Question

The rancidity of lipids of lipid-rich foodstuffs is because of
A. Reduction of fatty acids
B. Hydrogenation of unsaturated fatty acids
C. Dehydration of saturated fatty acids
D. Oxidation of fatty acids

Answer 1

Hint:
Before we proceed into the problem, it is important to know the definitions of lipids.
Lipids are organic substances with atoms of hydrogen, carbon, and oxygen that serve as the building blocks for the form and operation of living cells. These organic compounds are nonpolar molecules that can only dissolve in nonpolar solvents because water is a polar molecule. These molecules, which are present in meals like oil, butter, whole milk, cheese, fried dishes, and some red meats, can be produced by the liver in the human body.

Complete step by step answer:
Regarding lipids, there is still a lot to discover.
Fatty, waxy, or oily molecules are classified as lipids. They are soluble in polar solvents like water but insoluble in organic solvents.
Lipids are made up of oils and fats (triglycerides) and Phospholipids. Lipids are an essential component of the cell membrane.
A glycerol backbone, two hydrophobic fatty acid tails, and a phosphate group are the typical components of the structure (hydrophilic).
Therefore, phospholipids are amphipathic.
The cell membrane's bilayer structure of phospholipids shields the cell and serves as a barrier to some substances.
Rancidity of lipids is caused by the oxidative degradation of fats (fatty acids) by ambient oxygen—lipid oxidation results in the production of highly pungent-smelling volatile short-chain aldehydes and ketones.

Option ‘D’ is correct

Note:
Wax is yet another variety of lipids. Esters of long-chain alcohol and fatty acid make up waxes. They offer protection, particularly to plants whose leaves are covered in wax. In people, cerumen, sometimes referred to as earwax, aids in safeguarding the ear canal's skin.