The effect of harvest time on the bioactive properties and volatile components of lavender (Lavandula officinalis)
Main Article Content
Keywords
Lavandula officinalis, lavender, harvest, antioxidant, volatile component
Abstract
This study was designed to determine the effect of harvest time on the bioactive properties and volatile components of flowers, leaves and stems of Lavandula officinalis. The bioactive properties were examined in terms of total phenolic content, antiradical activity and antioxidant capacity by the Folin-Ciocalteu, 1.1-diphenyl-2-picrylhydrazyl scavenging and phosphomolybdenum methods, respectively. Volatile components were detected with gas chromatography-mass spectrometry. Water and methanol were used for extraction solvent and three different parts of the day (morning, midday and evening) were selected for harvest time. Water extracts had higher total phenolic contents (337.2-771.5 mg gallic acid equivalents (GAE)/g dry extract) than methanolic extracts (170.3-320.8 mg GAE/g dry extract), and in general, midday values were less than morning and evening rates and had a significant difference depending on harvest time. A similar feature was observed in respect to antioxidant properties. The inhibition rates (%) of flowers and leaves were higher than those of the stems for either extract. In terms of the volatile components linalool, camphor, 1,8-cineole, terpinen-4-ol and isoborneol were the most representative compounds in the samples
References
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Bouayed, J., Piri, K., Rammal, H., Dicko, A., Desor, F., Younos, C. and Soulimani, R., 2007. Comparative evaluation of the antioxidant potential of some Iranian medicinal plants. Food Chemistry 104: 364-368.
Boulekbache-Makhlouf, L. and Madani, K., 2014. Antioxidant capacity of crude extracts and their solvent fractions of selected Algerian Lamiaceae. Industrial Crops and Products 52: 177-182.
Cherrat, L., Espina, L., Bakkali, M., Pagán, R. and Laglaoui, A., 2014. Chemical composition, antioxidant and antimicrobial properties of Mentha pulegium, Lavandula stoechas and Satureja calaminthaScheele essential oils and an evaluation of their bactericidal effect in combined processes. Innovative Food Science and Emerging Technologies 22: 221-229.
Costa, P., Gonçalves, S., Valentão, P., Andrade, P.B., Almeida, C., Nogueira, J.M. and Romano, A., 2013. Metabolic profile and biological activities of Lavandula pedunculata subsp. lusitanica(Chaytor) Franco: studies on the essential oil and polar extracts. Food Chemistry 141: 2501-2506.
Da Porto, C., Decorti, D. and Kikic, I., 2009. Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: comparison of three different extraction methods. Food Chemistry 112: 1072-1078.
Dadalioglu, I. and Evrendilek, G.A., 2004. Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of Agricultural and Food Chemistry 52: 8255-8260.
Danh, L.T., Triet, N.D.A., Zhao, J., Mammucari, R. and Foster, N., 2012. Antioxidant activity, yield and chemical composition of lavender essential oil extracted by supercritical CO 2. Journal of Supercritical Fluids 70: 27-34.
Figueiredo, A., Barroso, J., Pedro, L., Salgueiro, L., Miguel, M. and Faleiro, M., 2008. Portuguese Thymbra and Thymus species volatiles: chemical composition and biological activities. Current Pharmaceutical Design 14: 3120-3140.
Gonçalves, S., Gomes, D., Costa, P. and Romano, A., 2013. The phenolic content and antioxidant activity of infusions from Mediterranean medicinal plants. Industrial Crops and Products 43: 465-471.
Grice, H., 1986. Safety evaluation of butylated hydroxyltoluene (BHT) in the liver, lung and gastrointestinal tract. Food and Chemical Toxicology 24: 1127-1130.
Gulcin, I., Buyukokuroglu, M.E., Oktay, M. and Kufrevioglu, O.I., 2002. On the in vitro antioxidative properties of melatonin. Journal of Pineal Research 33: 167-171.
Gülçin, Ì., ?at, ?.G., Beydemir, ?., Elmasta?, M. and Küfrevio?lu, Ö.?., 2004. Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chemistry 87: 393-400.
Haas, C., 2001. Lavender – the most essential oil. Pennon Publishing, Essendon North, Australia.
