Fats become rancid due to :

Question

Accepted Answer

Fats become rancid due to both light and oxidation, which is why Option 3 is the correct answer. Here's a detailed explanation:

1. **Oxidation**: This is a primary cause of rancidity in fats. When fats are exposed to oxygen, they undergo a chemical reaction that leads to the formation of peroxides and other compounds, which cause unpleasant odors and flavors. This process is known as oxidative rancidity. Unsaturated fats are particularly susceptible to oxidation because the double bonds in their structure are reactive sites for oxygen.

2. **Light**: Light, especially ultraviolet (UV) light, can accelerate the oxidation process. It provides the energy needed to initiate the reaction between oxygen and the fat molecules. This is why fats and oils are often stored in dark or opaque containers to minimize exposure to light and slow down the rancidity process.

3. **Both (1) and (2) are correct**: Since both light and oxidation contribute to the rancidity of fats, Option 3 is the correct choice. Light acts as a catalyst that speeds up the oxidation process, making both factors integral to the development of rancidity.

4. **Why the other options are incorrect**:
   - **Option 1 (Light)**: While light does contribute to rancidity, it primarily does so by accelerating oxidation. Light alone, without the presence of oxygen, would not cause rancidity.
   - **Option 2 (Oxidation)**: Oxidation is indeed a major cause of rancidity, but the presence of light can significantly enhance this process. Therefore, considering only oxidation without acknowledging the role of light would be incomplete.
   - **Option 4 (Neither (1) nor (2) are correct)**: This option is incorrect because both light and oxidation are well-established factors in the development of rancidity in fats.

In conclusion, both light and oxidation play crucial roles in the rancidity of fats, making Option 3 the correct answer.