On-line characterization of phenolic antioxidants in fruit wines from family myrtaceae by liquid chromatography combined with electrospray ionization tandem mass spectrometry and radical scavenging detection

A screening method based on high-performance liquid chromatography (HPLC) coupled on-line to a radical scavenging detection system and mass spectrometry (MS) was used to identify and characterize antioxidant compounds in two fruit wines from the family of the Myrtaceae, Syzygium cumini and Cleistocalyx nervosum var. paniala. The active compounds were identified by comparison of retention time and mass data with the authentic standards and with the published mass spectra assisted by multi-dimension information from a liquid chromatography combined with electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) and a radical scavenging detection. Major antioxidants found in S. cumini wine were complicated mixture of hydrolysable tannins and the fruit acids. A trace amount of an anthocyanin, malvidin -3-o-p-coumaroyl glucoside was also found. In C nervosum var. paniala wine, the active compounds were identified as hydrolysable tannins and their derivative i.e. caffeoylquinic acid, gallic acid, ellagic acid and methoxymethylgallate. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd, All rights reserved.