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Revista de la Sociedad Química del Perú

versión impresa ISSN 1810-634X


VASQUEZ QUISPESIVANA, Wilfredo L.  y  GLORIO PAULET, Patricia. Obtaining calcium and magnesium from mussel shell (Aulacomya ater Molina) for the enrichment of nectar from the peach (Prunus persica L.) blanquillo variety. Rev. Soc. Quím. Perú [online]. 2007, vol.73, n.4, pp.235-248. ISSN 1810-634X.

To aim the obtaining of food ingredient quality Ca and Mg citrate salts from mussel shells, the minerals were dissolved by acid lixiviation under boiling conditions. The yields of this dissolution process were analyzed under a 3x3 (α= 0,05%) Completely Randomized Factorial Design (grounded mussel shell levels: 3, 4, 5% and hydrochloric acid levels 3, 5, 7%). The highest yield (95,94% p/p) was found when using 4% grounded shell and 7% acid. Dissolved elements were mainly: Ca, Mg, Cu, Zn, Mn, Fe, K, Na, and P; and the insoluble ones (4,06%): Si, Pb and As. The addition of boiling citric acid solution (60% p/v) and a KOH solution (60% p/v) allowed the precipitation of the white Ca and Mg citrate salts from mineral solution. Further washing, drying and hammer milling treatments on salts followed. The peach nectar containing 1,71% citrate salts fulfilled the physical, chemical and microbiological requirements established for nectar; it showed high sensory acceptability and bioavailability for Ca and Mg assayed by an in vitro method was 27,65% and 27,63% for Ca and Mg, respectively.

Palabras clave : Mussels shells; fortification; calcium; magnesium; peach.

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