Lavander oil

Description

Refer to LAVENDER.

Chemical properties

Lavender oil is produced by steam distillation of freshly cut, flowering tops of Lavandula angustifolia Mill. (Lamiaceae). It is a pale yellow, amber-tinged liquid with a fresh, sweet, floral, herbaceous odor on a woody balsamic base.
d²⁰₂₀ 0.880–0.890; n²⁰_D 1.4580–1.4640; α²⁰_D ?11.5 ° to ?7 °; solubility: 1 vol in max. 2 vol of 75% ethanol; acid value: max. 1; ester value 102.5–165, corresponding to an ester content calculated as linalyl acetate: 35.8–58%; content of linalyl acetate by GC: 25–45% (specification for French population lavender oil).

Chemical properties

Wild or cultivated shrub having erect, branched stems with a woody lower portion; opposite, whitish-green, narrow leaves; lilac-purple flowers in glomerulate spikes placed at the tip of branches. The plant grows in Mediterranean areas (French-Italian Alps), England, North America, North Africa, and several Euro pean countries. The parts used are the flowering tops and stalks. Lavender has a sweet, herbaceous, slightly floral odor.
The essential oil is obtained by steam distillation of the freshly cut flowering tops and stalks. (A terpeneless oil also is prepared by carefully distilling the essential oil under vacuum.) It is a pale yellow to yellow-amber, mobile liquid with an ester-like, slightly camphoraceous odor. The yields in essential oil range between 0.6% to 1%. The physical-chemical constants vary, depending on the source.
The main constituents of lavender include l-linalool, l-linayl acetate, probably furfural, valeric aldehyde, amyl alcohol, α-pinene, cineol, small amounts of d-borneol, geraniol, terpenes, and traces of coumarin.
The English lavender oil is distilled from a different lavender variety, L. intermedia Loisel. It has a higher linalool but a lower linalyl ester content that seldom exceeds 10%; French lavender contains from 30 to 60% esters. Lavender essential oil does not withstand prolonged aging. Use of the product within 12 to 15 months from preparation is advisable. Several hybrid lavender varieties are used today for distillation. These oils are commer cially available under different trade names that define somewhat the characteristics of the oil. In France, the main types offered commercially are Matheronne and Maillette.
The derivatives are infusion, tincture, concrete, and absolute. By extraction with benzene or other solvents of the partially dried flowering herb, the concrete is prepared in approximately 1.5 to 2.0% yields. The absolute is prepared from the concrete in approx imately 50 to 60% yields. The concrete is a more or less liquid, viscous mass with a dark-green color and sweet, herbaceous odor. The absolute is also dark-green and is, sometimes, decolorized using activated charcoal. The main constituents include linalool, linayl acetate, coumarin, an umbelliferone methyl ether, and cou maric acid.

Chemical properties

By extraction with benzene or other solvents of the partially dried flowering herb, the concrete is prepared in approximately 1.5 to 2.0% yields. It is a viscous liquid with a dark-green color and sweet, herbaceous odor

Chemical properties

Prepared from the concrete in approximately 50 to 60% yields. It is dark-green and is sometimes decolorized using activated charcoal.

Chemical properties

The oil is obtained by steam distillation of the freshly cut flowering tops and stalks. It has an ester-like, slightly camphoraceous odor. The yields in essential oil range from 0.6 to 1%

Chemical properties

Wild or cultivated shrub having erect, branched stems with a woody lower portion; opposite, whitish-green, narrow leaves; lilac-purple flowers in glomerulate spikes placed at the tip of branches. The plant grows in Mediterranean areas (French– Italian Alps), England, North America, North Africa and several European countries. The parts used are the flowering tops and stalks. Lavender has a sweet, herbaceous, slightly floral odor.

Occurrence

Found in the plant Lavandula officinalis chaix(Fam. Labiatae) (Guenther, 1949).

The Uses of Lavander oil

lavender oil (Lavandula officinalis) is a fragrance. Lavender oil is considered an all-purpose oil credited with many therapeutic properties, including anti-allergenic, anti-inflammatory, antiseptic, anti-bacterial, anti-spasmodic, balancing, energizing, soothing, healing, tonic, and stimulating. In addition, it is said to help clean small wounds after washing and regulate skin functions. It may also have insect-repellent properties. Lavender oil works well on all skin types and produces excellent results when used for oily skin as well as in the treatment of acne, burns (sunburns as well as other superficial and nonextensive types), dermatitis, eczema, and psoriasis. Lavender oil is said to normalize any skin type and to stimulate cellular growth and regeneration. When added to other oils, lavender can enhance and balance their effect. Lavender is also claimed to help relieve stress, and as such, is believed to be useful in treating skin problems caused or aggravated by stress. The known use of this oil extends at least to the Roman era, when it was a popular additive to baths. It derived its name from this practice and from the Roman word lavare, meaning to wash. The oil’s main component is linalool acetate; other actives include geraniol, borneol, ocimene, and pinene. Lavender oil is distilled by using the flower tops and stalks. It is generally considered non-toxic, non-sensitizing, and non-irritating.

The Uses of Lavander oil

Lavender absolute is a fragrance for use in various perfumes; flavor and carminative; some perfumery uses (hay; new-mown hay; herbaI; tabac; amber; fern).

Preparation

By steam distillation of the flowering stalks of Lavandula officinalis chaix(Guenther, 1949).

Definition

Extractives and their physically modified derivatives. Lavandula angustifolia.

Essential oil composition

Main constituents of lavender include l-linalool, l-linalyl acetate, probably furfural, valeric aldehyde, amyl alcohol, α-pinene, cineol, small amounts of d-borneol, geraniol, terpenes and traces of coumarin (Burdock, 1997).