مرکز منطقه ای اطلاع رساني علوم و فناوري - Effect of Different Additives Added to Distillation Water on Essential Oil Content and Quality of Lavender

Abstract :

The research was conducted with the aim to determine the effect of different additive added to distillation water on essential oil content and quality of lavender Lavandula angustifolia var.Munstead) and lavandin (Lavandula x intermedia var. Super) cultivars. Fresh stem lavender flowers harvested at full blooming stage were distilled by adding tap water (control), sea water, tween 20(1250, 2500 and 3750 ppm), sodium chloride (60 and 37 dS/m NaCl) and sucrose concentrations (2, 3and 4 g/l) at distillation water. Composition of essential oil obtained by hydro distillation was identified with GC/MS apparatus. In the both lavender and lavandin cultivars, the highest essential oil content was obtained from 2500 ppm Tween 20 concentration (0.28% and 1.33%, respectively), the lowest essential oil content was determined in 2 g/l sucrose concentration (0.19% and 1.07%, respectively) in both cultivars. The main compound and concentrations of lavender and lavandin essential oil was varied according to cultivars and distillation water practices. In the L. angustifoliavar. Munstead cultivars, the highest linalool and lavandulool were determined from sea water (45.96%, 2.4%, respectively), the highest trans caryofillen from control-tap water (26.66 %), the highest linaly acetate from 1250 ppm Tween 20 (3.5%). In the L.x intermedia var. Super cultivars, the highest linalool was determined from 3 g/l sucrose (55.42%), the highest linaly acetate from 2500 ppm Tween 20 (33.98%), the highest 1,8 cineol and camphor from control-tap water (4.10% and 4.9%, respectively). While in the L. angustifolia var. Munstead, camphor content was decreased in sea water and 60 dS/m NaCl concentration, in the L.x intermedia var. Super camphor content was decreased in all practices and the lowest camphor content was obtained from 2500 ppm Tween 20 concentration.