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Considerations on the Use of Active Compounds Obtained from Lavender

Author

Listed:
  • Ana-Maria Tăbărașu

    (National Institute of Research-Development for Machines and Installations Designed for Agriculture and Food Industry-INMA, 013813 Bucharest, Romania)

  • Dragoș-Nicolae Anghelache

    (National Institute of Research-Development for Machines and Installations Designed for Agriculture and Food Industry-INMA, 013813 Bucharest, Romania)

  • Iuliana Găgeanu

    (National Institute of Research-Development for Machines and Installations Designed for Agriculture and Food Industry-INMA, 013813 Bucharest, Romania)

  • Sorin-Ștefan Biriș

    (Department of Biotechnical Systems, University Politehnica of Bucharest, 006042 Bucharest, Romania)

  • Nicolae-Valentin Vlăduț

    (National Institute of Research-Development for Machines and Installations Designed for Agriculture and Food Industry-INMA, 013813 Bucharest, Romania)

Abstract

Lavender is among the medicinal and aromatic plants with high economic value in the food, pharmaceutical, cosmetic and aromatherapeutic industries, and in its composition has numerous compounds, such as tannins, anthocyanins, minerals, saponins, flavonoids, polyphenols, essential oil and others. The qualitative and quantitative characteristics of lavender are best highlighted by extraction techniques such as hydrodistillation, steam distillation and supercritical CO 2 extraction. In the water distillation extraction method, the plants are soaked in water until boiling and steam is released, carrying the essential oils with it, which are then separated via cooling. Steam distillation is one of the most common methods used to extract essential oils from medicinal and aromatic plants. Unlike hydrodistillation, where the water is stored directly in a tank, in this method, the steam is transported into the tank from the outside and the oils are released from the plant components when the steam penetrates the structures that contain it. Essential oils contain essential compounds that have antioxidant, antimicrobial, anti-fungal, etc., properties. All the component parts of lavender contain essential oils, which are distributed as follows: in leaves at about 0.4%, in stems at about 0.2%, and in inflorescences at about 2–4.5%.

Suggested Citation

  • Ana-Maria Tăbărașu & Dragoș-Nicolae Anghelache & Iuliana Găgeanu & Sorin-Ștefan Biriș & Nicolae-Valentin Vlăduț, 2023. "Considerations on the Use of Active Compounds Obtained from Lavender," Sustainability, MDPI, vol. 15(11), pages 1-20, May.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:11:p:8879-:d:1160770
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    References listed on IDEAS

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    1. Iuliana Vijulie & Ana-Irina Lequeux-Dincă & Mihaela Preda & Alina Mareci & Elena Matei, 2022. "Could Lavender Farming Go from a Niche Crop to a Suitable Solution for Romanian Small Farms?," Land, MDPI, vol. 11(5), pages 1-31, April.
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