Assignment(Abstract) - Birendra

The article is about to compare antioxidant activity, chemical composition and sensory characteristics of various rose cultivators from which their leaves are made to brew tea.  Most suitable genotype of rose cultivars is being prepared as an antioxidant beverage. The roses extract was brewed and the antioxidant level was tested with a way of measurement called Trolox equivalent. It measures the antioxidant level by the differences in colour of the ABTS+ radical scavenging which is a stable cation. It is based on a decolouration radical scavenging. From the research done, the extraction procedure was optimized by measuring antioxidant activities where rose petals teas exhibit high antioxidant activity. These petals can be extracted by organic solvent. 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 being tested. No correlation exists between rose antioxidant level in the sensory activity. In this experiment, it was found that certain breeds of rose possess certain antioxidant levels. In short, by using certain appropriate genetic material, rose-petal tea may serve as a caffeine-free beverage with high antioxidant capacity and may be consumed either seperately or in combination with other herbal materials.