Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility Kombucha tea produced from black carrot varieties grown in Turkey


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Yıldız E., Güldaş M., Gürbüz O.

FOOD SCIENCE AND TECHNOLOGY, vol.41, no.1, pp.180-187, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.1590/fst.00320
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Page Numbers: pp.180-187
  • Bursa Uludag University Affiliated: Yes

Abstract

Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) and compared with the Kombucha contained green tea leaves. Black carrot varieties were used for enrichment of Kombucha production and investigated in terms of physico-chemical properties and antioxidant capacity. Black carrot samples belonging to the Hatay region, have higher anthocyanin content (660.26 mg C3G/100 g-dw), antioxidant capacity (TEAC(ABTS) and TEAC(CUPRAC); 15.33 +/- 0.39 and 21.91 +/- 0.28 mu mole Trolox/g), total phenolic content (67.22 +/- 0.24 mg/g GAE) and bioaccessibility (36.48 +/- 0.78 mg/g GAE) comparing to Hatay black carrot variety. The highest anthocyanin content (71.05 mg C3G/100 mL), antioxidant capacity (TEAC(ABTS) and TEAC(CUPRAC); 3.67 +/- 0.15 and 12.33 +/- 0.11 mu mole Trolox/g) were obtained from Kombucha tea containing black carrot juice (20%). According to the sensorial evaluation, panelists stated that the Kombucha samples with Hatay Black carrot juice had a fresh and pleasant taste and flavor due to green tea aroma.