Effects of Harvest Time and Drying on Essential Oil Properties in Lavandin (Lavandula x intermedia Emeric ex Loisel.)

Baydar H. , Erbas S.

1st International Medicinal and Aromatic Plants Conference on Culinary Herbs, Antalya, Turkey, 30 April 2009, vol.826, pp.377-381 identifier

  • Publication Type: Conference Paper / Full Text
  • Volume: 826
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.377-381


In Turkey, Isparta province is known as valley of oil rose (Rosa damascena Mill.) and lavandin (Lavandula x intermedia Emeric ex Loisel. var. Super). This work aimed to assess the influence of the harvest time and drying temperature on the essential oil content and composition in lavandin which was harvested in four different dates (8, 15, 22 and 29 July 2005) and dried at four different temperature (30, 40, 50 and 60 degrees C). The flower essential oil was extracted by distillation in Clevenger apparatus, and constituent concentrates were analyzed on a gas chromatography-mass spectrometry. The oils were obtained from the dry inflorescences without stem. The two major components of the essential oil were linalool and linalyl acetate. Harvest time influenced the final content of essential oil. Essential oil content decreased from the first harvest (8.25%) to the last harvest (7.30%). The highest linalool content (43.65%) was at the middle of the flowering season, and the highest linalyl acetate content (25.96%) was at the end of the flowering season. Essential oil composition was also importantly influenced by the oven-drying temperature. 75.7% of essential oil was lost during oven drying at 60 degrees C compared to drying at 30 degrees C. There was decreasing in concentrations of linalool (from 42.91 to 34.13%), and increasing in concentrations of linalyl acetate (26.11 to 32.55%), when comparing essential oil composition from 30 degrees C to 60 degrees C treatments.