Check https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidity

Also check https://www.differencebetween.com/difference-between-hydrolytic-and-oxidative-rancidity/amp/

This is not always the case. The decisive factor is the storage conditions. If, under the same storage conditions, fats are oxidized faster than oils, then this is due to the content of oxidation inhibitors in oils: antioxidants and stabilizers

Dear Dr Welela Meka Kedir . Unsaturated fats are more susceptible to oxidation than are saturated fats, meaning the more polyunsaturated a fat is, the faster it will go rancid. This is due to the more unstable double bonds, which allow more oxygen to react at those points. See the link: https://www.naturalproductsinsider.com/regulatory/understanding-rancidity-nutritional-lipids

Kindly see also the following very good link: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidity

Also see the following useful RG link: Article Evaluating the rancidity and quality of discarded oils in fa...

Kindly visit..

https://www.naturalproductsinsider.com/regulatory/understanding-rancidity-nutritional-lipids

Also check..

https://www.differencebetween.com/difference-between-hydrolytic-and-oxidative-rancidity/amp/

fats are composed of high amounts of saturated fatty acids which will take a solid form at room temperature whereas oils are composed of mainly unsaturated fatty acids which will take a liquid form at room temperature.

as well oils (liquids at room temperature) contain more carbon to carbon double bonds than fats (solid at room temperature). The lower melting point of oils is related to the higher degree of unsaturation. Fat molecules do not have the same degree of distortion and can pack closely together. so high oxidative rancidity occur in fat than oils

Check on this paper

https://repository.up.ac.za/bitstream/handle/2263/27690/02chapter2.pdf?sequence=3&isAllowed=y

https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=2965&context=etd

Dear Dr Welela Meka,

I invite you to read this article:

Chapter Oxidative Stability of Fats and Oils Measured by Differentia...

Best regards,

Pr Hambaba

Actually it is the other way round: solid fats have more saturated / less unsaturated fatty acids than oils are less prone to oxidation.

Oils are rich in unsaturated fatty acids, so they are more susceptible to oxidative rancidity, due to the sensitivity of the double bonds to react with oxygen to be saturated, so the higher the number of these bonds, the more sensitive the compound to react with oxygen... Therefore, fish and poultry meat are more susceptible to spoilage because they are rich in these unsaturated fatty acids ... However, in the oxidative system there are many factors that affect the susceptibility of these acids to oxidation and that may increase or decrease the sensitivity of these acids to oxidation, such as mineral ions, antioxidants such as vitamin E, calcium salts and natural extracts because it has anti-oxidant properties.

1. What are the basic differences between Fat, Lipid, Oil?

Ans: Combination of large volumes of fatty acids and glycerol is Fat, Fat is defined as lipid when the volume decreased amount in two types of density in high and low concentration. The liquid state of lipid in a concentrated volume (saturated or unsaturated) is known as oil.

2. What are the basic differences among Saturated, Unsaturated, and Free Fatty Acids?

Ans: Free Fatty Acids (FFA): Free fatty acids (FFA) are produced by the hydrolysis of oils and fats. FFA is the type of unsaturated in nature.

•Saturated Fatty Acids: A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds. A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond.

•Unsaturated Fatty Acids: An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain.

3. When do Fats acts as oxidative rancid to their character?

Ans: The high amount of Poly Unsaturated Fatty Acids (PUFA) in fat leads the molecule to be less stable, vulnerable to rancid, and rapidly oxidized by air. Saturated fatty acids are stable in dry, cold atmospheres. However, the presence of additional functions or unsaturated bonds in the fatty acid chains can make them chemically reactive to the oxygen and moisture in ambient air.

4. Why is Fat vulnerable to rancid than oil?

According to the Encyclopedia of Analytical Science (Brondz, 2005)

The general rule is that fatty acid samples should be kept at temperatures between −20°C and −70°C, and the samples should be protected from exposure to direct light. To protect the samples against oxygen and moisture, they should be stored under N2, He, or Ar in a sealed container. Unprotected polyunsaturated fatty acids will auto-oxidize rapidly. Any peroxides present in the extraction liquids can produce artifacts.

I thought the opposite opinion , oil is more susceptible to oxidation than solid fats. The reason is due to the nature of the unsaturated bonds in the oil, in addition to the fact thats all of the bounds in the fats are hydrogenated so they are less exposure to oxidation

Thank you all!