Which storage condition slows rancidity most effectively in edible oils and fats?
Storing in airtight containers
Rancidity is the spoilage of oils and fats mainly by oxidation of their unsaturated fatty acids, producing bad smell and taste. The reaction is speeded up by oxygen, light, heat and moisture.
Storing oils and fats in airtight containers cuts off the supply of atmospheric oxygen, which is the key reactant in oxidative rancidity, so the process is slowed strongly.
Keeping food under sunlight or heating it repeatedly supplies energy that accelerates oxidation; adding water introduces moisture that helps hydrolytic rancidity and microbial growth.
Hence, storage in airtight containers is the most effective way to slow rancidity in edible oils and fats.
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