Hanamanthagouda, M.S., Kakkalameli, S.B., Naik, P.M., Nagella, P., Seetharamareddy, H.R. and Murthy, H.N., 2010. Essential oils of Lavandula bipinnata and their antimicrobial activities. Food Chemistry 118: 836-839.
Hassiotis, C.N., 2010. Chemical compounds and essential oil release through decomposition process from Lavandula stoechas in Mediterranean region. Biochemical Systematics and Ecology 38: 493-501.
Herraiz-Peñalver, D., Cases, M.Á., Varela, F., Navarrete, P., Sánchez-Vioque, R. and Usano-Alemany, J., 2013. Chemical characterization of Lavandula latifolia Medik. essential oil from Spanish wild populations. Biochemical Systematics and Ecology 46: 59-68.
Jayaprakasha, G., Singh, R. and Sakariah, K., 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry 73: 285-290.
Kamatou, G., Makunga, N., Ramogola, W. and Viljoen, A., 2008. South African Salvia species: a review of biological activities and phytochemistry. Journal of Ethnopharmacology 119: 664-672.
Karamanoli, K., Vokou, D., Menkissoglu, U. and Constantinidou, H.-I., 2000. Bacterial colonization of phyllosphere of Mediterranean aromatic plants. Journal of Chemical Ecology 26: 2035-2048.
Kim, N.-S. and Lee, D.-S., 2002. Comparison of different extraction methods for the analysis of fragrances from Lavandula species by gas chromatography – mass spectrometry. Journal of Chromatography A 982: 31-47.
K?rca, A. and Arslan, E., 2008. Antioxidant capacity and total phenolic content of selected plants from Turkey. International Journal of Food Science and Technology 43: 2038-2046.
Krishnaiah, D., Sarbatly, R. and Bono, A., 2007. Phytochemical antioxidants for health and medicine – a move towards nature. Biotechnology and Molecular Biology Reviews 1: 97-104.
Lee, C.-J., Chen, L.-G., Chang, T.-L., Ke, W.-M., Lo, Y.-F. and Wang, C.-C., 2011. The correlation between skin-care effects and phytochemical contents in Lamiaceae plants. Food Chemistry 124: 833-841.
Loliger, J., 1991. The use of antioxidants in foods. In: Aruoma, O.I. and Halliwell, B. (eds.) Free radicals and food additives. Taylor Francis, London, UK, pp. 121-150.
Messaoud, C., Chograni, H. and Boussaid, M., 2012. Chemical composition and antioxidant activities of essential oils and methanol extracts of three wild Lavandula L. species. Natural Product Research 26: 1976-1984.
Miliauskas, G., Venskutonis, P. and Van Beek, T., 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85: 231-237.
Oktay, M., Gülçin, ?. and Küfrevio?lu, Ö.?., 2003. Determination ofin vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. LWT – Food Science and Technology 36: 263-271.
Ozkan, G., Baydar, H. and Erbas, S., 2010. The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.). Journal of the Science of Food and Agriculture 90: 205-209.
Ozkan, G., Sagdic, O., Ekici, L., Ozturk, I. and Ozcan, M., 2007. Phenolic compounds of Origanum sipyleum L. extract, and its antioxidant and antibacterial activities. Journal of Food Lipids 14: 157-169.
Palá-Paúl, J., Brophy, J., Goldsack, R. and Fontaniella, B., 2004. Analysis of the volatile components of Lavandula canariensis (L.) Mill., a Canary Islands endemic species, growing in Australia. Biochemical Systematics and Ecology 32: 55-62.
Polat, B., Oba, S., Karaman, K., Arici, M. and Sagdic, O., 2014. Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey. Quality Assurance and Safety of Crops and Foods 6: 221-227.
Quave, C.L., Plano, L.R., Pantuso, T. and Bennett, B.C., 2008. Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus. Journal of Ethnopharmacology 118: 418-428.
Sanz, J., Soria, A. and Garc?a-Vallejo, M., 2004. Analysis of volatile components of Lavandula luisieri L. by direct thermal desorption – gas chromatography – mass spectrometry. Journal of Chromatography A 1024: 139-146.
Spiridon, I., Colceru, S., Anghel, N., Teaca, C.A., Bodirlau, R. and Armatu, A., 2011. Antioxidant capacity and total phenolic contents of oregano (Origanum vulgare), lavender (Lavandula angustifolia) and lemon balm (Melissa officinalis) from Romania. Natural Product Research 25: 1657-1661.
