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).