title: Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink.
abstract: The effect of microwave and heat pretreatment on the content and composition of anthocyanins, phenolics, and the antioxidant capacity of hawthorn drink were studied. Nine anthocyanins were isolated by chromatographic separation from the Zirou hawthorn source and their structure identified using HPLC-DAD-ESI/MS analysis. Heat and microwave pretreatments had a significant impact on the relative contents of hawthorn anthocyanins, such as cyanidin-3-galactoside (82.9% and 76.9%, respectively) and cyanidin-3-glucoside (9.2% and 11.5%, respectively). Pretreatment had no significant effect on pH, total soluble solid or total acid. More anthocyanins remained after heat treatment than after microwaving (0.745mg/100mL), and were 52.4% higher than the control group after storage for 7days. The colour density of the heat treated group was higher than the control group (24.5%) after 12days of fermentation. The main antioxidant capacities of the hawthorn drinks came from total polyphenolics rather than total anthocyanins or total flavonoids.
authors.affiliation: College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China. Electronic address: liusuwenyy@163.com.
authors.forename: Suwen
authors.initials: S
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China.
authors.forename: Xuedong
authors.initials: X
authors.lastname: Chang
authors.affiliation: College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China.
authors.forename: Xiufeng
authors.initials: X
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Hebei Normal University of Science and Technology, Qin Huangdao, Hebei Province 066004, China.
authors.forename: Zhanwei
authors.initials: Z
authors.lastname: Shen
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D027825:Crataegus / Q000737:chemistry*; D005285:Fermentation; D005697:Galactosides / Q000032:analysis; D005960:Glucosides / Q000032:analysis; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005697:Galactosides; D005960:Glucosides; D010636:Phenols; D010936:Plant Extracts; C462279:cyanidin-3-O-beta-glucopyranoside; C546035:cyanidin 3-galactoside
keywords: Anthocyanins; Antioxidant activity; Colour density; Cyanidin-3,5-diglucoside (PubChem CID: 441688); Cyanidin-3-galactoside (PubChem CID: 92448832); Cyanidin-3-glucoside (PubChem CID: 92131208); Cyanidin-3-rutinoside (PubChem CID: 44256716); Gallic acid (PubChem CID: 370); Hawthorn (Crataegus pinnatifida) drink; Pelargonidin-3-glucoside (PubChem CID: 443648); Pelargonidin-3-rutinoside (PubChem CID: 44256626); Pretreatment; Proanthocyanidins (PubChem CID: 21881649); Rutin (PubChem CID: 5280805); Trolox (PubChem CID: 40634)