The main objective of conducting this research was to determine mainly on the antioxidant level, but also on the chemical composition and the sensory characteristics, of different brews of teas made from different cultivars of roses. This research was also conducted to determine the genetic variability of the attributes being tested as well as the genotypes of these plants which can be used to make antioxidant drinks. The antioxidant levels of the different brew of teas were determined by calculating the Trolox equivalent antioxidant capacity which is based on the decolarization of the ABTS+ solution. The antioxidant levels of the rose teas were found to produce a high amount of antioxidants which can rival that of black and green teas. But it was also found that preparing the tea with hot water did not completely extract all the antioxidants in the petals of the roses. In this experiment, it was found that certain breeds of rose’s posses antioxidant levels which exceeds that which was previously reported which shows that by using certain appropriate genetic materials, the quality of food may be enhanced.
By: Tan Pei Jun
Good,just try to write better conclusion.
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