000084326 001__ 84326 000084326 005__ 20200716101455.0 000084326 0247_ $$2doi$$a10.1016/j.foodchem.2018.10.107 000084326 0248_ $$2sideral$$a108888 000084326 037__ $$aART-2019-108888 000084326 041__ $$aeng 000084326 100__ $$aTighrine, A. 000084326 245__ $$aSimultaneous extraction and analysis of preservatives and artificial sweeteners in juices by salting out liquid-liquid extraction method prior to ultra-high performance liquid chromatography 000084326 260__ $$c2019 000084326 5060_ $$aAccess copy available to the general public$$fUnrestricted 000084326 5203_ $$aA novel and fast salting out liquid-liquid extraction method was developed for simultaneous determination of food additives with different polarities in juices. Chromatographic separation was achieved in less than 6 min using Acquity UPLC BEH C 18 (100 mm × 2.1 mm d.i. × 1.7 µm) column with ammonium acetate with 0.01% of trifluoroacetic acid as eluent A and acetonitrile as eluent B at a flow rate of 0.2 mL min-1. The main factors affecting the extraction efficiency were optimized. The method was validated applying accuracy profile based on total error. The extraction recoveries ranged from 84.97 to 122%. Relative standard deviation ranged from 1.24 to 7.99% for intraday assay and from 1.69 to 9.16% for intermediate precision. The limits of detection for five food additives were from 0.3 to 1.42 µg mL-1. The method was successfully applied to 47 samples of juices from nine brands. 000084326 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-17R 000084326 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000084326 590__ $$a6.306$$b2019 000084326 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2019$$dQ1$$eT1 000084326 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1 000084326 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 139 = 0.043$$c2019$$dQ1$$eT1 000084326 592__ $$a1.775$$b2019 000084326 593__ $$aAnalytical Chemistry$$c2019$$dQ1 000084326 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1 000084326 593__ $$aFood Science$$c2019$$dQ1 000084326 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000084326 700__ $$aAmir, Y. 000084326 700__ $$0(orcid)0000-0002-3703-7902$$aAlfaro, P.$$uUniversidad de Zaragoza 000084326 700__ $$aMamou, M. 000084326 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, C.$$uUniversidad de Zaragoza 000084326 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000084326 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA 000084326 773__ $$g277 (2019), 586-594$$pFood chem.$$tFood Chemistry$$x0308-8146 000084326 8564_ $$s378189$$uhttps://zaguan.unizar.es/record/84326/files/texto_completo.pdf$$yPostprint 000084326 8564_ $$s204039$$uhttps://zaguan.unizar.es/record/84326/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000084326 909CO $$ooai:zaguan.unizar.es:84326$$particulos$$pdriver 000084326 951__ $$a2020-07-16-09:09:22 000084326 980__ $$aARTICLE