Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts

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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Main Authors: 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
Format: Article
Language:English
Published: Nature Portfolio 2025-08-01
Series:Scientific Reports
Subjects:
Plukenetia volubilis
Lipid oxidation
Antioxidant
Lipidomics
Frying
Online Access:https://doi.org/10.1038/s41598-025-13267-x
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https://doi.org/10.1038/s41598-025-13267-x

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