Liquid chromatography/ion trap mass spectrometry with an atmospheric pressure chemical ionization (APCI) interface in the negative-ion mode, using collision-induced dissociation (CID) of precursor ions in parallel with UV-diode-array detection (DAD), was applied to the characterization in crude extracts of the water-soluble antioxidant phenolics from Maté leaves (Ilex paraguayensis). APCI gives unequivocal information about both the molecular mass of these compounds and some indications about their structure, which were confirmed by the UV-DAD fingerprints and by the diagnostic CID patterns. This allowed the identification of 10 constituents, including the 3 naturally occurring isomers of caffeoylquinic acid (CGA), namely neo-chlorogenic acid, chlorogenic acid and crypto-chlorogenic acid, as well as 3 isomeric dicaffeoyl quinic acids, rutin (quercetin-3-rutinoside), a diglycosyl derivative of luteolin, and 2 isomeric caffeoylglucosides. The aqueous extract of Maté, quantitatively analyzed for polyphenol and CGA content (HPLC), was tested for antioxidant activity in both a cell-free system (quenching of the stable free radical DPPH, 2,2-diphenyl-1-picryl-hydrazyl) and in a model membrane system (phosphatidylcholine liposomes). The results demonstrate that the extract is a strong radical scavenger, considerably more potent than the prototype chlorogenic acid, and this indicates a cooperative antioxidant interaction among its polyphenol components. # 1998 John Wiley & Sons, Ltd. Received 20 June 1998; Revised 14 September 1998; Accepted 15 September 1998 Maté tea is one of the most consumed stimulating beverages in several South American countries, including Uruguay, Paraguay, Argentina and Brazil, prepared as a hot infusion of the caffeine-rich leaves (green or dried) of Ilex paraguayensis St. Hill (Aquifoliaceae) and of other Ilex species (Ilex caroliniana, Ilex aquifolia).Besides their stimulating effect, Matè infusions have been shown to inhibit the peroxidation of isolated human low density lipoproteins (LDL): hence their use has been recently proposed as a dietary supplement for the prevention of the clinical expression of atherosclerosis and coronary heart disease, where a free radical overload is thought to be involved in their development.1,2 This has been attributed to the presence of several phenolic constituents, until now never fully characterized. Early reports 3,4 suggest that Maté could contain a significant amount of chlorogenic acids (CGAs), and in a more recent paper 5 CGA-like components have been tentatively identified by HPLC with UV detection on the basis of their absorption characteristics.Hence the aim of this work was to characterize the main phenolic components of Maté (working directly on an aqueous infusion of the leaves) by LC/MS and LC/MS/MS techniques. Until now these techniques have never been applied to the analysis of chlorogenic acids, but are growing in interest for the rapid screening/identification of constituents from crude plant extracts of medicinal interest. In the secon...