Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts
Abstract High-temperature cooking methods, such as pan-frying, often accelerate lipid oxidation in meat products, negatively affecting their nutritional quality and safety; thus, natural antioxidants, such as those found in sacha inchi (Plukenetia volubilis) leaves, could be beneficial in mitigating...
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Nature Portfolio
2025-08-01
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| Online Access: | https://doi.org/10.1038/s41598-025-13267-x |
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| author | Putri Widyanti Harlina Asad Nawaz Siti Afina Sabrina Ernisa Adha Nur’isma Fang Geng Raheel Shahzad Mohamad Rafi Vevi Maritha Bara Yudhistira Ahmad Ni’matullah Al-Baarri Heni Radiani Arifin Edy Subroto Elazmanawati Lembong Vira P. Yarlina |
| author_facet | Putri Widyanti Harlina Asad Nawaz Siti Afina Sabrina Ernisa Adha Nur’isma Fang Geng Raheel Shahzad Mohamad Rafi Vevi Maritha Bara Yudhistira Ahmad Ni’matullah Al-Baarri Heni Radiani Arifin Edy Subroto Elazmanawati Lembong Vira P. Yarlina |
| author_sort | Putri Widyanti Harlina |
| collection | DOAJ |
| description | Abstract High-temperature cooking methods, such as pan-frying, often accelerate lipid oxidation in meat products, negatively affecting their nutritional quality and safety; thus, natural antioxidants, such as those found in sacha inchi (Plukenetia volubilis) leaves, could be beneficial in mitigating this issue. Beef patties were additioned with sacha inchi leaf extracts at concentrations of 0.5%, 1.0%, and 1.5%, focusing on their antioxidant effects, lipid oxidation, and lipid profiles. The results showed that the addition of sacha inchi leaf extracts to pan-fried beef patties significantly reduced lipid oxidation. Higher concentrations of extracts correlated with increased antioxidant activity. Lipid profiling had distinct differences between samples, with the 1.5% of sacha inchi leaf extracts concentration showing the most promising results. Specifically, this concentration was characterized by elevated levels of LPC (Lysophosphatidylcholine)(18:2), LPE(Lysophosphatidylethanolamine)(18:2), and PA (Phosphatidic Acid)(27:2/8:0). These findings suggest that the sacha inchi leaf extracts not only mitigate lipid oxidation but also enhance the nutritional value of beef patties by influencing their lipid composition. |
| format | Article |
| id | doaj-art-8dcc8cf1ee604f77a4a1408170d24992 |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-8dcc8cf1ee604f77a4a1408170d249922025-08-20T04:03:03ZengNature PortfolioScientific Reports2045-23222025-08-0115111510.1038/s41598-025-13267-xLipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extractsPutri Widyanti Harlina0Asad Nawaz1Siti Afina Sabrina2Ernisa Adha Nur’isma3Fang Geng4Raheel Shahzad5Mohamad Rafi6Vevi Maritha7Bara Yudhistira8Ahmad Ni’matullah Al-Baarri9Heni Radiani Arifin10Edy Subroto11Elazmanawati Lembong12Vira P. Yarlina13Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas PadjadjaranHunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and EngineeringMaster Program of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas PadjadjaranDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas PadjadjaranMeat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu UniversityResearch Center for Genetic Engineering, National Research and Innovation Agency (BRIN)Department of Chemistry, Faculty of Mathematics and Natural Sciences, IPB UniversityPharmacy Study Program, Faculty of Health and Science, Universitas PGRI MadiunDepartment of Food Science and Technology, Sebelas Maret UniversityDepartment of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas DiponegoroDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas PadjadjaranDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas PadjadjaranDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas PadjadjaranDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas PadjadjaranAbstract High-temperature cooking methods, such as pan-frying, often accelerate lipid oxidation in meat products, negatively affecting their nutritional quality and safety; thus, natural antioxidants, such as those found in sacha inchi (Plukenetia volubilis) leaves, could be beneficial in mitigating this issue. Beef patties were additioned with sacha inchi leaf extracts at concentrations of 0.5%, 1.0%, and 1.5%, focusing on their antioxidant effects, lipid oxidation, and lipid profiles. The results showed that the addition of sacha inchi leaf extracts to pan-fried beef patties significantly reduced lipid oxidation. Higher concentrations of extracts correlated with increased antioxidant activity. Lipid profiling had distinct differences between samples, with the 1.5% of sacha inchi leaf extracts concentration showing the most promising results. Specifically, this concentration was characterized by elevated levels of LPC (Lysophosphatidylcholine)(18:2), LPE(Lysophosphatidylethanolamine)(18:2), and PA (Phosphatidic Acid)(27:2/8:0). These findings suggest that the sacha inchi leaf extracts not only mitigate lipid oxidation but also enhance the nutritional value of beef patties by influencing their lipid composition.https://doi.org/10.1038/s41598-025-13267-xPlukenetia volubilisLipid oxidationAntioxidantLipidomicsFrying |
| spellingShingle | Putri Widyanti Harlina Asad Nawaz Siti Afina Sabrina Ernisa Adha Nur’isma Fang Geng Raheel Shahzad Mohamad Rafi Vevi Maritha Bara Yudhistira Ahmad Ni’matullah Al-Baarri Heni Radiani Arifin Edy Subroto Elazmanawati Lembong Vira P. Yarlina Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts Scientific Reports Plukenetia volubilis Lipid oxidation Antioxidant Lipidomics Frying |
| title | Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts |
| title_full | Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts |
| title_fullStr | Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts |
| title_full_unstemmed | Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts |
| title_short | Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts |
| title_sort | lipidomics analysis of phospholipid profiles and oxidative stability in pan fried beef patties incorporating sacha inchi leaf extracts |
| topic | Plukenetia volubilis Lipid oxidation Antioxidant Lipidomics Frying |
| url | https://doi.org/10.1038/s41598-025-13267-x |
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