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^*

^*Šī darba korespondējošais autors

Pētījuma izpildes rezultāts: Devums žurnālam › Zinātniskais raksts (žurnālā) › koleģiāli recenzēts

22 Atsauces (Scopus)

Kopsavilkums

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.].

Oriģinālvaloda	Angļu
Lapas (no-līdz)	63-71
Lapu skaits	9
Žurnāls	Journal of Sol-Gel Science and Technology
Sējums	91
Izdevuma numurs	1
DOIs	https://doi.org/10.1007/s10971-019-05020-4
Publikācijas statuss	Publicēts - 15 jūl. 2019
Ārēji publicēts	Jā

Piekļuve Dokumentiem

10.1007/s10971-019-05020-4

Citi faili un saites

Saite uz publikāciju Scopus

Citēt šo

@article{42c66fe0110442a3b94270e62dd99f6c,

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",

note = "Publisher Copyright: {\textcopyright} 2019, Springer Science+Business Media, LLC, part of Springer Nature.",

year = "2019",

month = jul,

day = "15",

doi = "10.1007/s10971-019-05020-4",

language = "English",

volume = "91",

pages = "63--71",

journal = "Journal of Sol-Gel Science and Technology",

issn = "0928-0707",

publisher = "Springer Netherlands",

number = "1",

}

TY - JOUR

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

U2 - 10.1007/s10971-019-05020-4

DO - 10.1007/s10971-019-05020-4

M3 - Article

AN - SCOPUS:85065768040

SN - 0928-0707

VL - 91

SP - 63

EP - 71

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

Kopsavilkums

Piekļuve Dokumentiem

Citi faili un saites

Nospiedums

Citēt šo