stage during
their processing or storage can be altered by hydrolytic rancidity just equally much as can
the basic fats they comprise.

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Rancidification

Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils
when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and
odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes, ketones
and free fatty acids, which are objectionable in taste and odor.[1] When these processes occur in
food, undesirable odors and flavors can result.

Pathways

Three pathways for rancidification are recognized

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 1) Hydrolytic

Hydrolytic rancidity refers to the odor that developed when triglycerides are hydrolyzed and free
fatty acids are released. This reaction of lipid with water may require a catalyst (such as a lipase,
[6] or acidic or alkaline conditions) leading to the formation of free fatty acids and glycerol. In
particular, short-chain fatty acids, such as butyric acid, are malodorous.[7] When short-chain
fatty acids are produced, they serve as catalysts themselves, further accelerating the reaction, a
form of autocatalysis.[7]

2) Oxidative

Oxidative rancidity is associated with the degradation by oxygen in the air.

a) Free-radical oxidation

The double bonds of an unsaturated fatty acid can be cleaved by free-radical reactions involving
molecular oxygen. This reaction causes the release of malodorous and highly volatile aldehydes
and ketones. Because of the nature of free-radical reactions, the reaction is catalyzed by sunlight.
[7] Oxidation primarily occurs with unsaturated fats. For example, even though meat is held
under refrigeration or in a frozen state, the poly-unsaturated fat will continue to oxidize and
slowly become rancid. The fat oxidation process, potentially resulting in rancidity, begins
immediately after the animal is slaughtered and the muscle, intra-muscular, inter-muscular and
surface fat becomes exposed to oxygen of the air. This chemical process continues during frozen
storage, though more slowly at lower temperature. Oxidative rancidity can be prevented by light-
proof packaging, oxygen-free atmosphere (air-tight containers) and by the addition of
antioxidants.[7]

b) Enzyme-catalysed oxidation

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A double bond of an unsaturated fatty acid can be oxidised by oxygen from the air in reactions
catalysed by plant or animal lipoxygenase enzymes,[6] producing a hydroperoxide as a reactive
intermediate, as in free-radical peroxidation. The final products depend on conditions: the
lypoxygenase article shows that if a hydroperoxide lyase enzyme is present, it can cleave the
hydroperoxide to yield short-chain fatty acids and dicarboxylic acids (several of which were first
discovered in rancid fats).

3) Microbial

Microbial rancidity refers to a water-dependent process in which microorganisms, such as

bacteria or molds, use their enzymes such as lipases to break down fat. Pasteurization and/or
addition of antioxidant ingredients such as vitamin E, can reduce this process by destroying or
inhibiting microorganisms

Mechanisms of oxidation and hydrolysis in fats and oils

The mechanisms of oxidation and hydrolysis are completely different as are the breakdown
products that result in `rancidity'. As their names suggest, oxidation requires oxygen and
hydrolysis requires water for the reactions to proceed. Oxidation can, though, be divided into
three main sub-groups: · autoxidation · photo-oxidation · enzyme-catalysed oxidation.

Factors affecting the stability and shelf life of fats and oils

If we are to be able to control the stability and shelf life of fats and oils (and, in many cases, the
food products that contain them), then it is important to know what the factors are that affect
these parameters. Essentially, they fall into three main categories: (i) the chemical composition
of the oil, (ii) the conditions under which the oil (and products containing the oil) are kept, and
(iii) whether there are any pro-oxidants or antioxidants present.

a) Chemical composition

The main aspects of composition that have an effect on oxidative and hydrolytic stability are the
types of fatty acids present as ester linkages to the glycerol backbone of the triglyceride. In terms
of hydrolytic stability the main aspect is not so much the effect that different fatty acids have on

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stability but the effect that they have on the off-flavours produced as a result of hydrolysis. As
far as oxidative stability is concerned, however, then both the degree and nature of unsaturation
are of great importance in defining the stability of the oil.

These relative effects of both nature and degree of unsaturation have become very important in
recent years as the view of what kinds of fatty acid are nutritionally beneficial and detrimental
have changed. One of the most aggressive processing environments for oils and fats is that of
commercial deep-fat frying in which oils are maintained at about 180 C for a considerable period
of time during which various products are fried in the oil

b) Storage conditions

Once fats have been refined they are packed, transported and stored. The packaging of oils is
usually in one of four forms: bulk liquid, smaller, typically, 1 tonne containers, in drums, or in
cardboard cartons, usually termed `bag-inbox' because the fat is deposited into a plastic bag
within an outer cardboard carton. The risks of oxidative and hydrolytic degradation differ
between these different types of packaging.

