Assignment
Abstract
The main objective is to compare antioxidant activity, chemical composition and sensory characteristics of teas brewed from petals of various rose cultivars to study the genetic variability and choose genotypes for utilization in preparation of the antioxidant beverage. The roses was tested using by a way called Trolox equivalent. It measured the antioxidant level by the decolourization of the ABTS+ radical scavenging. The antioxidant were assayed by stable cation of ABTS+ radical.It is based on a decolouration radical scavenging.From the research done, the extraction procedure was optimized by measuring antioxidant activities where rose retals teas exhibit high antioxidant activity which could be extracted by organic solvents. The total content of phenolic compounds of rose teas and green teas are similir or slighty higher . There are no correlation between rose antioxidant level in the sensory activity. The radical scavenging activity in rose tea contains high phenolic compounds.They are very well organised in their sensory chracteristics and plays a significant role in antioxidant activity thus in biological activity as well.
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