Written by Luca Rota, Application Specialist | 18 February 2025

Revolutionizing Fat Analysis: Comparing Microwave-Assisted Extraction with AOCS Methods

This groundbreaking research compares conventional AOCS methods with microwave-assisted techniques for determining Fatty Acid Methyl Esters (FAMEs) in food matrices. The goal is to evaluate the effectiveness, safety, and efficiency of Milestone’s ETHOS X microwave-assisted technology against standard AOCS methods (Ce 2b-11 and Ce 2c-11).

Advancing Fat Analysis with Cutting-Edge Technology

FAME analysis is essential for determining the composition of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fats, ensuring compliance with regulatory standards in both the U.S. (FDA, USDA) and EU (EFSA). Traditionally, AOCS methods rely on outdated, labor-intensive processes using hazardous reagents. Milestone’s innovative Microwave-Assisted Extraction and Derivatization (MAED) technology streamlines FAME preparation, providing a safer, faster, and more sustainable alternative.

Key Findings from the Study

The study compared conventional AOCS Ce 2b-11 and Ce 2c-11 methods with Milestone’s ETHOS X system across 6 different food matrices, including dairy, pastry, and infant formulas. Key findings include:

Enhanced Efficiency: MAED reduces processing time by up to 50% compared to traditional methods.
Superior Safety: The new technique eliminates the need for boron trifluoride (BF3), a hazardous and costly reagent, by employing a safer methanolic hydrochloric acid (HCl/MeOH) alternative.
Equivalent or Better Accuracy: Microwave-assisted methods yielded FAME profiles matching or exceeding those obtained via conventional AOCS protocols.
Reduced Environmental Impact: MAED significantly cuts solvent usage, contributing to greener laboratory practices.

A Versatile and Cost-Effective Solution

The ETHOS X system offers unparalleled flexibility. Laboratories can choose between:

1. One-Step MAED Approach – Ideal for direct fatty acid profiling, offering a streamlined workflow.
2. Two-Step MAEH/MASE Methods – Suited for labs requiring total fat or free fat determination before derivatization, ensuring compliance with food labeling regulations.

What’s New

Transforming Food and Feed Quality Control

“This study confirms that microwave technology is the future of FAME determination,” said dr. Donatella Ferrara, PhD researcher at University of Liège, Belgium. “The ETHOS X system can deliver precise and reliable results while improving safety and reducing costs. It’s a game-changer for laboratories worldwide.”
With increasing regulatory scrutiny and demand for sustainability in food testing, microwave-assisted techniques provide a powerful solution for quality control labs, food manufacturers, and third-party testing facilities.

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A highly throughput method for fatty acid profiling using simultaneous microwave-assisted extraction and derivatisation

Application Report

Contents

Standard and reagents
Procedure
Procedures for extraction
Procedures for derivatization
Analytical conditions
Results and discussion

Read the study

Comparison of Microwave-assisted processes with AOCS official methods.

Highlights

Comparison of Microwave-assisted processes with AOCS official methods.
FAME characterization using a fast GC×GC-FID method.
Establish the possibility of replacing BF3 with a solution of methanolic hydrogen chloride for the derivatization step.
Establish the validity of one and two-step microwave-assisted extraction and derivatization for FAME analysis.

Read the paper