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Lipidomic profiling of guava cultivars by UPLC/MS Q-TOF analysis

文献类型： 外文期刊

作者： Shao, Xuehua 1 ; Ning, Lin 3 ; Lai, Duo 1 ; Xiao, Weiqiang 1 ; Zhuang, Qingli 1 ; Qin, Jian 1 ; Chen, Jun 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Guangdong Prov Key Lab Trop & Subtrop Fruit Tree R, Key Lab South Subtrop Fruit Biol & Genet Resource, Minist Agr & Rural Affairs,Inst Fruit Tree Res, Guangzhou 510000, Peoples R China

2.Res Inst Fruit Tree Sciencein Guangzhou City, Guangzhou 510640, Guangdong, Peoples R China

3.Guangxi Subtrop Crops Res Inst, Nanning 530000, Peoples R China

关键词： Chain length; Chain unsaturation; Guava fruit; Lipidomic profiling; UPLC/MS Q-TOF

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：4.2； 五年影响因子：4.6 ）

ISSN： 0304-4238

年卷期： 2025 年 342 卷

页码：

收录情况： SCI

摘要： This study aimed to perform a comprehensive lipidomic analysis of four representative guava cultivars using ultrahigh-performance liquid chromatography quadrupole time-of-flight mass spectrometry. The analytical results revealed a wide range of lipids in four representative guava cultivars. A total of 1371 lipids were annotated, distributed in 6 categories and 50 subcategories. The total lipid content in GY was the highest among the four cultivars, followed by GH, GZ, and GJ. Neutral lipids and sphingolipids were the predominant lipid types in four cultivars, accounting for >50 %. Moreover, hexosylceramides, triglycerides, and phosphatidylcholines were the most predominant subcategories of lipids. Meanwhile, bioactive lipids, including sphingolipids and phytosterols, were also detected. The chain length and unsaturation were further determined to explore the digestive characteristics of guava fruit. The results showed ultralong-chain fatty acids (>26 carbon atoms) and polyunsaturated fatty acids (>2 double bonds) in the 4 cultivars, implying that guava fruit is not only a source of essential fatty acids but also a good energy provider for human beings. The rich diversity and notable abundance of bioactive lipids identified in this study highlight the exceptional potential of guava fruit as a prolific source of functional ingredients, which is highly promising for the development of nutraceuticals and functional foods.

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