000163919 001__ 163919 000163919 005__ 20251113160752.0 000163919 0247_ $$2doi$$a10.1016/j.foodchem.2020.126720 000163919 0248_ $$2sideral$$a117717 000163919 037__ $$aART-2020-117717 000163919 041__ $$aeng 000163919 100__ $$aOtoukesh, Mahdiyeh 000163919 245__ $$aMigration of dihydroxyalkylamines from polypropylene coffee capsules to Tenax® and coffee by salt-assisted liquid–liquid extraction and liquid chromatography–mass spectrometry 000163919 260__ $$c2020 000163919 5060_ $$aAccess copy available to the general public$$fUnrestricted 000163919 5203_ $$aMigration of N, N-Bis(2-hydroxyethyl) alkyl(C8–C18)amines from five different polypropylene capsules to Tenax® and coffee powder have been studied. A single step extraction-cleanup procedure using salting out liquid–liquid extraction (SALLE) method followed by ultra-high performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) was applied. The critical parameters on the SALLE procedure such as extracting solvent, extracting volume, sample pH, salt and its concentration were optimized. The recovery values were in the range of 87.5%–106.5%. The %RSD were lower than 3.7%. The limit of detection was improved from 2.3 ng/g in Tenax® to 0.8 ng/g in coffee. The results indicated that the analyzed compounds have the potential to migrate from the polypropylene capsule containers to the coffee. In most of the cases, the migrated values were higher in Tenax® than in coffee in a range between 1.8 and 61%. One sample did not comply with the specific migration limit established by the European Commission. 000163919 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-17R 000163919 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 000163919 590__ $$a7.514$$b2020 000163919 591__ $$aCHEMISTRY, APPLIED$$b7 / 74 = 0.095$$c2020$$dQ1$$eT1 000163919 591__ $$aNUTRITION & DIETETICS$$b6 / 87 = 0.069$$c2020$$dQ1$$eT1 000163919 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 143 = 0.049$$c2020$$dQ1$$eT1 000163919 592__ $$a1.772$$b2020 000163919 593__ $$aAnalytical Chemistry$$c2020$$dQ1 000163919 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1 000163919 593__ $$aFood Science$$c2020$$dQ1 000163919 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000163919 700__ $$0(orcid)0000-0002-8765-4319$$aVera, Paula$$uUniversidad de Zaragoza 000163919 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza 000163919 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza 000163919 700__ $$aEs''haghi, Zarrin 000163919 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000163919 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA 000163919 773__ $$g321 (2020), 126720 [7 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146 000163919 8564_ $$s353724$$uhttps://zaguan.unizar.es/record/163919/files/texto_completo.pdf$$yPostprint 000163919 8564_ $$s2505783$$uhttps://zaguan.unizar.es/record/163919/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000163919 909CO $$ooai:zaguan.unizar.es:163919$$particulos$$pdriver 000163919 951__ $$a2025-11-13-14:57:50 000163919 980__ $$aARTICLE