Electrochemical Evaluation of Lemon Juice as a Chelating Agent for Calcium Oxalate Crystal Prevention in Crystalluria

Bouha, Mohamed; Echajia, Malika; Berkani, Mohamed; Talfana, Abderrahmane; Forsal, Issam

doi:10.22034/abec.2024.716094

Electrochemical Evaluation of Lemon Juice as a Chelating Agent for Calcium Oxalate Crystal Prevention in Crystalluria

Document Type : Original Article

Authors

Mohamed Bouha ¹

Malika Echajia ¹

Mohamed Berkani ²

Abderrahmane Talfana ³

Issam Forsal ³

¹ Laboratory of Engineering in Chemistry and Physics of Matter, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

² Laboratory of Food Engineering and Technologies (LITA), Department of Chemistry and Environment, Faculty of Science and Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

³ Laboratory of Engineering and Applied Technologies, School of Technology, Sultan Moulay Slimane University, Beni Mellal, Morocco

10.22034/abec.2024.716094

Abstract

Crystalluria, characterized by the formation of calcium oxalate crystals, is a common urinary disorder. While increasing urinary volume is a traditional approach to manage this condition, novel therapeutic strategies are being explored. Lemon juice (LJ), rich in citric acid, is of particular interest due to its calcium ion chelating properties. This study evaluated the in vitro potential of LJ to inhibit calcium oxalate crystal formation. Using specialized electrodes (CPE-GC) and various electrochemical techniques (SWV, CV, LV, EIS), we characterized the interactions between LJ and calcium ions. Our findings, obtained from a simplified model using calcium carbonate, demonstrate the ability of LJ to effectively complex calcium ions, thereby reducing their availability for crystal formation. Although these results are promising, it's important to note that the experimental conditions do not fully replicate the complexity of physiological urine. In vivo studies are therefore necessary to confirm the efficacy of LJ in a clinical setting. In conclusion, lemon juice appears to be a promising approach for preventing calcium oxalate crystal formation. Its mechanism of action, based on calcium ion chelation, offers an alternative to conventional treatments. However, further research is required to evaluate its clinical efficacy and optimize its usage.

Keywords

Crystalluria

Calcium oxalate

Lemon juice

Chelation

Electrochemical methods

Subjects