Metabolomics and ionomics reveal the quality differences among peach, acacia and karaya gums.

Abstract

Despite the diverse industrial applications and health benefits of plant gums, significant variations in quality among different types remain underexplored. This study investigates the differences in antioxidant activity, mineral elements, and metabolic profiles among peach, acacia, and karaya gums. Our findings reveal significant differences in total phenol content, with peach gum exhibiting the highest (20.41 μmol/g), followed by acacia gum (3.94 μmol/g) and karaya gum (1.24 μmol/g). Metabolomics and ionomics show that these gums were rich in a variety of small molecular metabolites, including amino acids, organic acids, flavonoids, and lipids, as well as numerous mineral elements. However, the concentrations of these compounds varied significantly across the different gum types. Specifically, peach gum contained higher levels of small-molecule organic acids (such as citric, quinic, and azelaic acids) and flavonoids. In contrast, acacia gum was characterized by a higher content of central amino acids (glutamic and aspartic acids), aromatic amino acids (tyrosine, phenylalanine and tryptophan) and alkaloids (trigonelline, spermidine and spermine). Karaya gum exhibited higher levels of lipids (including palmitic, linoleic, and tetradecanoic acids) and minerals (such as Ca, S, Mg and Fe). Notably, pesticide residues, including thiamethoxam, propiconazole, and difenoconazole, were detected in peach gum, indicating potential health risks. These findings provide valuable insights into the quality analysis of plant gums and the exploration of their functional components.