Final answer:
Oxidative rancidity commonly affects foods high in unsaturated fatty acids due to the susceptibility of their double bonds to oxidation. Saturated fats, which lack these bonds, are more resistant. Antioxidants can protect against oxidative rancidity by preventing the oxidation of these unsaturated fats.
Step-by-step explanation:
Oxidative rancidity occurs in foods that have a high content of unsaturated fatty acids (FA). This type of rancidity is a result of the oxidation of the unsaturated fatty acids, which are more susceptible to oxidation due to the presence of double bonds in their molecular structure. Foods high in saturated fat, on the other hand, are less prone to oxidative rancidity because saturated fats do not have double bonds that are easily broken during the oxidative process.
Free radicals play a critical role in the rancidity of fats. The occurrence of oxidative rancidity can be delayed through the use of antioxidants, which help prevent the oxidation process. These antioxidants, such as vitamin E, vitamin C, and various phenols, can help maintain the quality of unsaturated fats in foods.