Next Article in Journal
Amelioration of the Oxidative Stress Generated by Simple or Combined Abiotic Stress through the K+ and Ca2+ Supplementation in Tomato Plants
Next Article in Special Issue
Antioxidant and Antimicrobial Activity of Rosemary, Pomegranate and Olive Extracts in Fish Patties
Previous Article in Journal
Suppression of Light-Induced Retinal Degeneration by Quercetin via the AP-1 Pathway in Rats
Previous Article in Special Issue
Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle

Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (Lavandula stoechas) from the Region of Saidona

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(4), 80;
Received: 1 February 2019 / Revised: 20 March 2019 / Accepted: 25 March 2019 / Published: 28 March 2019
(This article belongs to the Special Issue Antioxidant Activity of Polyphenolic Plant Extracts)
PDF [1070 KB, uploaded 28 March 2019]


The aim of the present study was to characterize Lavandula stoechas (Ladastacho) from the region of Saidona by means of physico-chemical parameters, phenolic profile, in vitro antioxidant activity and volatile compounds. Physico-chemical parameters (pH, acidity, salinity, total dissolved solids, electrical conductivity and liquid resistivity) were determined using conventional methods. The phenolic profile was determined using high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), whereas a quantitative determination was also accomplished using the total phenolics assay. In vitro antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl assay. Finally, volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). The results showed that Lavandula stoechas aqueous extract had a slightly acidic pH, low salinity content and considerable electrochemical properties (electrical conductivity and liquid resistivity along with electric potential). In addition, aqueous fractions showed a significantly (p < 0.05) higher phenolic content and in vitro antioxidant activity, whereas phenolic compounds, such as caffeic acid, quercetin-O-glucoside, lutelin-O-glucuronide and rosmarinic acid, were identified. Finally, numerous volatile compounds were found to dominate the volatile pattern of this flowering plant, producing a strong, penetrating, cool and menthol-like odour. View Full-Text
Keywords: Ladastacho; characterisation; properties; HPLC/ESI-MS; HS-SPME/GC-MS; beneficial use Ladastacho; characterisation; properties; HPLC/ESI-MS; HS-SPME/GC-MS; beneficial use

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Karabagias, I.K.; Karabagias, V.K.; Riganakos, K.A. Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (Lavandula stoechas) from the Region of Saidona. Antioxidants 2019, 8, 80.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top