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
N1 - Funding Information:
Acknowledgements AK would like to express sincere gratitude for Fellowship administrated by The Japan Society for the Promotion of Science (JSPS). Fellow’s ID No. L12546. The authors are thankful to Dr. Z. Stankeviciute for helpful discussions and Ms. V. Vegelyte for technical assistance.
Publisher Copyright:
© 2019, Springer Science+Business Media, LLC, part of Springer Nature.
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.].
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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 -