Effect of infusion time on the phenolic profile and some physicochemical properties of Lavandula x intermedia cv. 'SUPER'

Abstract

Lavandula x intermedia (lavandin) is a more abundant and fertile species obtained from natural crosses between species of L. latifolia and L. angustifolia. Depending on the infusion period, the color, total acidity, total phenolic content, antioxidant activity, fatty acid and phenolic profile of Lavandula x intermedia cv. 'SUPER' (Lamiaceae) grown in Adana is to elucidate in this study. Phenolic compounds and fatty acid profile were analyzed with LC-DAD-ESI-MS/MS and GC, respectively. A total of 20 phenolic compounds with total concentrations ranging from 236.06 to 522.17 mg/L and 149.0 to 186.25 mg/L in lavender flower and lavender stems, respectively, were identified and characterized by LC-DAD-ESI/MS. The highest ratio of these compounds was observed in all infusions obtained at lavender flower for 12 min. Among the phenolic compounds, coumaric acid-O-glucoside was the most abundant and was followed by salvianolic acid derivative 3 and rosmarinic acid. The results revealed significant differences among extracts of lavender flower and stalk regarding phenolics, antioxidant, and other chemical properties. With regard to fatty acids, oleic acid has the highest concentration in all the samples, followed by linoleic acid.