Bioactive components of mother vinegar

Area of Science:

• Food Science
• Microbiology
• Biochemistry

Background:

• Mother vinegar is an extracellular cellulose layer produced by acetic acid bacteria on vinegar surfaces.
• This layer is a byproduct of vinegar fermentation, with potential for bioactive component extraction.

Purpose of the Study:

• To determine and compare the bioactive components of mother vinegar derived from apple and pomegranate sources.
• To investigate the phenolic compounds and antioxidant activity present in different mother vinegar samples.

Main Methods:

• Mother vinegar samples were produced using the surface culture method from apple and pomegranate juices.
• Analysis included titration acidity, pH, total dry matter, ash, mineral content, total carbohydrates, total phenolics, specific phenolic compounds, and total antioxidant activity.

Main Results:

• Mother of pomegranate vinegar demonstrated superior antioxidant capacity and higher total phenolic content compared to mother of apple vinegar.
• Gallic acid and chlorogenic acid were predominant in apple mother vinegar, while gallic acid was the primary phenolic compound in pomegranate mother vinegar.
• Both types of mother vinegar exhibited substantial iron (Fe) content.

Conclusions:

• Mother vinegar, generated by natural acetic acid bacteria, is a rich source of significant bioactive substances.
• The type of fruit juice used for fermentation influences the profile and quantity of bioactive components in mother vinegar.