How do antioxidants help keep foods containing oils and fats fit for consumption for a longer time?
Answer and explanation
Correct answer: They slow the oxidation of oils and fats, thereby delaying rancidity.
Oils and fats can react with oxygen in air and become rancid, producing unpleasant taste and smell. Antioxidants slow this oxidation, so rancidity is delayed and the food remains fit for consumption for longer. Option B is the opposite effect because it states that oxidation is increased.
Frequently asked questions
What is the correct answer to this question?
They slow the oxidation of oils and fats, thereby delaying rancidity.
Why is this the correct answer?
Oils and fats can react with oxygen in air and become rancid, producing unpleasant taste and smell. Antioxidants slow this oxidation, so rancidity is delayed and the food remains fit for consumption for longer. Option B is the opposite effect because it states that oxidation is increased.
Which subject and chapter does this question cover?
This is a Class 10 Science question. Chapter: Chemical Substances – Nature and Behaviour. Topic: Chemical Reactions and Equations.
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