Metabolomic Differentiation of Normal, Clove-Cinnamon, and Ginger Pineapple Jams via Chemometric analysis

Abstract Functional foods enhanced with botanical additives like Clove-Cinnamon and Ginger are gaining popularity for their health-promoting properties. However, the metabolomic impact of such additives in fruit-based matrices, such as pineapple jam, remains insufficiently characterized. To evaluate the metabolomic variation induced by Clove-Cinnamon and Ginger additives in pineapple jam formulations, using Principal Component Analysis (PCA) to identify distinguishing metabolites and pathway shifts. Untargeted metabolomics profiling was performed on three pineapple jam groups: Normal (control), Clove-Cinnamon–enriched, and Ginger–enriched. Quality Control (QC) samples ensured analytical robustness. PCA was used to visualize the metabolic variation and identify metabolites contributing to group separation. PCA revealed distinct clustering among the jam types, with PC1 (54.21%) and PC2 (21.62%) explaining a combined 75.83% of total variance. Clove-Cinnamon jams were clearly separated along PC2, strongly associated with Umbelliferone, suggesting an upregulation of phenylpropanoid metabolism. Ginger jams clustered along the positive axis of PC1 and were linked to 2-Naphthylamine and Hept-2-ulose, indicating altered xenobiotic processing and sugar metabolism. Normal jams were in line with metabolites like Adenine, L-Valine, and Corcho fatty acid F, which revealed how the body’s metabolism works normally. Quality control samples demonstrated central clustering, hence validating experimental consistency. Botanical constituents significantly alter the metabolite composition of pineapple jam. Clove-Cinnamon augments phenolic pathways, while Ginger influences xenobiotic and carbohydrate metabolism. These findings provide a molecular basis for the potential functional benefits of improved jam formulations and offer important insights for food innovation and nutritional research.