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Nat Prod Res

Title:		"Hydrolates from lavender (Lavandula angustifolia)--their chemical composition as well as aromatic, antimicrobial and antioxidant properties"
Author(s):		Prusinowska R; Smigielski K; Stobiecka A; Kunicka-Styczynska A;
Address:		"a Faculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology , B. Stefanowski 4/10, 90-924 Lodz , Poland. b Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology , Wolczanska 171/173, 90-924 Lodz , Poland"
Journal Title:		Nat Prod Res
Year:		2016
Volume:		20150304
Issue:		4
Page Number:		386 - 393
DOI:		10.1080/14786419.2015.1016939
ISSN/ISBN:		1478-6427 (Electronic) 1478-6419 (Linking)
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 muM Trolox equivalent, depending on the hydrolate variant"
Keywords:		"Anti-Infective Agents/*pharmacology Antioxidants/*pharmacology Bacteria/drug effects Biphenyl Compounds/chemistry Calibration Free Radical Scavengers/chemistry/pharmacology Fungi/drug effects Hydrocarbons, Aromatic/*analysis Hydrolysis Lavandula/*chemistr;"
Notes:		"MedlinePrusinowska, Renata Smigielski, Krzysztof Stobiecka, Agnieszka Kunicka-Styczynska, Alina eng England 2015/03/05 Nat Prod Res. 2016; 30(4):386-93. doi: 10.1080/14786419.2015.1016939. Epub 2015 Mar 4"