Sacha Inchi Leaf Extract Preserves Bioactive Lipids and Reduces Oxidation in Pan-Fried Beef Patties: A Lipidomics Approach

High-temperature cooking methods like pan-frying accelerate lipid oxidation in meat products, compromising nutritional quality and generating harmful compounds. Thermal processing methods, particularly pan-frying, induce significant lipid oxidation in meat products, leading to nutritional degradation and the formation of potentially harmful compounds. This study investigated the antioxidant potential of sacha inchi (Plukenetia volubilis) leaf extract (0.5%, 1.0%, and 1.5% w/w) in beef patties subjected to standard pan-frying conditions (180°C for 5 min/side). Comprehensive evaluation included (1) oxidation parameters (peroxide value reduced from 17.92 mEq O₂/kg in control to 13.45, 10.82, and 9.37 mEq O₂/kg in 0.5%, 1.0%, and 1.5% treatments, respectively; TBA values decreased from 0.78 to 0.15 mg MDA/kg in the 1.5% group), (2) antioxidant capacity (DPPH radical scavenging IC₅₀ improved from 36,495 mg/L in 0.5% to 16,545 mg/L in 1.5% extract), and (3) lipidomic profiling via UHPLC-HRMS. The 1.5% extract demonstrated optimal performance, showing dose-dependent protection against oxidation while significantly preserving bioactive lipids. Lipidomics revealed 2.1-3.8-fold increases in key functional phospholipids versus control: lysophosphatidylcholine LPC(18:2) (35.2 ± 2.1 vs 18.5 ± 1.4 μg/g), lysophosphatidylethanolamine LPE(18:2) (12.7 ± 0.9 vs 6.3 ± 0.5 μg/g), and phosphatidic acid PA(27:2/8:0) (9.8 ± 0.7 vs 4.1 ± 0.3 μg/g). These compounds are clinically associated with cardiovascular protection (LPC/LPE) and cellular signaling (PA). The extract particularly preserved ω-3 and ω-6 polyunsaturated fatty acids (p<0.01), maintaining 89.7% of initial PUFA content versus 62.3% in controls. These results demonstrate that 1.5% sacha inchi leaf extract effectively mitigates thermal oxidation while enhancing the nutraceutical value of processed meats. The findings support its application as a natural alternative to synthetic antioxidants in meat products, offering simultaneous oxidation control and functional lipid preservation benefits for healthier food formulations.