Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities

Yellow horn (Xanthoceras sorbifolia Bunge) contained abundant linoleic acid (LA), accounting for about 44% of its lipid. Here, LA was enriched by low temperature crystallization followed by urea complexation, and the optimal enrichment conditions were optimized with response surface methods (3:1 ratio of EtOH/FFA, crystallization at - 25 °C for 24.5 h; 2:1 ratio of urea/FFA1, 6.6:1 ratio of EtOH/urea, crystallization at - 10 °C for 22.4 h). Under these conditions, the final LA content and recovery were 97.10% and 62.09%, respectively. In vitro hypoglycemic studies suggested that the LA extract with stronger inhibition on α-glucosidase and lower one on α-amylase than acarbose exhibited a positive control for carbohydrate digestion with lower adverse effects. The enzyme kinetics and Lineweaver-Burk plots analyses revealed a reversible competitive inhibition on α-amylase and α-glucosidase. The findings of this research provided insights for the development of the LA extract as the functional component of health food.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01327-9.

Biodiesel production by combined fatty acids separation and subsequently enzymatic esterification to improve the low temperature properties

The poor low-temperature properties of biodiesel, which provokes easy crystallization at low temperature, can cause fuel line plugging and limits its blending amount with petro-diesel. This work aimed to study the production of biodiesel with a new process of improving the low temperature performance of biodiesel. Waste cooking oil was first hydrolyzed into fatty acids (FAs) by 60g immobilized lipase and 240g RO water in 15h. Then, urea complexation was used to divide the FAs into saturated and unsaturated components. The conditions for complexation were: FA-to-urea ratio 1:2 (w/w), methanol to FA ratio 5:1 (v/v), duration 2h. The saturated and unsaturated FAs were then converted to iso-propyl and methyl esters by lipase, respectively. Finally, the esters were mixed together. The CFPP of this mixture was decreased from 5°C to -3°C. Hydrolysis, urea complexation and enzymic catalyzed esterification processes are discussed in this paper.