Abstract
The effect of temperature on isolation and characterization of hydroxyapatite (HAp) from tuna bone was evaluated at different temperatures ranging from 200 °C to 1200 °C. The calcined bones were characterized by thermo gravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray spectroscopy (EDX) and cytotoxicity assay. The FTIR and TGA results revealed the presence of inorganic and organic matrices in raw bone and a preserved carbonated group in the derived HAp. The XRD results of the derived HAp were coherent with the Joint Committee on Powder Diffraction Standards (JCPDS-09-0432/1996) data. In addition, FE-SEM results revealed the formation of nanostructured HAp (80–300 nm) at 600 °C and crystal agglomeration was observed with an increase in temperature. The calcium to phosphorous weight ratio was determined by EDX results of treated bones. Derived HAp with various crystal sizes had no cytotoxicity on the MG 63 cell line. Based on the analysis, we conclude that varying the isolation temperature between 600–900 °C has tremendous impact on the production of HAp from Thunnus obesus with required properties.
Highlights
Bone is a hierarchical structure and is made up of carbonated hydroxyapatite, type I collagen, non collagenous proteins and water
The color of the raw Thunnus obesus bone was observed as light yellow, which changed into black, tan and off-white when subjected to calcination at 300 °C, 400 °C, 500 °C and 600 °C temperatures, respectively
The present study shows the isolation of pure HAp from Thunnus obesus bone
Summary
Bone is a hierarchical structure and is made up of carbonated hydroxyapatite, type I collagen, non collagenous proteins and water. HAp can be derived either from a natural source or by a synthetic method. The thermal calcination method is commonly used for the isolation of natural HAp. Tuna (Thunnus obesus) is a fish species of great commercial importance in the tropical and subtropical waters of the Pacific, Atlantic and Indian oceans [23]. Thunnus obesus occupies 12% of the total amount of fish production in Korea (Production Database of Ministry of Maritime Affairs and Fisheries of Korea). It is usually processed as canned food and sliced raw meat in a factory and the by-products of tuna are affluent and collected at once [24]. The derived HAp can be used for various medical and industrial applications and substantially increases the economical value of Thunnus obesus bone
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