Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments

Abstract The effects of microwave and heating pretreatments on the content and composition of anthocyanins, ascorbic acid content, and total phenol content, along with the color density and antioxidant capacity of “Xinglongzirou” hawthorn wine during storage were investigated. Ten anthocyanins were identified in the hawthorn fruit using HPLC-ESI/MS2 analysis. After fermentation, only six anthocyanins were detected. Pretreatment significantly increased the total amount of anthocyanin in the stored hawthorn wine (p