{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T18:52:45Z","timestamp":1789411965950,"version":"build-2803163510"},"reference-count":31,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,2,18]],"date-time":"2021-02-18T00:00:00Z","timestamp":1613606400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Unlike other fields, the methods routinely applied for fats and oils are still tied to traditional, time- and solvent-consuming procedures, such as saponification, column chromatography and thin-layer chromatography. In this paper, microwave-assisted saponification followed by a lab-made solid-phase extraction was optimized for the characterization of either dialkyl ketones (DAK) or sterols or both simultaneously. The instrumental determination was performed by gas chromatography- flame ionization detector (GC-FID) for quantification and gas chromatography-mass spectrometry (GC-MS) for confirmation purposes. The proposed method showed good recoveries (&gt;80%) and limit of quantification (0.04\u20130.07 \u03bcg\/g for the 4 DAK and of 0.07 \u03bcg\/g for \u03b1-cholestanol). Repeatabilities (n = 3) were below 15% for DAKs and generally lower than 6% for sterols. Accuracy on the entire sterol profile was confirmed in comparison to the International Olive Council reference method. The method was finally applied to real-world samples before and after chemical interesterification.<\/jats:p>","DOI":"10.3390\/foods10020445","type":"journal-article","created":{"date-parts":[[2021,2,18]],"date-time":"2021-02-18T20:56:21Z","timestamp":1613681781000},"page":"445","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7824-5230","authenticated-orcid":false,"given":"Steven","family":"Mascrez","sequence":"first","affiliation":[{"name":"Analytical Chemistry Lab, Gembloux Agro-Bio Tech, University of Li\u00e8ge, 5030 Gembloux, Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0008-676X","authenticated-orcid":false,"given":"Sabine","family":"Danthine","sequence":"additional","affiliation":[{"name":"Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Li\u00e8ge, 5030 Gembloux, Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8235-9409","authenticated-orcid":false,"given":"Giorgia","family":"Purcaro","sequence":"additional","affiliation":[{"name":"Analytical Chemistry Lab, Gembloux Agro-Bio Tech, University of Li\u00e8ge, 5030 Gembloux, Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,2,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.trac.2019.05.026","article-title":"Combined assisted extraction techniques as green sample pre-treatments in food analysis","volume":"118","year":"2019","journal-title":"TrAC Trends Anal. 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