Characterization of xylitol or citric acid: choline chloride: water mixtures: Structure, thermophysical properties, and quercetin solubility
López, Noelia ; Delso, Ignacio ; Matute, David ; Lafuente, Carlos (Universidad de Zaragoza) ; Artal, Manuela (Universidad de Zaragoza)
Resumen: 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.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2019.125610
Año: 2020
Publicado en: Food Chemistry 306 (2020), 125610 [9 pp.]
ISSN: 0308-8146
Originalmente disponible en: Texto completo de la revista
Factor impacto JCR: 7.514 (2020)
Categ. JCR: CHEMISTRY, APPLIED rank: 7 / 74 = 0.095 (2020) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 6 / 88 = 0.068 (2020) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 7 / 144 = 0.049 (2020) - Q1 - T1
Factor impacto SCIMAGO: 1.772 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA/E31-17R
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Física (Dpto. Química Física)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2022-01-20-22:56:17)
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Idioma: Inglés
DOI: 10.1016/j.foodchem.2019.125610
Año: 2020
Publicado en: Food Chemistry 306 (2020), 125610 [9 pp.]
ISSN: 0308-8146
Originalmente disponible en: Texto completo de la revista
Factor impacto JCR: 7.514 (2020)
Categ. JCR: CHEMISTRY, APPLIED rank: 7 / 74 = 0.095 (2020) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 6 / 88 = 0.068 (2020) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 7 / 144 = 0.049 (2020) - Q1 - T1
Factor impacto SCIMAGO: 1.772 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA/E31-17R
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Física (Dpto. Química Física)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2022-01-20-22:56:17)
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Record created 2020-09-30, last modified 2022-01-20