Essential Oil of Lavandula Angustifolia Mill. of Lidiiavariety as a Source of Aromatic Compounds for the Food Industry
Year: 2024
Type: article
Abstract: Every year, more and more consumers have a negative attitude towards food products that contain synthetic additives. Therefore, the production of natural flavors from essential oils of plants is an important task today. Lavender essential oil is a promising raw material for the food industry and the selection of varieties with a high content of essential oil and high indicators of valuable components in it is relevant. The material for the research was lavender plants (Lavandula angustifolia Mill.) of the Lidiia variety, which were introduced in the Odessa region conditions. The study of the essential oil mass fraction was carried out by the Ginsberg method on the Clevenger apparatus in the flowering phase of plants and was calculated on the dry mass of plant raw materials. The study of the component composition of essential oil was carried out by the method of high-performance gas-liquid chromatography by chromatograph Agilent Technology 6890N. Under the introduction conditions, the plants grew and developed normally. It was found that the yield of floral raw materials of three-year-old plants in the flowering phase ranged from 170 to 240 g per shrub. In the mass flowering phase, the yield of floral raw materials was maximum. The mass fraction of essential oil in inflorescences varied from 0.9 to 1.2% of the fresh mass or from 2.16 to 2.94% of the absolutely dry mass. The highest content of essential oil was recorded in the end-of-flowering phase. The study of the component composition of essential oil made it possible to identify 30 compounds. It was found that the essential oil of lavender of the Lidiia variety contains a large mass fraction of the valuable component linalyl acetate, the indicators of which vary in a small range depending on the flowering phase. Its highest content (48.11%) was found in the mass flowering phase and the lowest one (43.12%) was founf in the phase of the beginning of flowering. The content of linalool, on the contrary, was the highest (26.07%) in the phase of the beginning of flowering, and in the phase of mass flowering it decreased to 23.08%. The content of undesirable components of camphor and 1,8-cineole in the essential oil is low. The minimum content of these components was observed in the phase of mass flowering. According to its component, the essential oil of lavender of the Lidiia variety is of high quality, and will use in various sectors of the national economy, including the food industry.
Source: Food Science and Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4411879560