Application Oxidation of Unsaturated Lipids

The hydroperoxides formed by this process are unstable and decompose to other oxidation products, many of which have a disagreeable odor and taste. This process turns an oil rancid. 

The hydroperoxides formed by this process are unstable and decompose to other oxidation products, many of which have a disagreeable odor and taste. This process turns an oil rancid. Unsaturated lipids are more easily oxidized than saturated ones because they contain weak allylic C-H bonds that are readily cleaved in Step [1] of this reaction, forming resonance-stabilized aUyhc radicals. Because saturated fats have no double bonds and thus no weak allylic C-H bonds, they are much less susceptible to air oxidation, resulting in increased shelf life of products containing them. 

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