Physicochemical Characteristics of Chicken Eggshell Flour Produced by Hydrochloric Acid and Acetic Acid Extraction

Rosnah Rosnah; Nurpudji A.  Taslim; Andi Makbul  Aman; Irfan  Idris; Suryani  As’ad; Agussalim  Bukhari; Elly  Wahyudin

doi:10.3889/oamjms.2021.6238

Authors

Rosnah Rosnah Department of Nutrition, Poltekkes Kemenkes Kendari, Kendari, Indonesia https://orcid.org/0000-0003-2752-3111
Nurpudji A. Taslim Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia https://orcid.org/0000-0003-1349-5367
Andi Makbul Aman Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia
Irfan Idris Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia https://orcid.org/0000-0002-7350-8687
Suryani As’ad Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia
Agussalim Bukhari Faculty of Medicine, Universitas Hasanuddin, Makassar, Indonesia
Elly Wahyudin Department of Pharmacy, Faculty of Pharmacy, Universitas Hasanuddin, Makassar, Indonesia https://orcid.org/0000-0002-4602-787X

DOI:

https://doi.org/10.3889/oamjms.2021.6238

Keywords:

Physicochemical characteristics, Extraction, Eggshell flour, Hydrochloric acid, Acetic acid

Abstract

Backgrdound: Several previous researchers have prepared chicken eggshell flour using hydrochloric acid (HCl) and acetic acid (CH3COOH) solvents. However, the results of the physicochemical characteristics still very diverse. This study aims to produce chicken eggshell flour using two different types of solvents (4% HCl and CH₃COOH 2N) and determine the proper solvent to obtain better physicochemical characteristics.

Method: This type of research was descriptive quantitative. The research stages initiated by preparing chicken eggshell samples by maceration using 4% HCl and CH₃COOH 2N. Afterward, chemical characteristics (moisture content, ash, calcium carbonate, calcium, and phosphorus) and physical characteristics (yield) of eggshell flour were determined. Processing and data conducted by using the IBM SPSS statistic program

Result: The higher levels of calcium, calcium carbonate, phosphorus, ash, yield, and lower water content of the eggshell powder were generated by extraction using 4% HCl than 2N acetic acid (CH₃COOH).

Conclusion: The physicochemical characteristics of the eggshell powder extracted from the 4% HCl were better than the 2N acetic acid (CH₃COOH)

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Plum Analytics Artifact Widget Block

References

Schaafsma A, Pakan I, Hofstede GJ, Muskiet FA, Van Der Veer E, De Vries PJ. Mineral, amino acid, and hormonal composition of chicken eggshell powder and the evaluation of its use in human nutrition. Poult Sci. 2000;79(12):1833-8. https://doi.org/10.1093/ps/79.12.1833 PMid:11194049 DOI: https://doi.org/10.1093/ps/79.12.1833

Ajala EO, Eletta O, Ajala MA, Oyeniyi SK. Characterization and evaluation of chicken eggshell for use as a bio-resource. Arid Zone J Eng Technol Environ. 2018;14(1):26-40.

Hart A. Mini-review of waste shell-derived materials’ applications. Waste Manage Res. 2020;38(5):514-27. https://doi.org/10.1177/0734242x19897812 PMid:31928177 DOI: https://doi.org/10.1177/0734242X19897812

Owuamanam S, Cree D. Progress of bio-calcium carbonate waste eggshell and seashell fillers in polymer composites: A review. J Composit Sci. 2020;4(2):70. https://doi.org/10.3390/jcs4020070 DOI: https://doi.org/10.3390/jcs4020070

Daengprok W, Naivikul O, Pornsinlpatip P, Issigonis K. Chicken eggshell matrix proteins enhance calcium transport in the human intestinal epithelial cells, Caco-2. J Agric Food Chem. 2003;51(20):6056-61. https://doi.org/10.1021/jf034261e PMid:13129316 DOI: https://doi.org/10.1021/jf034261e

Hunton P. Research on eggshell structure and quality. Braz J Poult Sci. 2005;7(2):67-71. DOI: https://doi.org/10.1590/S1516-635X2005000200001

Ali M, Badawy W. Utilization of eggshells by-product as a mineral source for fortification of bread strips. J Food Dairy Sci. 2017;8(11):455-9. https://doi.org/10.21608/jfds.2017.38960 DOI: https://doi.org/10.21608/jfds.2017.38960

Domrongpokkaphan V, Khemkhao M. Calcium chloride produced from eggshell for vegetable washing. J App Sci. 2017;16(2):1-7. https://doi.org/10.14416/j.appsci.2017.09.001 DOI: https://doi.org/10.14416/j.appsci.2017.09.001

Omi N, Ezawa I. Effect of egg-shell ca on preventing of bone loss after ovariectomy. J Home Econ Jpn. 1998;49(3):277-82.

