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A detailed theoretical and physico-chemical investigation of synthesized pharmaceutically active ionic liquids.

In this work the correlation between lipophilicity descriptor and Fusarium growth rate for newly synthesized ionic liquids was established.

In this work, the possibilities and benefits of using an ionic liquid as a potential dietary supplement are presented and discussed for the first time. Ionic liquids prevent the development of microorganisms due to high ion concentration and thus, prevent perishability of the food products. Thermal stability, structure, as well as the experimental density and viscosity in the temperature range from 20 to 50 °C and at the atmospheric pressure 1×10 5 Pa of newly synthesized cholinium taurate ionic liquid, [Chol][Tau], are determined. According to the performed physicochemical characterization, it can be concluded that the synthesized ionic liquid is suitable for application in the food industry. The temperature variation of viscosity and density is discussed in terms of processes, packaging, and storage of [Chol][Tau]. Also, the antiproliferative activity of [Chol][Tau] is determined and compared with those obtained for ascorbic acid and Aspirin ® as the standards.