Characterization of xylitol or citric acid:choline chloride:water mixtures: Structure, thermophysical properties, and quercetin solubility

López, Noelia, Delso, Ignacio, Matute, David, Lafuente, Carlos and Artal, Manuela (2020) Characterization of xylitol or citric acid:choline chloride:water mixtures: Structure, thermophysical properties, and quercetin solubility. Food Chemistry, 306. ISSN 0308-8146

[img]
Preview
PDF (xilitol_DES) - Accepted Version
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (488kB) | Preview

Abstract

The industrial implementation of new eco-friendly solvents has highlighted the need to analyse both the structures and thermophysical properties of these solvents. Here, two deep eutectic solvents (DESs) used in the agro-food field were studied: xylitol:choline chloride:water (1:2:3 M ratio), XoCH, and citric acid:choline chloride:water (1:1:6 M ratio), CiCH. The H-bond network between the components of each DES was evaluated and the diffusion coefficients at 298.15 K were calculated using NMR spectroscopy. In addition, seven thermophysical properties were determined from 278.15 to 338.15 K. Also, the solubility of quercetin in water and in the two eutectic mixtures was measured and the interactions between components were studied. NMR experiments revealed the presence of water within the supramolecular structure of XoCH, but CiCH is a “DES-in-water” solution. Based on the results, XoCH is the most compact mixture. Finally, quercetin was remarkably more soluble in the studied DESs than in pure water.

Item Type: Article
Additional Information: Acknowledgments: This research was supported by Gobierno de Aragón (Grant E31_17R), Fondo de Desarrollo Regional “Construyendo Europa desde Aragón”. The authors would like to thank the financial assistance.
Faculty \ School: Faculty of Science > School of Pharmacy
Depositing User: LivePure Connector
Date Deposited: 25 May 2022 10:30
Last Modified: 09 Jun 2022 00:28
URI: https://ueaeprints.uea.ac.uk/id/eprint/85152
DOI: 10.1016/j.foodchem.2019.125610

Actions (login required)

View Item View Item