Question

Spoilage of oil can be detected by which fatty acid

• A. oleic acid
• B. linolenic acid
• C. linoleic acid
• D. erucic acid.

Answer 1

The Correct Option is D

To determine the spoilage of oil, we consider the types of fatty acids present. The correct answer to the question on detecting oil spoilage is "erucic acid." Here's a step-by-step explanation:

1. Understanding Fatty Acids:
   • Fatty acids are a major component of oils. Their composition can affect the stability and shelf-life of oil.
2. Roles of Different Fatty Acids in Oil Stability:
   • Oleic acid: A monounsaturated fatty acid, often found in olive oil, which is relatively stable and less prone to oxidation.
   • Linolenic acid: A polyunsaturated fatty acid, known to be less stable and can lead to quicker spoilage due to its multiple double bonds.
   • Linoleic acid: Also a polyunsaturated fatty acid, with less stability compared to saturated and monounsaturated fats.
   • Erucic acid: A monounsaturated omega-9 fatty acid. Higher amounts of erucic acid can indicate spoilage, especially in oils not intended to contain high levels of this fatty acid.
3. Why Erucic Acid Indicates Spoilage:
   • Typically, oils are expected to have certain levels of fatty acid profiles based on their source. When these profiles change, particularly with an increase in erucic acid, it can indicate spoilage or contamination.
   • In some contexts, erucic acid is also used as a marker in laboratory settings for measuring oil degradation or changes.
4. Conclusion:
   • Given that higher erucic acid content can be an indicator of oil spoilage, the correct answer to this question is erucic acid, which is typically not desired in high amounts unless specifically sourced from certain oils like rapeseed oil.