Advertisements
Advertisements
Question
Explain the following:
Vitamin E is added to packed edible oil.
Advertisements
Solution
- Vitamin E is a very effective natural antioxidant.
- The phenolic – OH group present in the structure of vitamin E is responsible for its antioxidant activity.
- Also, the long chain of saturated carbon atoms makes it fat-soluble. Therefore, when vitamin E is added to packed edible oil, it prevents the oxidative rancidity of the oil.
APPEARS IN
RELATED QUESTIONS
Explain the following:
Cooking makes food easy to digest.
Explain the following:
On cutting, some fruits and vegetables turn brown.
Explain the following:
Browning of cut apple can be prolonged by applying lemon juice.
Explain the following:
A diluted solution (4.8% w/v) of 2, 4, 6-trichlorophenol is employed as antiseptic.
Give two differences between Saturated and unsaturated fats.
Give two differences between the Rice flour and cooked rice.
Answer in one sentence.
Who discovered penicillin?
Answer in one sentence.
Draw the structure of BHT.
Vitamin B6 is known as ______.
Which type of browning reaction occurs when an apple is cut and exposed to air?
Antioxidants mainly work by______.
Butylated hydroxytoluene as a food additive acts as ______.
Oxidative rancidity is a ______reaction.
Which type of fatty acids are most prone to oxidative rancidity?
