Chemical composition and antioxidant activity of lavender (Lavandula angustifolia Mill.) aboveground parts
Year: 2016
Type: article
Abstract: Biochemical assessment was performed of leaves, flower buds and flowers of lavender. High positive correlation was demonstrated between the essential oil contents and antioxidant activity (AA) (R = 0.9688), total phenolic acids and AA (R = 0.9303), as well as high negative correlation between flavonoid contents and AA (R = -0.9760). Results of the foregoing studies also suggest that AA of lavender (77.5–86.3%) is more correlated with the essential oil and phenolic compound contents than with the contents of flavonoids, anthocyanins and tannins. The predominant compounds in the oil obtained from leaves were epi-α-cadinol (17.8%), cryptone (10.4%), 1,8-cineole (7.3%) and caryophyllene oxide (7.2%), and of the oil distilled from flowers: linalyl acetate (22.3–32.1%) and linalool (23.9–29.9%).
Institution: University of Life Sciences in Lublin
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2980490215