From Fresh to Dried Lavender Flower: Changes in Phytochemical Profile According to Drying Method

Lavandula angustifolia Mill. is a part of the Lamiaceae family, which includes aromatic plants used in perfumery, manufactory, food, ornamental, and medicinal sectors. Both fresh dried lavender flowers can be exploited different ways; however, post-harvest treatments such as drying processes help maintain flowers’ properties for longer period. This study analyzed (F) flower ultrasound-assisted extracts, comparing two methods, i.e., heat-pump (HP) hot-air (HA), to assess potential differences their effect on phytochemical composition (total phenolic content, total anthocyanin profile) antioxidant activity (FRAP, DPPH, ABTS assays) flowers, focusing three selections from north-western Alps (i.e., Susa, Stura, Tanaro). Results showed that HP-dried are preferred over HA-dried they contain +66.73% phenolics +62.2% anthocyanins, have higher (from 60.32% 284.3% more according assay). particularly those Tanaro selection, also values relative capacity index (RACI) global score (GAS), ranking together with flowers. Nine bioactive compounds out thirteen were detected by means HPLC, seven F (caffeic acid, hyperoside, quercetin, ellagic catechin, epicatechin, dehydroascorbic acid), four HA (ferulic quercitrin, epicatechin), HP acid hyperoside). The temperatures probably promoted oxidative biochemical reactions led presence increase these compounds. However, many other may contribute power extracts. Overall, resulted an effective sustainable method interesting applications obtain final products richer functional food industry.