?erban, E.S., Ionescu, M., Matinca, D., Maier, C.S. and Boji??, M.T., 2011. Screening of the antibacterial and antifungal activity of eight volatile essential oils. Farmacia 59: 440-446.
Taha Nejad, M., Barzegar, M., Sahari, M. and Naghdi Badi, H., 2012. Evaluation of Antioxidant activity of Lavandula angustifolia essential oil in crude soybean oil system. Journal of Medicinal Plants 1: 127-140.
Takaki, I., Bersani-Amado, L., Vendruscolo, A., Sartoretto, S., Diniz, S., Bersani-Amado, C. and Cuman, R., 2008. Anti-inflammatory and antinociceptive effects of Rosmarinus officinalis L. essential oil in experimental animal models. Journal of Medicinal Food 11: 741-746.
Tavarini, S. and Angelini, L. G., 2013. Stevia rebaudiana Bertoni as a source of bioactive compounds: the effect of harvest time, experimental site and crop age on steviol glycoside content and antioxidant properties. Journal of the Science of Food and Agriculture 93: 2121-2129.
Torras-Claveria, L., Jauregui, O., Bastida, J., Codina, C. and Viladomat, F., 2007. Antioxidant activity and phenolic composition of lavandin (Lavandula × intermedia Emeric ex Loiseleur) waste. Journal of Agricultural and Food Chemistry 55: 8436-8443.
Tulukcu, E., Sagdic, O., Albayrak, A., Ekici, L. and Yetim, H., 2012. Effect of collection time on biological activity of clary sage (Salvia sclarea). Journal of Applied Botany and Food Quality 83: 44-49.
Wichi, H., 1988. Enhanced tumor development by butylated hydroxyanisole (BHA) from the prospective of effect on forestomach and oesophageal squamous epithelium. Food and Chemical Toxicology 26: 717-723.
Yalcin, H. and Kavucuoglu, H., 2014. Physical, chemical and bioactive properties of onion (Allium cepa L.) seed and seed oil. Journal of Applied Botany and Food Quality 87: 87-92.
Yalçin, H., Anik, M., Sanda, M.A. and Çakir, A., 2007. Gas chromatography/mass spectrometry analysis of Laurus nobilisessential oil composition of northern Cyprus. Journal of Medicinal Food 10: 715-719.
Zuzarte, M., Gonçalves, M., Cavaleiro, C., Cruz, M., Benzarti, A., Marongiu, B., Maxia, A., Piras, A. and Salgueiro, L., 2013. Antifungal and anti-inflammatory potential of Lavandula stoechas and Thymus herba-barona essential oils. Industrial Crops and Products 44: 97-103.
Bouayed, J., Piri, K., Rammal, H., Dicko, A., Desor, F., Younos, C. and Soulimani, R., 2007. Comparative evaluation of the antioxidant potential of some Iranian medicinal plants. Food Chemistry 104: 364-368.
Boulekbache-Makhlouf, L. and Madani, K., 2014. Antioxidant capacity of crude extracts and their solvent fractions of selected Algerian Lamiaceae. Industrial Crops and Products 52: 177-182.
Cherrat, L., Espina, L., Bakkali, M., Pagán, R. and Laglaoui, A., 2014. Chemical composition, antioxidant and antimicrobial properties of Mentha pulegium, Lavandula stoechas and Satureja calaminthaScheele essential oils and an evaluation of their bactericidal effect in combined processes. Innovative Food Science and Emerging Technologies 22: 221-229.
Costa, P., Gonçalves, S., Valentão, P., Andrade, P.B., Almeida, C., Nogueira, J.M. and Romano, A., 2013. Metabolic profile and biological activities of Lavandula pedunculata subsp. lusitanica(Chaytor) Franco: studies on the essential oil and polar extracts. Food Chemistry 141: 2501-2506.
Da Porto, C., Decorti, D. and Kikic, I., 2009. Flavour compounds of Lavandula angustifolia L. to use in food manufacturing: comparison of three different extraction methods. Food Chemistry 112: 1072-1078.
Dadalioglu, I. and Evrendilek, G.A., 2004. Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of Agricultural and Food Chemistry 52: 8255-8260.
