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 (TEACABTS and TEACCUPRAC; 15.33 ± 0.39
and 21.91 ± 0.28 µmole 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
(TEACABTS and TEACCUPRAC; 3.67 ± 0.15 and 12.33 ± 0.11 µmole 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.