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

YILDIZ, Elif; GULDAS, Metin; GURBUZ, Ozan

doi:10.1590/fst.00320

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Original Article • Food Sci. Technol (Campinas) 41 (1) • Jan-Mar 2021 • https://doi.org/10.1590/fst.00320 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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 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 (TEAC_ABTS and TEAC_CUPRAC; 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.

Keywords:
black carrot; kombucha tea; antioxidant capacity; anthocyanin; bioaccessibility

Sample	Dry Matter (%)	Ash (%)	pH	Total Acidity (%) ^* ***** meq expressed as citric acid equivalents;	Brix	Anthocyanin (mg/100 g dw)****
Konya-BC ^* * Hatay-BC: Hatay variety black carrot sample; Konya-BC: Konya variety black carrot sample;	89.45 ± 0.51^a^ Mean values ± standard deviation (n = 3) with different superscript in the same column are significantly different (p ≤ 0.05);	0.96 ± 0.02 ^a	5.35 ± 0.03^a	0.26 ± 0.00^b	8.97 ± 0.15 ^a	418.27 ± 9.38 ^a
Hatay-BC	89.66 ± 0.11^a	0.82 ± 0.53^b	4.88 ± 0.10^b	0.51 ± 0.00 ^a	8.40 ± 0.10^b	660.26 ± 11.81^b

	Extractable Phenolics				Hydrolysable Phenolics
	Total Phenolic Content (mg/g GAE) ^ Mean values ± standard deviation (n = 3) with different superscript in the same colon are significantly different (p ≤ 0.05).	Antioxidant Capacity (µmole Trolox/g)			Total Phenolic Content (mg/g GAE)	Antioxidant Capacity (µmole Trolox/g)
		ABTS	CUPRAC	DPPH		ABTS	CUPRAC	DPPH
Hatay-BC ^* * Hatay-BC: Hatay variety black carrot sample; Konya-BC: Konya variety black carrot sample; GAE: Gallic acid equivalent; ABTS: (2,20-azinobis-(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt) antioxidant capacity assay; CUPRAC: Cupric reducing antioxidant capacity assay; DPPH: (2,2diphenyl-1-picrylhydrazyl) antioxidant capacity assay;	27.54 ± 0.15^a	15.33 ± 0.39^a	21.91 ± 0.28^a	15.13 ± 0.22^b	67.22 ± 0.24^a	7.09 ± 0.15^a	18.70 ± 0.13^a	27.54 ± 0.64^a
Konya-BC	14.91 ± 0.12^b	9.03 ± 0.24^b	4.25 ± 0.15^b	20.98 ± 0.33^a	41.35 ± 0.06^b	2.71 ± 0.12^b	8.49 ± 0.58^b	27.71 ± 0.86^a
	Bioaccessible Phenolics				Bioaccessibility %
	Total Phenolic Content (mg/g GAE)	Antioxidant Capacity (µmole Trolox/g)			Total Phenolic Content	ABTS	CUPRAC	DPPH
	Total Phenolic Content (mg/g GAE)	ABTS	CUPRAC	DPPH	Total Phenolic Content	ABTS	CUPRAC	DPPH
Hatay-BC	36.48 ± 0.78^a	12.06 ± 0.49^a	15.61 ± 0.19^a	14.89 ± 0.79^a	38.50 ± 1.58^a	53.72 ± 1.29^b	38.44 ± 0.64^b	34.89 ± 1.73^a
Konya-BC	20.54 ± 0.25^b	8.53 ± 0.01^b	7.11 ± 0.46^b	12.04 ± 0.79^b	36.52 ± 1.39^b	72.68 ± 0.32^a	55.90 ± 2.98^a	24.74 ± 1.83^b

