Abstract by Benny

Abstract

Rose is known as an edible flower which has been used since long time ago as a food product, either taken naturally or processed. Recently, tea brewed from rose flowers was reported to contain one of the strongest antioxidant activities. The aim of this study conducted is to compare the antioxidant level, chemical composition and sensory characteristics of various roses’ cultivars. Study was also done to choose the most suitable genotype of rose cultivars to be prepared as an antioxidant beverages. The roses extract was brewed and the antioxidant level was tested with a way of measurement called Trolox equivalent which measure the antioxidant level by the decolourization of the ABTS+ radical scavenging. From the data obtained, it was found that various rose cultivars which was brewed contain a high antioxidant level which is almost equivalent to green tea which was labeled as one of the most healthiest drink. It was also found that the sensory activity(eq. the smell,bitterness, etc) of the tea brewed does not correlate with the level of antioxidant of the rose. These data obtained from the study supports the early research done which says that rose has an antioxidant properties which was based on the phenomic compound called gallic acid which was found on roses.

By : Benny