000118635 001__ 118635
000118635 005__ 20240319080950.0
000118635 0247_ $$2doi$$a10.1016/j.foodchem.2022.133745
000118635 0248_ $$2sideral$$a129778
000118635 037__ $$aART-2022-129778
000118635 041__ $$aeng
000118635 100__ $$aJaén, Janira
000118635 245__ $$aDevelopment of an analytical method for the determination of mineral oil aromatic hydrocarbons (MOAH) from printing inks in food packaging
000118635 260__ $$c2022
000118635 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118635 5203_ $$aAn analysis method was developed to detect chemical markers of mineral oil aromatic hydrocarbons (MOAH) from offset printing inks in food packaging materials. 16 aromatic hydrocarbons were used as target analytes and different solid phase extraction procedures (SPE) and gas chromatography coupled to mass spectrometry (GC–MS) were tested. The concentration range studied was 0.1–7.5 µg g−1 with R2 higher than 0.9963, intraday RSD values below 5 %, RSD values between days lower than 12 %, recoveries higher than 80 %, LOD and LOQ lower than 0.09 μg g−1. Ten of the target analytes were identified in offset printing inks at concentrations between 2.28 and 8.59 µg g−1. Nine of them were also identified in the food packages examined in concentrations ranging from 0.10 to 0.33 µg g−1. These compounds were: methylnaphthalene, 2-methylnaphthalene, biphenyl, 2,6-dimethylnaphthalene, acenaphthene, 3,3′,5,5′-tetramethylbiphenyl, 4,6-dimethyldibenzothiophene, 1-methylpyrene, benzo(b)naphtha(1,2-d)thiophene and 9,9′-dimethylfluorene. Mineral oil in food packaging was previously analysed by GC with flame ionization detection (FID).
000118635 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20R$$9info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00
000118635 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118635 590__ $$a8.8$$b2022
000118635 592__ $$a1.624$$b2022
000118635 591__ $$aCHEMISTRY, APPLIED$$b5 / 72 = 0.069$$c2022$$dQ1$$eT1
000118635 593__ $$aAnalytical Chemistry$$c2022$$dQ1
000118635 591__ $$aNUTRITION & DIETETICS$$b5 / 87 = 0.057$$c2022$$dQ1$$eT1
000118635 593__ $$aMedicine (miscellaneous)$$c2022$$dQ1
000118635 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 142 = 0.063$$c2022$$dQ1$$eT1
000118635 593__ $$aFood Science$$c2022$$dQ1
000118635 594__ $$a14.9$$b2022
000118635 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118635 700__ $$0(orcid)0000-0001-8893-0963$$aDomeño, Celia$$uUniversidad de Zaragoza
000118635 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000118635 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000118635 773__ $$g397 (2022), 133745 [9 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000118635 8564_ $$s1412495$$uhttps://zaguan.unizar.es/record/118635/files/texto_completo.pdf$$yVersión publicada
000118635 8564_ $$s2672331$$uhttps://zaguan.unizar.es/record/118635/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118635 909CO $$ooai:zaguan.unizar.es:118635$$particulos$$pdriver
000118635 951__ $$a2024-03-18-12:56:46
000118635 980__ $$aARTICLE