Szeleszczuk Ł, Pisklak DM, Kuras M, Wawer I. In vitro dissolution of calcium carbonate from the chicken eggshell: A study of calcium bioavailability. Int J Food Propert. 2015;18(12):2791-9. https://doi.org/10.1080/10942912.2015.1004587 DOI: https://doi.org/10.1080/10942912.2015.1004587

Chakraborty MA. Chicken eggshell as calcium supplement tablet. Int J Sci Eng Manage. 2016;1(5):45-9.

Barbara D, Marta J, Beata SM, Florian R. Use of eggshells as a raw material for production of calcium preparations. Czech J Food Sci. 2017;34(4):313-7. https://doi.org/10.17221/59/2016-cjfs DOI: https://doi.org/10.17221/59/2016-CJFS

Aminah S, Meikawati W. Calcium content and flour yield of poultry eggshell with acetic acid extraction. In: The 4th University Research Colloquium (URECOL). Surakarta: Universitas Muhammadiyah Surakarta; 2016. p. 49-53. Available from: http://www.publikasiilmiah.ums.ac.id/handle/11617/7741. [Last accessed on 2021 May 15].

Suptijah P, Jacoeb AM, Deviyanti N. Karakterisasi dan bioavailabilitas nanokalsium cangkang udang vannamei (Litopenaeus vannamei). J Akuatika. 2012;3(1):63-73.

Garnjanagoonchorn W, Changpuak A. Preparation and partial characterization of eggshell calcium chloride. Int J Food Propert. 2007;10(3):497-503. https://doi.org/10.1080/10942910600919484 DOI: https://doi.org/10.1080/10942910600919484

Gongruttananun N. Effects of eggshell calcium on productive performance, plasma calcium, bone mineralization, and gonadal characteristics in laying hens. Poult Sci. 2011;90(2):524-9. https://doi.org/10.3382/ps.2010-01003 PMid:21248354 DOI: https://doi.org/10.3382/ps.2010-01003

Ooi DJ, Iqbal S, Ismail M. Proximate composition, nutritional attributes and mineral composition of Peperomia pellucida L. (ketumpangan air) grown in Malaysia. Molecules. 2012;17(9):11139-45. https://doi.org/10.3390/molecules170911139 PMid:22986924 DOI: https://doi.org/10.3390/molecules170911139

Segura-Campos M, Pérez-Hernández R, Chel-Guerrero L, Castellanos-Ruelas A, Gallegos-Tintoré S, Betancur-Ancona D. Physicochemical and functional properties of dehydrated Japanese quail (Coturnix japonica) egg white. Food Nutr Sci. 2013;4(3):289-98. https://doi.org/10.4236/fns.2013.43039 DOI: https://doi.org/10.4236/fns.2013.43039

Yonata D, Aminah S, Hersoelistyorini W. Kadar kalsium dan karakteristik fisik tepung cangkang telur unggas dengan perendaman berbagai pelarut calcium. J Pangan Dan Gizi. 2017;7:82-93. https://doi.org/10.26714/jpg.10.1.2020.18-23 DOI: https://doi.org/10.26714/jpg.10.1.2020.18-23

Safitri AI, Muslihah SW. Kajian penambahan tepung cangkang telur ayam ras terhadap kadar kalsium, viskositas, dan mutu organoleptik susu kedelai. Majalah Kesehatan FKUB. 2014;1:149-60. https://doi.org/10.23917/jk.v6i1.5565 DOI: https://doi.org/10.23917/jk.v6i1.5565

Taslim NA, Rasyid H, Atmanegara MK, Angriavan S, Amelia R. Effect of chocolate soybean drink on nutritional status, gamma interferon, Vitamin D, and calcium in newly lung tuberculosis patients. Open Access Maced J Med Sci. 2020;8(T2):210-4. https://doi.org/10.3889/oamjms.2020.5233 DOI: https://doi.org/10.3889/oamjms.2020.5233

Amelia R, Taslim NA, Citrakesumasari C. The effects of soybean chocolate drink treatment on the calcium levels in patients with pulmonary tuberculosis. IJPHRD. 2019;10(4):869-73. DOI: https://doi.org/10.5958/0976-5506.2019.00814.3