Akademik Veri Yönetim Sistemi
12th International Symposium on Pharmaceutical Sciences, 26 Haziran 2018
Lavender (Lavandula sp.) is a very worthful essential
oil plant from the Lamiaceae family. There are 39
lavender species (Lavandula sp.) among them,
three[(Lavander (Lavandula angustifolia = L. offcinalis
= L. vera), Lavandin (Lavandula x intermedia = L.
hybrida) Spike lavander (Lavandula spica)] have high
commercial value.
Lavander sp. plays an important role in the
pharmacology and perfumery industries since it
contains essential and aromatic oils. The lavender
provides several important essential oils to the
fragrance industry including perfumes, colognes,
soaps and other cosmetics, flavoring, pharmaceutical,
and food industries. Lavandula oil is especially useful
for use in nervous system stimulants, sedatives,
antibacterial, antifungal, carminative (smooth muscle
relaxing), and effective for burns and insect bites [1-
4].
In this study, we compared essential oil quantity and
quality of 4 cultivars of certifed organically grown
lavender (Lavandula sp).
12th International Symposıum on Pharmaceutical Sciences, 26-29 June 2018, Ankara/Turkey 167
MATERIALS AND METHODS:
The composition of the essential oils obtained
from dried aerial parts of four Lavandula sp., were
analyzed by GC, GC-MS. Fifteen compounds have
been identifed in these essential oils.
1. Lavandula angustifolia var. Drujba
2. Lavandula angustifolia var. Sevtopolis
3. Lavandula angustifolia var. Yubileina
4. Lavandin L.x intermedia var. Super A
RESULTS:
Lavandin cultivars (Lavandula x intermedia Super
A.) produced signifcantly higher oil yield ( 5 %))
compared to three lavender cultivars ( 2-2,5 % ). The
major constituents of the oil of Lavender 1, 2 and 3
were linalool (18-14,82-16,71 %) and 1,8 cineol in
Lavender 4 (16,82 %).
CONCLUSIONS:
Our results demonstrate that organically-grown
lavender and lavandin in Southeastern Anatolia
region. The essential oils obtained from these
lavender species are commercially evaluated.
REFERENCES:
1. Hui et al., (2010). African Journal of Microbiology
Research. 4(4) : 309-313.
2. Venskutonis et al., (1997). Journal of Essential
Oil Research. 9(1):107-110.
3. Cavanagh, H., J.M. Wilkinson, (2002).
Phytotheraphy Res. 16, 301-308.
4. Adam et al., (1998). J. Agric. Food Chem.
46:1739–1745