000121083 001__ 121083 000121083 005__ 20240319080950.0 000121083 0247_ $$2doi$$a10.1016/j.foodchem.2021.130592 000121083 0248_ $$2sideral$$a131821 000121083 037__ $$aART-2022-131821 000121083 041__ $$aeng 000121083 100__ $$0(orcid)0000-0002-8765-4319$$aVera, Paula$$uUniversidad de Zaragoza 000121083 245__ $$aThe migration of NIAS from ethylene-vinyl acetate corks and their identification using gas chromatography mass spectrometry and liquid chromatography ion mobility quadrupole time-of-flight mass spectrometry 000121083 260__ $$c2022 000121083 5060_ $$aAccess copy available to the general public$$fUnrestricted 000121083 5203_ $$aAn exhaustive migration study of eight corks, made of ethylene–vinyl acetate, was carried out to identify any non-volatile and volatile compounds using an untargeted approach. The challenge associated with the structural elucidation of unknowns was undertaken using both ultra-high-performance liquid chromatography coupled to an ion-mobility separation quadrupole-time of flight mass spectrometer and gas chromatography mass spectrometry. A total of fifty compounds were observed to migrate from the corks, and among these additives such as antioxidants (Butyl 4-hydroxybenzoate, Irganox 1010, Irganox 1075, Irgafos 168 and BHT) or lubricants (EBO and octadecanamide, N,N'-1,2-ethanediylbis-) were identified. A high proportion (84%) of the detected compounds was non-intentionally added substances (NIAS), and included several cyclic oligomers with different chain sequences. NIAS, such as 2,6-bis(1,1-dimethylethyl)-4-ethyl and 7,9-ditert-butyl-1-oxaspiro[4.5]deca-6,9-diene-2,8-dione, break-down products, including hexa-, hepta- and nonadecanamide, N,N'-1,2-ethanediylbis-, and oxidation products were also identified. One cork was found to be unsuitable for use as a food contact material. 000121083 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-20R$$9info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00 000121083 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000121083 590__ $$a8.8$$b2022 000121083 592__ $$a1.624$$b2022 000121083 591__ $$aCHEMISTRY, APPLIED$$b5 / 72 = 0.069$$c2022$$dQ1$$eT1 000121083 593__ $$aAnalytical Chemistry$$c2022$$dQ1 000121083 591__ $$aNUTRITION & DIETETICS$$b5 / 87 = 0.057$$c2022$$dQ1$$eT1 000121083 593__ $$aMedicine (miscellaneous)$$c2022$$dQ1 000121083 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 142 = 0.063$$c2022$$dQ1$$eT1 000121083 593__ $$aFood Science$$c2022$$dQ1 000121083 594__ $$a14.9$$b2022 000121083 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000121083 700__ $$0(orcid)0000-0003-2638-9221$$aCanellas, Elena$$uUniversidad de Zaragoza 000121083 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza 000121083 700__ $$aDreolin, Nicola 000121083 700__ $$aGoshawk, Jeff 000121083 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000121083 773__ $$g366 (2022), 130592 [10 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146 000121083 8564_ $$s2108495$$uhttps://zaguan.unizar.es/record/121083/files/texto_completo.pdf$$yVersión publicada 000121083 8564_ $$s2616117$$uhttps://zaguan.unizar.es/record/121083/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000121083 909CO $$ooai:zaguan.unizar.es:121083$$particulos$$pdriver 000121083 951__ $$a2024-03-18-13:01:30 000121083 980__ $$aARTICLE