Sugar-Derived Ionic Liquids


  • Alberto Marra Dipartimento di Chimica Università di Ferrara Via L. Borsari 46 I-44100 Ferrara;, Email:
  • Cinzia Chiappe Dipartimento di Chimica e Chimica Industriale Università di Pisa c/o Via Bonanno 33 I-56126 Pisa
  • Andrea Mele Dipartimento di Chimica, Materiali e Ingegneria Chimica 'G. Natta' Politecnico di Milano Via L. Mancinelli 7 I-20131 Milano



Arabinose, Diels-alder cycloaddition, Fructose, Glycosylation, Supported synthesis


Ionic liquids (ILs) are special molten salts with melting points below 100 °C that are typically constituted of organic cations (imidazolium, pyridinium, sulfonium, phosphonium, etc.) and inorganic anions. Due to their ionic nature, they are endowed with high chemical and thermal stability, good solvent properties, and non-measurable vapor pressure. Although the recycling of ILs partly compensate their rather high cost, it is important to develop new synthetic approaches to less expensive and environmentally sustainable ILs based on renewable raw materials. In fact, most of these alternative solvents are still prepared starting from fossil feedstocks. Until now, only a limited number of ionic liquids have been prepared from renewable sources (e.g. hydroxy acids, amino acids, terpenes), and even less from naturally occurring carbohydrates. This short review describes the synthesis and applications of chiral and achiral ILs obtained from inexpensive sugars.




How to Cite

A. Marra, C. Chiappe, A. Mele, Chimia 2011, 65, 76, DOI: 10.2533/chimia.2011.76.



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