Oxidation in oils and fats primarily occurs due to their exposure to oxygen. The presence of oxygen initiates a chain reaction that leads to the formation of free radicals and the breakdown of fatty acids.

All of the mentioned factors can accelerate the oxidation of oils and fats. High temperature increases the rate of oxidation reactions, while the presence of metal ions and exposure to light can generate free radicals that initiate oxidation.

Rancidity is the term used to describe the unpleasant odor and taste developed in oils and fats due to oxidation. It occurs when free radicals react with fatty acids, leading to the formation of volatile compounds that contribute to the characteristic rancid smell and flavor.

Unsaturated fatty acids are more susceptible to oxidation compared to saturated fatty acids. This is because unsaturated fatty acids contain double bonds, which are more reactive and prone to attack by free radicals.

Oxidation in oils and fats occurs primarily through a free radical chain reaction. This involves the formation of free radicals, which react with fatty acids to produce hydroperoxides. The hydroperoxides then decompose to form a variety of volatile compounds that contribute to rancidity.

Vitamin C, Vitamin E, and Butylated hydroxytoluene (BHT) are all commonly used antioxidants to prevent oxidation in oils and fats. These antioxidants scavenge free radicals and prevent them from initiating oxidation reactions.

Refining is the process of treating oils to remove impurities, improve their stability, and enhance their quality. It typically involves several steps, including degumming, neutralization, bleaching, deodorization, and winterization.

Exposure to light, high temperature, and the presence of moisture can all contribute to the development of rancidity in oils and fats. These factors can accelerate the oxidation process and lead to the formation of volatile compounds that contribute to the characteristic rancid smell and flavor.

Hydrogenation is the process of converting unsaturated fatty acids into saturated fatty acids by adding hydrogen atoms. This process is commonly used to improve the stability and shelf life of oils and fats.

The peroxide value is a commonly used method to measure the extent of oxidation in oils and fats. It measures the concentration of peroxides, which are formed as intermediate products during the oxidation process.

Antioxidants play a crucial role in preventing oxidation in oils and fats by scavenging free radicals. Free radicals are highly reactive molecules that can initiate oxidation reactions. Antioxidants donate electrons to free radicals, neutralizing them and preventing them from causing damage to the oil or fat.

Olive oil is generally considered to be more resistant to oxidation compared to other vegetable oils. This is due to its high content of monounsaturated fatty acids, which are less susceptible to oxidation than polyunsaturated fatty acids. Additionally, olive oil contains natural antioxidants, such as tocopherols, which help to protect it from oxidation.

Degumming is the process of removing gums and other impurities from oils. This is typically done by adding water or an acid to the oil, which causes the gums to precipitate out. The gums are then removed by filtration or centrifugation.

The rate of oxidation in oils and fats can be influenced by several factors, including temperature, light exposure, and the presence of metals. Higher temperatures, exposure to light, and the presence of metals can all accelerate the oxidation process.

Deodorization is the process of removing volatile compounds from oils and fats. This is typically done by heating the oil or fat under vacuum, which causes the volatile compounds to evaporate. Deodorization is used to improve the flavor and odor of oils and fats.