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Antioxidant profile of mulled wine

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Abstract

The aim of the study was to compare chemical and nutritional profile of wine and heat-treated wine, called mulled wine. The experiment was focused on simulation of ordinary produce mulled wine by the majority of consumers. Cabernet Moravia (bottled in Velkobílovická vína s.r.o., Czech Republic) was used for the experimental production of mulled wine. Following spices were added to wine during cooking: cloves (Vitana, Czech Republic) and cinnamon (KOTÁNY, Austria). The samples of wine were heat treated in stainless steel pot for 5 minutes. The relative density, acidity, alcohol content, phenol content and antioxidant capacity were monitored in experimentally produced wine and mulled wine. The gained results showed that samples of mulled wine with added cloves had statistically significant (p <0.05) higher phenol content and higher antioxidant properties in comparison with wine before heat treatment and spices addition. The results clearly showed that mulled wine can be considered as the product with better health beneficial nutritional profile than wine from which it is produced; in addition, mulled wine sample had significantly (p <0.05) lower alcoholic content (8.27 ±0.04 vol.%).

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... The results gained from the experiment are in accordance with Gharby et al. [25] since the authors also found more changes in MUFA and PUFA in the samples of refined olive oil compared to the extra virgin olive oil. It can be explained by the fact that extra virgin olive oil contains higher amounts of antioxidant compounds (chlorophylls, carotenoids, and especially polyphenols) that protect unsaturated fatty acids, especially PUFA from deterioration, though the processes around polyphenol behaviors during heating in different food matrixes are still not fully understood [25,34]. The results obtained by PCA are shown in Figure 2. The PCA results indicate that the biggest changes in fatty acid profiles were observed among extra virgin olive oil samples heated at 220°C, far more than the differences observed between refined olive oil samples undergoing three repeated heating cycles at 220°C (Figure 2). ...
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