A new SPE/GC-fid method for the determination of cholesterol oxidation products. Application to subcutaneous fat from Iberian dry-cured ham

COPs of subcutaneous fat from Iberian hams have been characterized and quantified by GC-MS and GC‐FID. This methodology gave a total recovery for every compound that was used in the study. This methodology gave a total recovery for every compound that was used in the study. The method was validated with a standard mixture of COPs.