Experimental re-melting of a continental crust: probing the deep storage zone of Campi Flegrei and Vesuvius magmas

Abstract

Mantle magmas interact with surrounding rocks during their ascent and storage in the continental crust, leading to open system processes as wall rock partial melting. In this study, we have experimentally investigated the reactions between a leucosome depleted migmatite and a primitive K-basaltic of Campi Flegrei (Italy). Experiments were carried out at pressure of 0.8 GPa temperatures from 1250 °C to 1050 °C and constant temperature and thermal gradient conditions. The experimental products consist of biotite-free migmatite, glass and crystals of clinopyroxene, olivine, plagioclase and Cr-spinel with proportions that vary as a function of temperature. Open system isothermal experiments indicate that the chemistry of melts and phase relationships are controlled by the high Al₂O₃ content of leucosome depleted migmatite with the glass composition shifting from K-trachybasalt towards shoshonite as the temperature decreases from 1200 °C to 1125 °C. At temperatures \(\le\)1150°C, migmatite assimilation is not exclusively due to the assimilation fractional crystallization process because evidence of mingling and mixing is observed. T-gradient experiment shows melt composition ranging from shoshonite to phono-tephrite moving from the slightly crystalline zone (T = 1250 –1210 °C) at the bottom of the capsule towards the highly crystalline zone (T = 1160 –1140 °C). This SiO₂-constant trend indicates that at temperature below the basalt solidus, the assimilation of leucosome depleted crust is represented almost exclusively by the biotite breakdown, leading to the increase in Al, Mg, Fe, Ti, and K activities in the system. The shoshonitic composition obtained in our experiments could represent the parental magma for both Campi Flegrei volcanic district and Vesuvius magmatic systems, indicating modification in a deep storage zone through mixing with the partial melts derived from restitic continental crust.