Abstract: Roses are known as edible flowers and have been used for centuries as food component. This study used three analytical, statistical and experimental methods to compare antioxidant activity, chemical composition, and sensory characteristic of teas brewed from petals of various rose cultivars and the genetic variability of these parameters. Moreover the most suitable genotypes for utilization in preparation of the antioxidant beverage were identified. In the experimental method the selection of cultivars with edible flowers was made by field of tasting petal by means of 5 members of research team. Brewing procedure was used to steep the air-dry plant material in boiling water. In analytical method, the chromatographic analysis of teas was conducted with Shimadzu HPLC system. Meanwhile, Some statistical analysis such as: Quantitative Descriptive Analysis (QDA) and Analysis of Variance (ANOVA) were used to examine the effect of cultivar on the sensory characteristic of rose petal teas. In this study no direct relationship was found between the sensory characteristic of rose teas and their antioxidant activities or phenol contents, but the teas prepared from different rose cultivars varied significantly in their sensory characteristics and this can be determined by the presence of specific taste and aroma-forming constituents. Rose petal teas have acceptable sensory characteristics and may serve as a caffeine free beverage with high antioxidant capacity. Radical-scavenging activity in this rose tea is mostly due to high content of phenolic compounds in free gallic acid.
Posted By Hamideh Taleai
nicely written but with some grammatical errors
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