Danh, L.T., Triet, N.D.A., Zhao, J., Mammucari, R. and Foster, N., 2012. Antioxidant activity, yield and chemical composition of lavender essential oil extracted by supercritical CO 2. Journal of Supercritical Fluids 70: 27-34.
Figueiredo, A., Barroso, J., Pedro, L., Salgueiro, L., Miguel, M. and Faleiro, M., 2008. Portuguese Thymbra and Thymus species volatiles: chemical composition and biological activities. Current Pharmaceutical Design 14: 3120-3140.
Gonçalves, S., Gomes, D., Costa, P. and Romano, A., 2013. The phenolic content and antioxidant activity of infusions from Mediterranean medicinal plants. Industrial Crops and Products 43: 465-471.
Grice, H., 1986. Safety evaluation of butylated hydroxyltoluene (BHT) in the liver, lung and gastrointestinal tract. Food and Chemical Toxicology 24: 1127-1130.
Gulcin, I., Buyukokuroglu, M.E., Oktay, M. and Kufrevioglu, O.I., 2002. On the in vitro antioxidative properties of melatonin. Journal of Pineal Research 33: 167-171.
Gülçin, Ì., ?at, ?.G., Beydemir, ?., Elmasta?, M. and Küfrevio?lu, Ö.?., 2004. Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chemistry 87: 393-400.
Haas, C., 2001. Lavender – the most essential oil. Pennon Publishing, Essendon North, Australia.
Hanamanthagouda, M.S., Kakkalameli, S.B., Naik, P.M., Nagella, P., Seetharamareddy, H.R. and Murthy, H.N., 2010. Essential oils of Lavandula bipinnata and their antimicrobial activities. Food Chemistry 118: 836-839.
Hassiotis, C.N., 2010. Chemical compounds and essential oil release through decomposition process from Lavandula stoechas in Mediterranean region. Biochemical Systematics and Ecology 38: 493-501.
Herraiz-Peñalver, D., Cases, M.Á., Varela, F., Navarrete, P., Sánchez-Vioque, R. and Usano-Alemany, J., 2013. Chemical characterization of Lavandula latifolia Medik. essential oil from Spanish wild populations. Biochemical Systematics and Ecology 46: 59-68.
Jayaprakasha, G., Singh, R. and Sakariah, K., 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry 73: 285-290.
Kamatou, G., Makunga, N., Ramogola, W. and Viljoen, A., 2008. South African Salvia species: a review of biological activities and phytochemistry. Journal of Ethnopharmacology 119: 664-672.
Karamanoli, K., Vokou, D., Menkissoglu, U. and Constantinidou, H.-I., 2000. Bacterial colonization of phyllosphere of Mediterranean aromatic plants. Journal of Chemical Ecology 26: 2035-2048.
Kim, N.-S. and Lee, D.-S., 2002. Comparison of different extraction methods for the analysis of fragrances from Lavandula species by gas chromatography – mass spectrometry. Journal of Chromatography A 982: 31-47.
K?rca, A. and Arslan, E., 2008. Antioxidant capacity and total phenolic content of selected plants from Turkey. International Journal of Food Science and Technology 43: 2038-2046.
Krishnaiah, D., Sarbatly, R. and Bono, A., 2007. Phytochemical antioxidants for health and medicine – a move towards nature. Biotechnology and Molecular Biology Reviews 1: 97-104.
Lee, C.-J., Chen, L.-G., Chang, T.-L., Ke, W.-M., Lo, Y.-F. and Wang, C.-C., 2011. The correlation between skin-care effects and phytochemical contents in Lamiaceae plants. Food Chemistry 124: 833-841.
Loliger, J., 1991. The use of antioxidants in foods. In: Aruoma, O.I. and Halliwell, B. (eds.) Free radicals and food additives. Taylor Francis, London, UK, pp. 121-150.
Messaoud, C., Chograni, H. and Boussaid, M., 2012. Chemical composition and antioxidant activities of essential oils and methanol extracts of three wild Lavandula L. species. Natural Product Research 26: 1976-1984.
Miliauskas, G., Venskutonis, P. and Van Beek, T., 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85: 231-237.
Oktay, M., Gülçin, ?. and Küfrevio?lu, Ö.?., 2003. Determination ofin vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. LWT – Food Science and Technology 36: 263-271.
