Mexican 'Ataulfo' mango (Mangifera indica L) as a source of hydrolyzable tannins. Analysis by MALDI-TOF/TOF MS

Hydrolyzable tannins (HT) are secondary metabolites belonging to the family of polyphenols and for which different health effects have been described. Mango (Mangifera indica L) has been described as a source of HT by LC-MS analysis. In the present work we characterized HT profile in the peels of the Mexican 'Ataulfo' mango, a by-product of an industrial process, by MALDI-TOF MS. Two cationizing agents were employed, Na and Cs, allowing the detection of large molecules of gallotannins from penta to trideca-O-galloylglucose. This is a faster analysis than LC-MS, and without the use of solvents. The structures suggested for HT were confirmed by MALDI-TOF/TOF MS analysis, in those peaks with enough intensity. This work shows that peels of 'Ataulfo' mango are a rich source of HT, as well as the validity of MALDI-TOF/TOF MS for the analysis of this kind of compounds.

► Hydrolyzable tannins had not been analyzed in the peel of mango var. 'Ataulfo'. ► Gallotannins (up to 13 units) were found in mango var. 'Ataulfo' by MALDI-TOF/TOF MS. ► MALDI-TOF/TOF allows a faster analysis of hydrolyzable tannins in foods than LC-MS.