Hydrolates from lavender (Lavandula angustifolia) – chemical composition, antimicrobial and antioxidant properties

Qualitative and quantitative chemical composition, activity against bacteria, yeasts and moulds and antioxidant activity of two variants (HV400 and HV3200) of hydrolates from dried lavender flowers (Lavandula angustifolia) were determined. The main chemical compounds were linalool (39.2% HV400, 29.0% HV3200), α-terpineol (7.1% HV400, 12.7% HV3200), borneol (4.8% HV400, 9.3% HV3200) and terpinen-4-ol (4.8% HV400, 6.9% HV3200). The hydrolate variants did not show the presence of monoterpene hydrocarbons and linalyl acetate, the main compounds present in the essential oil of lavender. Lavender hydrolates showed little antimicrobial activity against bacteria, fungi and moulds; the number of cells in their populations decreased only by 0.05% in the presence of the HV400 and 0.00% for the HV3200. The ORACFL values obtained for lavender hydrolates ranged from about 21μM TE (HV3200) to 266μM TE (HV400).