Name the two antioxidants which are usually added to fat and oil-containing food to prevent rancidity.

When we use old, left over cooking oil for making food stuff, it is found to have foul odour called rancidity.

i. Rancidity is an oxidation reaction.

ii. When oils or fats are left aside for a long time, they undergo air oxidation and become rancid.

iii. By keeping food in air tight container helps to slow down oxidation.

iv. Rancidity in the food stuff cooked in oil or ghee is prevented by using antioxidants.

v. Hence, two antioxidants which are usually added to fat and oil-containing food to prevent rancidity are nitrogen and ascorbic acid.