Metabolic analysis of guava (Psidium guajava L.) fruits at different ripening stages using different data-processing approaches

Sarah Lee, Hyung Kyoon Choi, Somi Kim Cho, Young Suk Kim

Research output: Contribution to journalArticlepeer-review

32 Scopus citations


Gas chromatography coupled with time-of-flight mass spectrometry and principal component analysis were used to obtain the metabolite profiles of guava (Psidium guajava) fruits. Results with two types of data-processing software, ChromaTOF and AMDIS, were compared to explain the differences between the samples. There were some differences in score and loading plot patterns of PCA as well as in the composition of the metabolites. However, little difference was observed in the type of metabolites detected and identified using either type of software. Both the flesh and peel of premature and mature white guava fruits were compared for the analysis of the metabolite profiles. Malic acid, aspartic acid, and glucose were the major metabolites distinguishing the different parts of guava fruits in the PCA loading plot. In addition, the metabolic profiles of the fruits revealed significant changes in some metabolites during ripening. The major components contributing to the separation were serine, citric acid, fructose, sucrose, and some unknowns. In particular, sucrose, fructose, serine and citric acid were related to the ripening of guava fruits. Fructose and sucrose were increased whereas citric acid was decreased during guava fruit ripening.

Original languageEnglish
Pages (from-to)2983-2988
Number of pages6
JournalJournal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences
Issue number29
StatePublished - 1 Nov 2010

Bibliographical note

Funding Information:
This work was supported by a Korea Science and Engineering Foundation (KOSEF) grant funded by the Korean government (MEST) (No. R01-2007-000-20492-0 ).


  • Data processing
  • Flesh/peel
  • Gas chromatography time-of-flight mass spectrometry (GC-TOF/MS)
  • Guava fruit
  • Principal component analysis (PCA)
  • Ripening


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