How do antioxidants help preserve food materials?
Answer and explanation
Correct answer: They slow down the oxidation of oils and fats
Rancidity is the unpleasant smell and taste that develops when oils and fats undergo oxidation. Antioxidants react preferentially with oxidising substances or interrupt oxidation chains, thereby slowing this process and extending the food’s shelf life. Therefore option C is correct. Option A describes antimicrobial action, option B would increase spoilage, and option D is related to drying rather than antioxidant protection.
Frequently asked questions
What is the correct answer to this question?
They slow down the oxidation of oils and fats
Why is this the correct answer?
Rancidity is the unpleasant smell and taste that develops when oils and fats undergo oxidation. Antioxidants react preferentially with oxidising substances or interrupt oxidation chains, thereby slowing this process and extending the food’s shelf life. Therefore option C is correct. Option A describes antimicrobial action, option B would increase spoilage, and option D is related to drying rather than antioxidant protection.
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.
Student feedback
Was this question useful?
👍 0 Helpful 👎 0 Not helpful
Yes 0% No 0%
0 responsesStudent Reviews
No published reviews yet.
