Tailoring properties of natural deep eutectic solvents with water to facilitate their applications

Previously it was demonstrated that natural deep eutectic solvents (NADES) are promising green solvents for the extraction of natural products. However, despite their potential, an obvious disadvantage of NADES is the high viscosity. Here we explored the dilution effect on the structures and physico...

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Bibliographic Details
Published in:Food chemistry Vol. 187; pp. 14 - 19
Main Authors: Dai, Yuntao, Witkamp, Geert-Jan, Verpoorte, Robert, Choi, Young Hae
Format: Journal Article
Language:English
Published: England 15.11.2015
Subjects:
Biological Products - analysis
Chalcone - analogs & derivatives
Chalcone - analysis
Chemical Phenomena
cosmetics
drugs
enzymatic reactions
food processing
Fourier transform infrared spectroscopy
Glucosides - analysis
hydrogen bonding
Magnetic Resonance Spectroscopy
nuclear magnetic resonance spectroscopy
physicochemical properties
quercetin
Quercetin - analysis
solvents
Solvents - chemistry
Spectroscopy, Fourier Transform Infrared
Viscosity
Water - chemistry
Carthamin
Hydrogen bonding
Natural deep eutectic solvents
Quercetin
Stabilizing capacity
Water content
ISSN:0308-8146, 1873-7072, 1873-7072
Online Access:Get full text
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Summary:Previously it was demonstrated that natural deep eutectic solvents (NADES) are promising green solvents for the extraction of natural products. However, despite their potential, an obvious disadvantage of NADES is the high viscosity. Here we explored the dilution effect on the structures and physicochemical properties of NADES and their improvements of applications using quercetin and carthamin. The results of FT-IR and (1)H NMR experiments demonstrated that there are intensive H-bonding interactions between the two components of NADES and dilution with water caused the interactions weaken gradually and even disappeared completely at around 50% (v/v) water addition. A small amount of water could reduce the viscosity of NADES to the range of water and increase the conductivity by up to 100 times for some NADES. This study provides the basis for modulating NADES in a controllable way for their applications in food processing, enzyme reactions, pharmaceuticals and cosmetics.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2015.03.123