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Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPDHPLC methodology

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dc.contributor.authorGarrido Gamarro, Esther
dc.contributor.authorSoliz Rojas, Dulce Lucy
dc.contributor.authorPaniagua González, Gema
dc.contributor.authorFernández Hernando, Pilar
dc.contributor.authorGarcinuño Martínez, Rosa Mª
dc.date.accessioned2024-05-20T11:18:22Z
dc.date.available2024-05-20T11:18:22Z
dc.date.issued2024-04
dc.description.abstractMicroplastics are a complex mix of chemicals containing polymers and certain plastic additives such as bisphenols and phthalates. These particles are porous materials that can also sorb contaminants from their surroundings, and leach chemicals from the particle under certain circumstances. Aquatic animals can ingest microplastic particles, which mostly bioaccumulate in the gastrointestinal tract of animals. In terms of dietary exposure, small animals consumed whole such as mussels, contribute more to the dietary intake of microplastic particles. Plastic additives and contaminants are not chemically bound to the polymers, and certain processing methods or cooking processes result in the release of these chemicals that leach from the plastic particles, leaving them more available for absorption when ingested. Analytical methods are crucial for a better understanding of the occurrence of plastic additives and contaminants in aquatic products, and to know certain circumstances and treatments that influence human exposure. This study uses an MSPD-HPLC methodology for the simultaneous determination of 9 analytes (BPA, BPF, BPS, DEP, DBP, DEHP, DDD, DDT, and DDE) analyzing, for the first time, the occurrence of these chemicals in raw, steamed and canned mussels of two different harvesting areas (Atlantic and the Mediterranean), becoming one of the most efficient methodologies for determining the presence of these analytes in very complex food matrices, able to define the changes in cooking and processing activities. The results showed that the heat and pressure treatment could influence the migration of plastic additives from microplastic particles present in mussels to the cooking liquids.en
dc.description.versionversión final
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2024.114109
dc.identifier.issn0963-9969 - eISSN 1873-7145
dc.identifier.urihttps://hdl.handle.net/20.500.14468/11607
dc.journal.titleFood Research International
dc.journal.volume181
dc.language.isoen
dc.publisherElsevier
dc.relation.centerFacultades y escuelas::Facultad de Ciencias
dc.relation.departmentCiencias Analíticas
dc.rightsAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subject.keywordsMicroplastic additives
dc.subject.keywordsBisphenols
dc.subject.keywordsPhthalates
dc.subject.keywordsPesticides
dc.subject.keywordsHPLC-MS
dc.subject.keywordsMSPD
dc.subject.keywordsProcessed food
dc.titleOccurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPDHPLC methodologyes
dc.typeartículoes
dc.typejournal articleen
dspace.entity.typePublication
person.familyNameSoliz Rojas
person.familyNamePaniagua González
person.familyNameFernández Hernando
person.familyNameGarcinuño Martínez
person.givenNameDulce Lucy
person.givenNameGema
person.givenNamePilar
person.givenNameRosa Mª
relation.isAuthorOfPublication974ea57f-88a0-4bea-930f-76a42ff78c76
relation.isAuthorOfPublication6e5a84b2-e6a7-4bb1-9bdc-4e9831d90d11
relation.isAuthorOfPublicationf7c40fc3-8aca-42ef-a900-161d1b1be92e
relation.isAuthorOfPublicationdb6e39ea-d23e-4b0b-94ba-0cd2c62308fb
relation.isAuthorOfPublication.latestForDiscovery974ea57f-88a0-4bea-930f-76a42ff78c76
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