Determination of bioactive compounds in mothers of vinegar produced from different vinegars

The aim of the thesis was to determine bioactive compounds in mothers of vinegar produced from different vinegars. The titration acidity, pH, total dry matter, ash content, total antioxidant activity, total phenolic content, phenolic compounds, total carbohydrate, minerals and the effect of prebiotic were determined in the samples taken from the mother of apple vinegar and the mother of pomegranate vinegar consisted apple and pomegranate vinegars produced using the surface technique.In the samples taken from mother of apple vinegar the titration acidity 4,21 %, pH 3,23, total dry matter 2,42 %, ash content 0,22% and total carbohydrate 27,28 mg/mL were found. In the samples taken from mother of pomegranate vinegar the titration acidity 4,84 %, pH 2,91, total dry matter 4,29 %, ash content 0,39% and total carbohydrate 26,42 mg/mL were fixed.Antioxidant capacities of mother of apple vinegar and mother of pomegranate vinegar were carried out using the trolox equivalent antioxidant capacity (TEAC/ABTS) and the oxygen radical antioxidant capacity (ORAC) methods. TEAC value of mother of apple vinegar was found as 3,58 mmol Troloks/L and ORAC value was found 15,07 µmol TE/mL. TEAC value of mother of pomegranate vinegar was found as 113,18 mmol Troloks/L and ORAC value was found 78,30 µmol TE/mL. Chlorogenic acid and gallic acid in mother of apple vinegar were dominant phenolic compounds, while gallic acid and ellagic acid were dominant in mother of pomegranate vinegar. Total phenolic contents of mothers of apple vinegar and pomegranate vinegar were determined as 6218,33 mg/L and 38958,67 mg/L, respectively. 558,61 mg/L gallic acid, 186,66 mg/L chlorogenic asit, 25,38 mg/L catechin and 8,15 mg/L cafeic acid were identified in mother of apple vinegar samples with HPLC analysis. It was found that mother of pomegranate vinegar included 570,48 mg/L gallic acid, 14,20 mg/L catechin and 4,68 mg/L cafeic acid.Values of Ca, Fe, K, Mg and Na minerals were determined in mother of apple vinegar and mother of pomegranate vinegar. Ca 425,85 mg/L, Fe 1599,18 mg/L, K 25814,17 mg/L, Mg 546,70 mg/L and Na 740,03 mg/L were identified in mother of apple vinegar. Ca 521,00 mg/L, Fe 122,58 mg/L, K 28148,33 mg/L, Mg 612,65 mg/L and Na 223,13 mg/L were found in mother of pomegranate vinegar.In order to evaluate the prebiotic effects of mother of apple vinegar and mother of pomegranate vinegar samples, kefir culture was added to samples which was simulated and applied into gastrointestinal conditions and growth of lactococcus, lactobacil, Lactobacillus acidophilus, Bifidobacterium bifidum and yeasts in cultures were determined by cultural counting method. Kefir samples were produced with in percentage of 0, 5 and 20 mother of apple and pomegranate vinegars. After 18 h fermentation, lactococcus, lactobacil, Lactobacillus acidophilus and yeasts counts were evenly increased for all kefir samples. Increase in the amount of mother of vinegars from 0% to 20% did not have any effect on growth of lactococcus, lactobacil, Lactobacillus acidophilus and yeasts. Bifidobacterium bifidum growth in kefir samples produced with in percentage of 5 and 20 mother of apple vinegars were increased 2 log CFU/mL and 1 log CFU/mL, respectively, than kefir samples produced with in percentage of 0 mother of apple vinegar. Bifidobacterium bifidum count was evenly increased for kefir samples were produced with in percentage of 0, 5 and 20 mother of pomegranate vinegars. After fermentation Bifidobacterium bifidum, Lactobacillus acidophilus, lactococcus, lactobacil and yeasts counts were increased 3, 2, 2, 2 and 1 log CFU/mL, respectively, in percentage of 100 mother of apple vinegar samples supplemented kefir culture. After fermentation Bifidobacterium bifidum, Lactobacillus acidophilus, lactococcus, lactobacil and yeasts counts were increased 2, 2, 1, 1 and 1 log CFU/mL, respectively, in percentage of 100 mother of pomegranate vinegar samples supplemented kefir culture. When the use of milk and mother of vinegar as nutrition medium for microorganism were compared, Lactobacillus acidophilus, lactobacil, lactococcus and total bacteria counts were decreased 1, 1, 1 and 1 log CFU/mL, respectively, in mother of apple vinegar and 1, 2, 2 and 2 log CFU/mL, respectively, in mother of pomegranate vinegar than milk. . Bifidobacterium bifidum growth was increased 2 log CFU/mL in the use of mother of apple vinegar and didn`t change in the use of mother of pomegranate vinegar than the use of milk as nutrition medium.