Study of the Chemical Composition and Biological Effects of Aromatic Waters in a Comparative Aspect

Introduction. Vegetable raw materials processing products are becoming very popular. Of particular value are the products of essential oil production – aromatic waters or hydrolates. Hydrolates are widely used as cosmetics because they contain a number of biologically active water-soluble components of essential oil, but unlike the latter they have a softer effect on the skin, which allows them to be used in their pure form. Aim. To study the chemical composition, antibacterial and antioxidant activity of hydrolates. Materials and methods. Hydrolates were used as objects of research of production JSC "AEMSZ" derived from plants: Lavandula angusifolia , Hyssоpus officinаlis , Sаlvia officinаlis , Rosmarinus officinalis , Rosa damascеna × Rosa gallica . The composition was analyzed by gas-liquid chromatography. Antibacterial properties of hydrolates were studied with the use of bioluminescent marine bacteria Aliivibrio fischeri F1 and recombinant test-bacteria Escherichia coli MG1655 (pXen7). The study of the antioxidant effect was carried out by the method of Fe 3+ -induced lipid peroxidation of egg lipoprotein suspension in vitro . Results and discussion. It was found that salvia hydrolate contains α- and β-thujone, β-caryophyllene, α-terpineol; lavender hydrolate – camphene, linalool, linalyl acetate, geraniol, geranyl acetate; rosemary hydrolate – camphene, 1,8-cineol, β-pinene; rose hydrolate – phenylethanol, geraniol, citronelol, nerol; hydrolate hyssop – pinocamphone, isopinocamphone, spatulenol, β-caryophyllene. The antibacterial properties of the studied hydrolates were manifested in the inhibition of test bacteria bioluminescence and growth. Hydrolates of hyssop, lavender and rosemary were characterized by the greatest activity, rose and salvia had a lesser effect. It was also shown that hyssop and lavender hydrolates exhibited the bactericidal properties. Through the studying the antioxidant effect, the dynamics of accumulation of products of free-radical oxidation of lipids was observed, which in the presence of hyssop and rosemary hydrolates decreased by 40 and 36 %, respectively, in comparison with the control. Conclusion. As a result of the research, it was found that the studied hydrolates have pronounced antibacterial properties. Antioxidant properties of Hyssopus officinalis and Rosmarinus officinalis hydrolates were also revealed. Prospects for further research are the development of medicinal and cosmetic products based on the hydrolates of the above-stated essential oil cultures.