Ionic Liquids in the Synthesis of Antioxidant Targeted Compounds

Mia Falkeborg*, Claire C. Berton-Carabin, Ling Zhi Cheong

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2 Citations (Scopus)


Oxidation of polyunsaturated lipids is a major cause of degradation of the sensory and nutritional quality of food products. The oxidation reactions lead to formation of volatile compounds generally associated with unpleasant flavors, which damages the sensory quality of foods. Lipid oxidation is also responsible for a loss of macro- and micronutrients, and leads to the formation of potentially toxic compounds.The interest in using antioxidants from natural sources is increasing, and ionic liquids (ILs) have attracted considerable attention as solvents in extraction and separation of antioxidants from natural materials. Additionally, ILs are also applied as reaction media for the lipophilization of natural antioxidant. Lipophilization of antioxidants improve the oil solubility and tailor the antioxidants to specific applications, according to the polar paradox and cutoff theories

Original languageEnglish
Title of host publicationIonic Liquids in Lipid Processing and Analysis: Opportunities and Challenges
Place of PublicationKidlington, Oxford
PublisherAOCS Press
ISBN (Print)9781630670481, 9781630670474
Publication statusPublished - 2016


  • Acetylated antioxidants
  • Antioxidant
  • Extraction
  • Ionic liquid
  • Modification
  • Oxidation
  • Volatile compounds


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