Clearly, the way that oils and fats are stored is an important factor in terms of defining their
oxidative stability

The main factors are:

· atmosphere
· agitation
· temperature
· light
· shape and structure of storage tanks
· materials used in storage tanks
· presence of old oil
· packed fats.
c) Presence of pro-oxidants and antioxidants

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Two relatively minor components that can be present in oils and fats can have a major impact on
their shelf life and storage stability. These are categorised as pro-oxidants and antioxidants. Pro-
oxidants, as their name suggests, can promote or catalyse oxidation; antioxidants, on the other
hand, inhibit it.

Heart-Healthy Fats and Oil

Heart-healthy fats and oil may help lower your risk of heart disease if you eat them in place of
unhealthy fats. Eating fish instead of meat or using olive oil in the place of butter are examples.

Include these fats in an overall healthy eating plan:

• Omega-3 fatty acids are in oily fish such as tuna, salmon, mackerel, trout, herring, and sardines.
Other good sources are ground flaxseed and flaxseed oil, soybeans, walnuts, and seeds. Omega-3
fatty acids can help lower triglycerides, a type of fat that clogs arteries.

• Monounsaturated fatsinclude canola, olive, and peanut oils. Other good sources are olives,
avocados, nuts, and nut butters. These fats can help lower "bad" (LDL) cholesterol and raise
"good" (HDL) cholesterol.

Switch to healthy option

•Coconut or •Canola, olive,

palm oil or peanut
• Butter, stick •Soft
• Peanut butter margarines
that has been without trans
hydrogenated fats
•Natural
peanut butter

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Olive

In addition to mostly good fats, olive oil contains small amounts of vitamins A, E, D and K. It’s
anti-inflammatory and a Mediterranean diet staple. Because it’s heat-stable and has a high smoke
point, olive oil works well for cooking. Use it to sauté vegetables or with balsamic vinegar for a
classic salad dressing. 1 Tbsp: 119 cal, 13.5 g fat (9.8 mono, 1.4 poly, 1.9 saturated)

Flaxseed

Whether used whole, ground or in an oil, flaxseeds are a very good omega-3 source, and an
inflammation fighter. Keep flaxseed oil refrigerated and don’t cook with it. It goes rancid when
exposed to light, heat and air. Use it for salad dressings or marinades, or take a supplement. Talk
to your doctor before using flaxseed oil, as it may interact with blood thinners, cholesterol-
lowering statins and other medications. 1 Tbsp: 119 cal, 13.5 g fat (2.7 mono, 8.9 poly, 1.3
saturated)

Peanut

Peanut oil has a flavorful aroma that makes it popular for cooking. It contains vitamin E and
phytosterols, which benefit heart health. Pure peanut oil has a long shelf life and one of the
highest smoke points, which makes it a stir-fry favorite. Toss a variety of chopped vegetables,
garlic, low-sodium soy sauce and some lean meat or tofu into a wok and voila! An easy, healthy
dinner. 1 Tbsp: 119 cal, 14 g fat (6 mono, 4.3 poly, 2.3 saturated)

Avocado

Avocados make great guacamole, as well as healthy cooking oil. Avocado oil has a high smoke
point, which means you can use it for browning and sautéing as well as for salad oil. Avocado oil
contains mostly oleic acid, a heart-healthy monounsaturated omega-9 fatty acid. It’s also anti-
inflammatory, anti-aging and high in lutein, an antioxidant that’s good for the eyes. 1 Tbsp: 124
cal, 14 g fat (10 mono, 2 poly, 2 saturated)

Walnut

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Walnut oil has a rich, nutty taste fit for salad dressings, dips and marinades. It’s a rich source of
ellagic acid, an antioxidant found to detoxify substances linked to cancer. Walnut oil also
contains manganese, copper and melatonin, a hormone that regulates your internal body clock.
It’s high in alpha-linolenic acid (ALA), an omega-3 fatty acid with cardio-protective benefits.
Because of its low smoke point, walnut oil isn’t good for cooking. 1 Tbsp: 130 cal, 14 g fat (3
mono, 10 poly, 1 saturated)

Refernces

https://cpe.ucp.edu.pk/wp-content/uploads/2021/09/header-logo.png

https://www.heartandstroke.ca/healthy-living/healthy-eating/fats-and-oils

https://sci-hub.ee/10.1533/9780857092540.3.683

https://www.informmagazine-digital.org/informmagazine/february_2018/
MobilePagedArticle.action?articleId=1330640#articleId1330640

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