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

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