Objective: Mother vinegar is extracellular cellulose and is a thick, hard layer formed by the acetic acid bacteria on the surface of vinegar. The aim of the study was to determine the bioactive components of mother vinegar produced from various vinegars.
Methods: Mothers of vinegar were produced during vinegar productions using surface culture method from apple and pomegranate juices. Titration acidity, pH, total dry matter, ash, mineral substances, total carbohydrate, total phenolic substance, phenolic components, and total antioxidant activity were determined in samples.
Results: It was found that mother of pomegranate vinegar had higher antioxidant capacity and total phenolic substance compared to samples of mother of apple vinegar. According to standards, gallic acid and chlorogenic acid were dominant phenolic compounds in mother of apple vinegar, whereas gallic acid was the major phenolic compounds in mother of pomegranate vinegar. The mother vinegars had high Fe contents.
Conclusion: It was concluded that mother of vinegar produced by natural acetic acid bacteria contains significant bioactive substances.
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