A novel synthetic approach for the calcium hydroxyapatite from the food products

Inga Grigoraviciute-Puroniene; Aleksej Zarkov; Kanji Tsuru; Kunio Ishikawa; Aivaras Kareiva

doi:10.1007/s10971-019-05020-4

A novel synthetic approach for the calcium hydroxyapatite from the food products

Inga Grigoraviciute-Puroniene
, Aleksej Zarkov
, Kanji Tsuru
, Kunio Ishikawa
, Aivaras Kareiva^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

Abstract

In this study, for the synthesis of calcium hydroxyapatite (Ca₁₀(PO₄)₆(OH)₂; CHAp), an environmentally-friendly water-based sol–gel chemistry approach using food products as calcium and phosphorus precursors has been developed. In the sol–gel processing, the food products having the greatest calcium and phosphorus concentrations and the calculated calcium and phosphorus molar ratio closest to Ca/P = 1.67 were selected as starting materials (hard cheese “Dziugas”, preserved Atlantic sardines in oil, low-fat yogurt “Dobilas”, and pumpkin seeds). The synthesis products were investigated by thermal analysis (TG/DTG-DSC), infrared spectroscopy (FT-IR), X-ray powder diffraction (XRD) analysis, and scanning electron microscopy (SEM). The content of Ca and P in the food products was determined by means of ICP-OES. [Figure not available: see fulltext.].

Original language	English
Pages (from-to)	63-71
Number of pages	9
Journal	Journal of Sol-Gel Science and Technology
Volume	91
Issue number	1
DOIs	https://doi.org/10.1007/s10971-019-05020-4
Publication status	Published - 15 Jul 2019
Externally published	Yes

Keywords

Calcium hydroxyapatite
Food products
Morphology
Phase purity
Sol–gel synthesis

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10.1007/s10971-019-05020-4

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title = "A novel synthetic approach for the calcium hydroxyapatite from the food products",

abstract = "In this study, for the synthesis of calcium hydroxyapatite (Ca10(PO4)6(OH)2; CHAp), an environmentally-friendly water-based sol–gel chemistry approach using food products as calcium and phosphorus precursors has been developed. In the sol–gel processing, the food products having the greatest calcium and phosphorus concentrations and the calculated calcium and phosphorus molar ratio closest to Ca/P = 1.67 were selected as starting materials (hard cheese “Dziugas”, preserved Atlantic sardines in oil, low-fat yogurt “Dobilas”, and pumpkin seeds). The synthesis products were investigated by thermal analysis (TG/DTG-DSC), infrared spectroscopy (FT-IR), X-ray powder diffraction (XRD) analysis, and scanning electron microscopy (SEM). The content of Ca and P in the food products was determined by means of ICP-OES. [Figure not available: see fulltext.].",

keywords = "Calcium hydroxyapatite, Food products, Morphology, Phase purity, Sol–gel synthesis",

author = "Inga Grigoraviciute-Puroniene and Aleksej Zarkov and Kanji Tsuru and Kunio Ishikawa and Aivaras Kareiva",

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T1 - A novel synthetic approach for the calcium hydroxyapatite from the food products

AU - Grigoraviciute-Puroniene, Inga

AU - Zarkov, Aleksej

AU - Tsuru, Kanji

AU - Ishikawa, Kunio

AU - Kareiva, Aivaras

PY - 2019/7/15

Y1 - 2019/7/15

N2 - In this study, for the synthesis of calcium hydroxyapatite (Ca10(PO4)6(OH)2; CHAp), an environmentally-friendly water-based sol–gel chemistry approach using food products as calcium and phosphorus precursors has been developed. In the sol–gel processing, the food products having the greatest calcium and phosphorus concentrations and the calculated calcium and phosphorus molar ratio closest to Ca/P = 1.67 were selected as starting materials (hard cheese “Dziugas”, preserved Atlantic sardines in oil, low-fat yogurt “Dobilas”, and pumpkin seeds). The synthesis products were investigated by thermal analysis (TG/DTG-DSC), infrared spectroscopy (FT-IR), X-ray powder diffraction (XRD) analysis, and scanning electron microscopy (SEM). The content of Ca and P in the food products was determined by means of ICP-OES. [Figure not available: see fulltext.].

AB - In this study, for the synthesis of calcium hydroxyapatite (Ca10(PO4)6(OH)2; CHAp), an environmentally-friendly water-based sol–gel chemistry approach using food products as calcium and phosphorus precursors has been developed. In the sol–gel processing, the food products having the greatest calcium and phosphorus concentrations and the calculated calcium and phosphorus molar ratio closest to Ca/P = 1.67 were selected as starting materials (hard cheese “Dziugas”, preserved Atlantic sardines in oil, low-fat yogurt “Dobilas”, and pumpkin seeds). The synthesis products were investigated by thermal analysis (TG/DTG-DSC), infrared spectroscopy (FT-IR), X-ray powder diffraction (XRD) analysis, and scanning electron microscopy (SEM). The content of Ca and P in the food products was determined by means of ICP-OES. [Figure not available: see fulltext.].

KW - Calcium hydroxyapatite

KW - Food products

KW - Morphology

KW - Phase purity

KW - Sol–gel synthesis

UR - https://www.scopus.com/pages/publications/85065768040

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SN - 0928-0707

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JO - Journal of Sol-Gel Science and Technology

JF - Journal of Sol-Gel Science and Technology

IS - 1

ER -

A novel synthetic approach for the calcium hydroxyapatite from the food products

Abstract

Keywords

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