oxidative stability

Oxidative stability refers to a substance's resistance to reacting with oxygen over time. In foods like oils and fats, it indicates how long they can stay fresh without developing rancidity, which causes unpleasant flavors and odors. When fats oxidize, they form undesirable compounds that spoil quality and may be harmful. Factors like light, heat, and exposure to air accelerate oxidation. Maintaining oxidative stability involves using antioxidants or storing products properly to extend shelf life and preserve nutritional value and taste.