Extractable Phenolic
	Total Phenolic Content (mg GAE/mL) ^ Mean values ± standard deviation (n = 3) with different superscript in the same colon are significantly different (p ≤ 0.05);		Antioxidant Capacity (µmole Trolox/mL)
			ABTS		CUPRAC		DPPH
	BF ^* ***** BF: Before Fermentation; AF: After Fermentation.	AF	BF	AF	BF	AF	BF	AF
Control-A ^* * Control-A: Sugar fermentation with SCOBY; Control-B: Green tea Kombucha sample; KomH10: 10% Hatay variety black carrot juice added Kombucha sample; KomH20: 20% Hatay variety black carrot juice added Kombucha sample; KomK10: 10% Konya variety black carrot juice added Kombucha sample; KomK20: 20% Konya variety black carrot juice added Kombucha sample; GAE: Gallic acid equivalent; ABTS: (2,20-azinobis-(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt) antioxidant capacity assay; CUPRAC: Cupric reducing antioxidant capacity assay; DPPH: (2,2diphenyl-1-picrylhydrazyl) antioxidant capacity assay;	3.24 ± 0.11^e	5.27 ± 0.10^d	1.24 ± 0.17^d	1.75 ± 0.03^e	3.12 ± 0.01^e	3.50 ± 0.04^e	1.24 ± 0.37^d	1.32 ± 0.37^d
Control-B	7.43 ± 0.25^d	10.19 ± 0.37^c	2.34 ± 0.18^c	2.56 ± 0.37^c,d	6.32 ± 0.75^d	7.83 ± 0.05^d	1.98 ± 0.25^c,d	2.11 ± 0.05^b
KomH10	12.65 ± 0.35^c	14.79 ± 0.11^b,c	2.98 ± 0.02^b	3.38 ± 0.25^b	9.23 ± 0.37^b,c	10.33 ± 0.21^b	3.14 ± 0.12^c	3.35 ± 0.23^b,c
KomH20	19.54 ± 0.37^a	21.63 ± 0.37^a	3.46 ± 0.23^a	3.67 ± 0.15^a	11.54 ± 0.23^a	12.33 ± 0.11^a	3.87 ± 0.12^a,b	4.15 ± 0.04^a,b
KomK10	10.55 ± 0.34^c	12.39 ± 0.23^c	2.67 ± 0.32^b,c	2.89 ± 0.01^c	7.65 ± 0.32^c	8.67 ± 0.01^c	3.67 ± 0.37^b	4.07 ± 0.12^b
KomK20	15.09 ± 0.23^b	16.76 ± 0.22^b	2.91 ± 0.11^b	3.25 ± 0.01^b,c	9.34 ± 0.25^b	9.83 ± 0.21^b,c	4.12 ± 0.23^a	4.34 ± 0.23^a
Hydrolysable Phenolics
	Total Phenolic Content (mg GAE/mL)*		Antioxidant Capacity (µmole Trolox/mL)
	Total Phenolic Content (mg GAE/mL)*		ABTS		CUPRAC		DPPH
	BF	AF	BF	AF	BF	AF	BF	AF
Control-A	4.62 ± 0.37^e	4.34 ± 0.12^e	1.14 ± 0.08^d	1.26 ± 0.25^d	4.34 ± 0.25^e	4.80 ± 0.08^d	1.67 ± 0.12^d	1.87 ± 0.05^d
Control-B	9.61 ± 0.23^d	9.93 ± 0.11^d	2.16 ± 0.23^c	2.28 ± 0.20^c	7.65 ± 0.07^d	8.43 ± 0.31^c	2.76 ± 0.23^c	2.97 ± 0.04^c
KomH10	12.30 ± 0.07^b,c	15.67 ± 0.30^b	2.78 ± 0.38^b,c	3.12 ± 0.07^b	14.23 ± 0.37^b	15.76 ± 0.23^b	3.53 ± 0.25^b,c	3.87 ± 0.05^b
KomH20	16.42 ± 0.11^a	18.70 ± 0.23^a	3.24 ± 0.37^a	3.42 ± 0.12^a	15.37 ± 0.23^a	17.67 ± 0.12^a	3.87 ± 0.37^a	4.05 ± 0.37^a
KomK10	10.48 ± 0.37^c	10.91 ± 0.08^c	2.56 ± 0.23^b,c	2.68 ± 0.23^b,c	10.65 ± 0.02^c	12.65 ± 0.09^b,c	3.67 ± 0.12^b	3.82 ± 0.03^b
KomK20	13.29 ± 0.23^b	14.34 ± 0.01^b,c	2.89 ± 0.08^b	2.76 ± 0.07^b,c	13.76 ± 0.05^b,c	14.71 ± 0.07^c	3.76 ± 0.07^a	3.60 ± 0.09^b,c
Bioaccessible Phenolics
	Total Phenolic Content (mg GAE/mL)*		Antioxidant Capacity (µmole Trolox/mL)
	Total Phenolic Content (mg GAE/mL)*		ABTS		CUPRAC		DPPH
	BF	AF	BF	AF	BF	AF	BF	AF
Control-A	4.32 ± 0.12^d	4.65 ± 0.43^d	0.93 ± 0.01^d	1.45 ± 0.08^d	2.54 ± 0.23^d	3.65 ± 0.25^d	1.13 ± 0.05^d	1.33 ± 0.08^d
Control-B	9.54 ± 0.23^c	9.91 ± 0.23^c,d	1.78 ± 0.12^c	2.12 ± 0.04^c,d	4.10 ± 0.23^c,d	5.77 ± 0.23^c,d	1.68 ± 0.12^b,c	1.97 ± 0.09^c
KomH10	11.73 ± 0.01^b,c	12.35 ± 0.25^b,c	2.16 ± 0.43^b,c	2.76 ± 0.07^b	6.09 ± 0.04^b	8.69 ± 0.05^b	2.65 ± 0.09^b,c	2.76 ± 0.08^b
KomH20	15.69 ± 0.44^a	15.99 ± 0.17^a	2.71 ± 0.25^a	3.21 ± 0.54^a	8.22 ± 0.07^a	10.74 ± 0.09^a	3.11 ± 0.02^a	3.23 ± 0.18^a
KomK10	9.95 ± 0.45^c	10.25 ± 0.54^c	1.85 ± 0.54^c	2.26 ± 0.33^c	4.76 ± 0.10^c	6.14 ± 0.02^c	2.57 ± 0.08^c	2.80 ± 0.04^b
KomK20	14.73 ± 0.44^b	15.30 ± 0.54^b	2.31 ± 0.34^b	2.55 ± 0.09^b,c	5.66 ± 0.12^b,c	7.43 ± 0.07^b,c	2.98 ± 0.12^b	3.12 ± 0.09^a
% Bioaccessibility
	Total Phenolic Content (%)		Antioxidant Capacity (%)
	Total Phenolic Content (%)		ABTS		CUPRAC		DPPH
	BF	AF	BF	AF	BF	AF	BF	AF
Control-A	54.96±1.43^a	56.58 ± 0.12^a	39.13 ± 1.00^b	48.28 ± 1.33	28.57 ± 2.34	43.37 ± 2.35	39.29 ± 0.12	41.94 ± 1.36
Control-B	55.98±2.34^a	57.23 ± 2.07^a	38.64 ± 0.12^c	44.68 ± 0.07	30.77 ± 2.09	35.11 ± 0.07	34.78 ± 1.45	38.00 ± 1.66
KomH10	47.01±2.55^c	48.15 ± 1.07^c	37.50 ± 2.00^d	42.19 ± 1.33	25.86 ± 0.12	33.03 ± 1.65	39.39 ± 1.43	38.03 ± 1.39
KomH20	43.63±2.88^d	44.07 ± 1.12^d	40.91 ± 1.24^a	45.71 ± 1.43	30.42 ± 2.77	35.75 ± 2.55	40.79 ± 3.24	39.51 ± 1.35
KomK10	47.31±1.54^c	48.53 ± 1.43^c	35.29 ± 2.54^e	40.74 ± 2.45	27.65 ± 1.23	29.52 ± 1.45	34.72 ± 1.33	35.90 ± 1.23
KomK20	51.90±2.34^b	52.13 ± 2.45^b	40.35 ± 2.00^a	42.37 ± 3.22	25.45 ± 2.08	31.05 ± 2.66	37.18 ± 1.28	39.24 ± 1.73

