Regarding lipid oxidation, which oil spoils faster due to its higher percentage of polyunsaturated fats?

Answer

Safflower oil at $74$

Lipid oxidation is a chemical reaction that causes fats and oils to become rancid, presenting a specific quality challenge during storage. The speed at which this spoilage occurs is directly linked to the chemical composition of the fat, specifically the level of polyunsaturated fats present. Oils with higher concentrations of these fats are significantly more susceptible to oxidation. Safflower oil, cited as containing $74\%$ polyunsaturated fats, exemplifies this vulnerability, meaning it will degrade and go rancid more quickly than oils lower in these compounds, such as olive oil, which is listed as having only $8\%$. To counteract this, such oils require storage in dark, oxygen-safe containers, and once opened, prompt refrigeration is advised to slow down the destructive chemical reaction.

Regarding lipid oxidation, which oil spoils faster due to its higher percentage of polyunsaturated fats?

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