000130957 001__ 130957
000130957 005__ 20240202151703.0
000130957 0247_ $$2doi$$a10.1016/j.foodchem.2018.08.109
000130957 0248_ $$2sideral$$a107921
000130957 037__ $$aART-2019-107921
000130957 041__ $$aeng
000130957 100__ $$aDreolin, Nicola
000130957 245__ $$aDevelopment and validation of a LC–MS/MS method for the analysis of bisphenol a in polyethylene terephthalate
000130957 260__ $$c2019
000130957 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130957 5203_ $$aBisphenol A (BPA) is widely recognized being an endocrine disrupter and it is employed in many food packaging applications. Although it is not intended to take part in the manufacture of polyethylene terephthalate (PET) food grade, the presence of BPA in recycled PET should not be neglected. To satisfy the increasing need to ensure “BPA-free” articles, a liquid chromatography-tandem mass spectrometry method was developed. The crucial step in the sample preparation was the total dissolution/reprecipitation of the polymer. The repeatability of the method (RSD%, n = 6) was lower than 7.6%, while HorRat values ranged between 0.3 and 0.5. Limits of detection and quantitation were 1.0 and 3.3 ng g-1, respectively. Recovery ranged from 89 to 107%. The method was applied to 23 samples of virgin and recycled pellets, preforms and bottles. Migration tests were also carried out. Results shown significantly higher levels of BPA in recycled PET.
000130957 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T10$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P$$9info:eu-repo/grantAgreement/ES/MINECO/RYC-2012-11856
000130957 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130957 590__ $$a6.306$$b2019
000130957 591__ $$aCHEMISTRY, APPLIED$$b5 / 70 = 0.071$$c2019$$dQ1$$eT1
000130957 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1
000130957 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 138 = 0.043$$c2019$$dQ1$$eT1
000130957 592__ $$a1.775$$b2019
000130957 593__ $$aAnalytical Chemistry$$c2019$$dQ1
000130957 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1
000130957 593__ $$aFood Science$$c2019$$dQ1
000130957 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130957 700__ $$0(orcid)0000-0002-0759-9170$$aAznar, Margarita$$uUniversidad de Zaragoza
000130957 700__ $$aMoret, Sabrina
000130957 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza
000130957 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130957 773__ $$g274 (2019), 246-253$$pFood chem.$$tFood Chemistry$$x0308-8146
000130957 8564_ $$s673411$$uhttps://zaguan.unizar.es/record/130957/files/texto_completo.pdf$$yPostprint
000130957 8564_ $$s1333927$$uhttps://zaguan.unizar.es/record/130957/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130957 909CO $$ooai:zaguan.unizar.es:130957$$particulos$$pdriver
000130957 951__ $$a2024-02-02-14:49:12
000130957 980__ $$aARTICLE