Discussion
Free fatty acid content of an oil is an indication of
Answer: D
Correct answer: Hydrolytic deterioration
Free fatty acids arise when triglycerides are split by water, usually with lipase as the catalyst, so their level records how much hydrolysis the oil has undergone. It is a history of storage conditions: damp seed, delayed processing and warm storage all raise it.
Oxidative deterioration is a separate pathway measured by peroxide value for the primary stage and anisidine value for the secondary. Free fatty acids matter commercially as well as technically, since every point of acidity must be neutralised, and neutralisation removes some neutral oil along with it.
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