Rancidity of fats can be prevented by antioxidants.
A.True
B.False

Hint: Rancidity happens when fat is exposed to heat, light, or oxygen over a period of time. The fat breaks down into smaller particles called fatty acids. This process eventually results in rancidity and creates a bad smell, changes in colour, and the negative change called oxidation.

Complete step by step answer:
Rancidity is the complete or incomplete oxidation or hydrolysis of oils and fats, when exposed to air, moisture, light, or by the bacterial action, resulting in unpleasant taste and odour of food.
Rancidity can be prevented by the following method.
1.By storing foods away from light because in the absence of light the oxidation process of fats and oils slows down and thus rancidity is retarded.
2.And by adding antioxidants to foods containing oils and fats.
BHA is a phenolic antioxidant. Its full form is Butylated hydroxyanisole. Phenolic antioxidants help us by preventing rancidity of fats and oils in food and by protecting the food against lipid oxidation.
Thus, we know that Rancidity of fats is prevented by antioxidants.

Therefore, the correct answer is option (A).

Note: On keeping the food (mainly oil and fats) for a very long time, the oxidation of oils and fats changes the taste and odour of food and makes them unfit for us to consume it. So, beside adding antioxidants, we prevent this rancidity by storing the food in air tight containers. To prevent rancidity, packed food items are flushed with an inert gas like nitrogen. Nitrogen is an inert gas. It is used during the packaging process to exclude and remove air and in particular, oxygen. Oxygen is a highly reactive gas, so it likes to combine with other molecules, which results in food spoiling or losing its freshness.