Sample ^* * Control-A: Sugar fermentation with SCOBY; Control-B: Green tea Kombucha sample; KomH10: 10% Hatay variety black carrot juice added Kombucha sample; KomH20: 20% Hatay variety black carrot juice added Kombucha sample; KomK10: 10% Konya variety black carrot juice added Kombucha sample; KomK20: 20% Konya variety black carrot juice added Kombucha sample	Color	Clarity	Odor	Flavor-taste	Sourness	Overall Acceptability
Control-A	5.23 ± 0.34^e^ Mean values ± standard deviation with different superscript in the same colon are significantly different (p ≤ 0.05).	8.54 ± 0.45^a	5.90 ± 0.56^c	6.34 ± 0.67^c	5.67 ± 0.56^d	5.21 ± 0.34^e
Control-B	6.45 ± 0.87^d	7.23 ± 0.76^b	7.23 ± 0.67^b	7.34 ± 0.23^b	7.54 ± 0.34^a	7.12 ± 0.56^b,c
KomH10	8.03 ± 0.34^b	6.65 ± 0.47^c	7.44 ± 0.23^a,b	7.87 ± 0.67^a	7.45 ± 0.94^a,b	7.89 ± 0.69^a
KomH20	8.43 ± 0.56^a	6.45 ± 0.23^c	7.88 ± 0.98^a	7.77 ± 0.67^a	7.34 ± 0.12^b	7.34 ± 0.65^b
KomK10	7.01 ± 0.34^c	5.78 ± 0.95^d	5.55 ± 0.45^c.d	6.43 ± 0.65^c	6.74 ± 0.41^c	6.87 ± 0.23^c
KomK20	6.45 ± 0.87^d	5.03 ± 0.65^e	5.38 ± 0.78^d	6.12 ± 0.85^d	6.34 ± 0.67^e	6.34 ± 0.22^d

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[1] *Corresponding author: elifyildzz@gmail.com