Synthesis of lipophilic antioxidant tyrosol laurate using imidazolium ionic liquid [Bmim]HSO

Antioxidant activity Esterification Ionic liquids Lauric acid Tyrosol laurate

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
13 Jan 2024
Historique:
received: 02 10 2023
revised: 29 12 2023
accepted: 10 01 2024
medline: 19 1 2024
pubmed: 19 1 2024
entrez: 18 1 2024
Statut: aheadofprint

Résumé

Tyrosol is a natural phenolic compound with potent antioxidant properties in the field of food manufacturing. However, the low lipophilicity of tyrosol limited its application. Therefore, the construction of tyrosol laurate (Tyr-L) could effectively overcome the limitations of tyrosol. In this work, four ionic liquids (ILs) were applied for TYr-L preparation. Among them, the 1-butyl-3-methylimidazolium hydrogen sulfate ([Bmim]HSO

Identifiants

DOI: 10.1016/j.foodchem.2024.138418 PMID: 38237293
pubmed: 38237293
pii: S0308-8146(24)00066-9
doi: 10.1016/j.foodchem.2024.138418
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

138418

Informations de copyright

Copyright © 2024 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Yimei Wang (Y)

National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.

Yaoyao Zhang (Y)

National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China. Electronic address: zhangyaoyao@haut.edu.cn.

Xing Qiao (X)

National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China. Electronic address: qiaoxing@stu.ouc.edu.cn.

Shangde Sun (S)

National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China. Electronic address: shangdesun@haut.edu.cn.

Classifications MeSH