Conclusions
Overall utilization of agro-industrially processing waste is a good way
to add value to primary products, with the advantage of reducing waste
disposal problems. The study showed that MRSO maintained lower free
fatty acids content in comparison with the other vegetable oils, and was
rich in unsaturated fatty acids and contained 2.48% of
C22:2, which was not found in other vegetable oils. MRSO
oxidized when the temperature exceeded 60 ℃. The effects of antioxidants
on MRSO were in order of PG > TBHQ > BHT
>BHA, additionally Fe2+ and
Cu2+ accelerated the oxidation of MRSO.MRSO had the
greatest effects on inhibiting the growth of HepG-2 and HT-29 by as much
as 46% and 57% at 96 h. Thus MRSO may play a significant role in food
quality and human health in the future, however further study is
required to explore the mechanisms.
Acknowledgements This work was supported by Youth Fund Project
of Wuhan Donghu University (2021dhzk006).