An integrative assessment of bioactive components, antioxidant capacity, and antibiofilm properties of pomegranate vinegar

Pomegranate is commonly consumed fresh and processed into various products, including vinegar. With growing interest in functional foods, pomegranate vinegar has attracted attention due to its phytochemical-rich composition. The study evaluated its total antioxidant and DPPH radical scavenging activities, total phenolic and flavonoid contents, phenolic compound profile, amino acid composition, and aromatic compounds. The vinegar exhibited strong antioxidant capacity, primarily attributed to its high phenolic and flavonoid content. Among the 20 identified phenolic compounds, gallic acid, salicylic acid, and vanillic acid were predominant. Aspartic and glutamic acids were the most abundant amino acids. Additionally, pomegranate vinegar demonstrated significant antibiofilm and antibacterial effects against test bacteria.. These findings indicate that pomegranate vinegar is a potent source of antioxidants and bioactive compounds, supporting its potential as a functional food with health-promoting and antimicrobial properties.