{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T21:53:55Z","timestamp":1792101235772,"version":"4.4.0"},"reference-count":38,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2020,9,29]],"date-time":"2020-09-29T00:00:00Z","timestamp":1601337600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005357","name":"Agent\u00fara na Podporu V\u00fdskumu a V\u00fdvoja","doi-asserted-by":"publisher","award":["APVV- 061-2018"],"award-info":[{"award-number":["APVV- 061-2018"]}],"id":[{"id":"10.13039\/501100005357","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006109","name":"Vedeck\u00e1 Grantov\u00e1 Agent\u00fara M\u0160VVa\u0160 SR a SAV","doi-asserted-by":"publisher","award":["1\/0583\/20"],"award-info":[{"award-number":["1\/0583\/20"]}],"id":[{"id":"10.13039\/501100006109","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["ITMS 26230120009"],"award-info":[{"award-number":["ITMS 26230120009"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This work deals with up-to-date optimization of cholesterol content determination when saponification and extraction procedures as well as HPLC conditions were studied. As found, optimal conditions for saponification process were identified by 15 min heating in the presence of 0.015 L of methanolic KOH solution with a concentration 1 mol\/L with subsequent 0.015 L n-hexane\u2013chloroform binary mixture (1:1, v\/v) double extraction. HPLC separation consisted of isocratic elution with flow rate of 0.5 mL\/min mobile phase composed of acetonitrile\/methanol 60:40 (v\/v) and stationary phase Zorbax Eclipse Plus C18 column 2.1 \u00d7 100 mm, 3.5 \u03bcm particle size diameters with detector wavelength 205 nm. The method passed through in-house validation criteria and its suitability was verified by analysis of butter reference materials. In final, the average content of cholesterol content in butter was determined at 2271.0 mg\/kg. Thus, the method is suitable for the determination of cholesterol content in butter and probably also in other dairy products.<\/jats:p>","DOI":"10.3390\/foods9101378","type":"journal-article","created":{"date-parts":[[2020,9,29]],"date-time":"2020-09-29T08:43:27Z","timestamp":1601369007000},"page":"1378","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Determination of Cholesterol Content in Butter by HPLC: Up-to-Date Optimization, and In-House Validation Using Reference Materials"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1137-9717","authenticated-orcid":false,"given":"Luk\u00e1\u0161","family":"Kolari\u010d","sequence":"first","affiliation":[{"name":"Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Slovak University of Technology in Bratislava, Radlinsk\u00e9ho 9, 812 37 Bratislava, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1549-1319","authenticated-orcid":false,"given":"Peter","family":"\u0160imko","sequence":"additional","affiliation":[{"name":"Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Slovak University of Technology in Bratislava, Radlinsk\u00e9ho 9, 812 37 Bratislava, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"619","DOI":"10.1016\/j.nut.2013.10.011","article-title":"Milk nutritional composition and its role in human health","volume":"30","author":"Pereira","year":"2014","journal-title":"Nutrition"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"604","DOI":"10.1016\/j.foodchem.2017.03.080","article-title":"Rapid determination of cholesterol oxidation products in milk powder based products by reversed phase SPE and HPLC-APCI-MS\/MS","volume":"230","author":"Gorassini","year":"2017","journal-title":"Food Chem."},{"key":"ref_3","first-page":"13","article-title":"Cholesterol and its oxidation products: Occurrence and analysis in milk and milk products","volume":"5","author":"Shingla","year":"2018","journal-title":"Int. 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