ArticleScientific reports2025
Lipidomics analysis of phospholipid profiles and oxidative stability in pan-fried beef patties incorporating sacha inchi leaf extracts.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Fetal programming is associated with candidate lipidomic signatures in skeletal muscle of Nellore beef cattle offspring.Scientific reports · 2026Article
- Development of a crocetin-glycyrrhizic acid supramolecular composite pigment for enhancing meat color and reducing contaminant formation during heat processin.Food chemistry: X · 2026Article
- Vibration frequency drives oxidative membrane damage and metabolic remodeling underlying muscle quality deterioration in yellow catfish (Food chemistry: X · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.