Harlina Putri Widyanti, Nawaz Asad, Sabrina Siti Afina, Nur'isma Ernisa Adha, Geng Fang, Shahzad Raheel, Rafi Mohamad, Maritha Vevi, Yudhistira Bara, Al-Baarri Ahmad Ni'matullah, Arifin Heni Radiani, Subroto Edy, Lembong Elazmanawati, Yarlina Vira P
Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, 45363, Indonesia.
Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, 425199, China.
Sci Rep. 2025 Aug 2;15(1):28233. doi: 10.1038/s41598-025-13267-x.
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.
高温烹饪方法，如煎炒，通常会加速肉制品中的脂质氧化，对其营养质量和安全性产生负面影响；因此，天然抗氧化剂，如印加果（Plukenetia volubilis）叶中的抗氧化剂，可能有助于缓解这一问题。在牛肉饼中添加浓度为0.5%、1.0%和1.5%的印加果叶提取物，重点研究其抗氧化作用、脂质氧化和脂质谱。结果表明，在煎制牛肉饼中添加印加果叶提取物可显著降低脂质氧化。提取物浓度越高，抗氧化活性越高。不同样品的脂质谱存在明显差异，印加果叶提取物浓度为1.5%时显示出最有前景的结果。具体而言，该浓度的特征是溶血磷脂酰胆碱（LPC）（18:2）、溶血磷脂酰乙醇胺（LPE）（18:2）和磷脂酸（PA）（27:2/8:0）水平升高。这些发现表明，印加果叶提取物不仅能减轻脂质氧化，还能通过影响牛肉饼的脂质组成来提高其营养价值。
