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

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
• hydrolate variants
• antimicrobial activity
• antioxidant properties
• the aromatic properties