Ozkan, G., Baydar, H. and Erbas, S., 2010. The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.). Journal of the Science of Food and Agriculture 90: 205-209.
Ozkan, G., Sagdic, O., Ekici, L., Ozturk, I. and Ozcan, M., 2007. Phenolic compounds of Origanum sipyleum L. extract, and its antioxidant and antibacterial activities. Journal of Food Lipids 14: 157-169.
Palá-Paúl, J., Brophy, J., Goldsack, R. and Fontaniella, B., 2004. Analysis of the volatile components of Lavandula canariensis (L.) Mill., a Canary Islands endemic species, growing in Australia. Biochemical Systematics and Ecology 32: 55-62.
Polat, B., Oba, S., Karaman, K., Arici, M. and Sagdic, O., 2014. Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey. Quality Assurance and Safety of Crops and Foods 6: 221-227.
Quave, C.L., Plano, L.R., Pantuso, T. and Bennett, B.C., 2008. Effects of extracts from Italian medicinal plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus. Journal of Ethnopharmacology 118: 418-428.
Sanz, J., Soria, A. and Garc?a-Vallejo, M., 2004. Analysis of volatile components of Lavandula luisieri L. by direct thermal desorption – gas chromatography – mass spectrometry. Journal of Chromatography A 1024: 139-146.
Spiridon, I., Colceru, S., Anghel, N., Teaca, C.A., Bodirlau, R. and Armatu, A., 2011. Antioxidant capacity and total phenolic contents of oregano (Origanum vulgare), lavender (Lavandula angustifolia) and lemon balm (Melissa officinalis) from Romania. Natural Product Research 25: 1657-1661.
?erban, E.S., Ionescu, M., Matinca, D., Maier, C.S. and Boji??, M.T., 2011. Screening of the antibacterial and antifungal activity of eight volatile essential oils. Farmacia 59: 440-446.
Taha Nejad, M., Barzegar, M., Sahari, M. and Naghdi Badi, H., 2012. Evaluation of Antioxidant activity of Lavandula angustifolia essential oil in crude soybean oil system. Journal of Medicinal Plants 1: 127-140.
Takaki, I., Bersani-Amado, L., Vendruscolo, A., Sartoretto, S., Diniz, S., Bersani-Amado, C. and Cuman, R., 2008. Anti-inflammatory and antinociceptive effects of Rosmarinus officinalis L. essential oil in experimental animal models. Journal of Medicinal Food 11: 741-746.
Tavarini, S. and Angelini, L. G., 2013. Stevia rebaudiana Bertoni as a source of bioactive compounds: the effect of harvest time, experimental site and crop age on steviol glycoside content and antioxidant properties. Journal of the Science of Food and Agriculture 93: 2121-2129.
Torras-Claveria, L., Jauregui, O., Bastida, J., Codina, C. and Viladomat, F., 2007. Antioxidant activity and phenolic composition of lavandin (Lavandula × intermedia Emeric ex Loiseleur) waste. Journal of Agricultural and Food Chemistry 55: 8436-8443.
Tulukcu, E., Sagdic, O., Albayrak, A., Ekici, L. and Yetim, H., 2012. Effect of collection time on biological activity of clary sage (Salvia sclarea). Journal of Applied Botany and Food Quality 83: 44-49.
Wichi, H., 1988. Enhanced tumor development by butylated hydroxyanisole (BHA) from the prospective of effect on forestomach and oesophageal squamous epithelium. Food and Chemical Toxicology 26: 717-723.
Yalcin, H. and Kavucuoglu, H., 2014. Physical, chemical and bioactive properties of onion (Allium cepa L.) seed and seed oil. Journal of Applied Botany and Food Quality 87: 87-92.
Yalçin, H., Anik, M., Sanda, M.A. and Çakir, A., 2007. Gas chromatography/mass spectrometry analysis of Laurus nobilisessential oil composition of northern Cyprus. Journal of Medicinal Food 10: 715-719.
Zuzarte, M., Gonçalves, M., Cavaleiro, C., Cruz, M., Benzarti, A., Marongiu, B., Maxia, A., Piras, A. and Salgueiro, L., 2013. Antifungal and anti-inflammatory potential of Lavandula stoechas and Thymus herba-barona essential oils. Industrial Crops and Products 44: 97-103.