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Nat Prod Res. 2016;30(4):386-93. doi: 10.1080/14786419.2015.1016939. Epub 2015 Mar 4.

Hydrolates from lavender (Lavandula angustifolia)--their chemical composition as well as aromatic, antimicrobial and antioxidant properties.

Author information

1
a Faculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology , B. Stefanowski 4/10, 90-924 Lodz , Poland.
2
b Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology , Wólczańska 171/173, 90-924 Lodz , Poland.

Abstract

It was shown that the method for obtaining hydrolates from lavender (Lavandula angustifolia) influences the content of active compounds and the aromatic, antimicrobial and antioxidant properties of the hydrolates. The content of volatile organic compounds ranged from 9.12 to 97.23 mg/100 mL of hydrolate. Lavender hydrolate variants showed low antimicrobial activity (from 0% to 0.05%). The radical scavenging activity of DPPH was from 3.6 ± 0.5% to 3.8 ± 0.6% and oxygen radical absorbance capacity (ORAC(FL)) results were from 0 to 266 μM Trolox equivalent, depending on the hydrolate variant.

KEYWORDS:

Lavandula angustifolia; antimicrobial activity; antioxidant properties; hydrolate variants; the aromatic properties

PMID:
25738904
DOI:
10.1080/14786419.2015.1016939
[Indexed for MEDLINE]

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