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

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

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


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 languageEnglish
Pages (from-to)63-71
Number of pages9
JournalJournal of Sol-Gel Science and Technology
Issue number1
Publication statusPublished - Jul 15 2019

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Ceramics and Composites
  • Chemistry(all)
  • Biomaterials
  • Condensed Matter Physics
  • Materials Chemistry


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