Heat Pump Drying of Lavender Flowers Leads to Decoctions Richer in Bioactive Compounds

Lavandula angustifolia Mill. (Lamiaceae family) is commonly exploited in different sectors, such as cosmetics, perfumery, and medicine because of its phytochemicals. More recently it has gained attention an edible flower the food beverage industry. Post-harvest technologies can help producers to increase functional beverages market, where there a growing demand for new products rich bioactive molecules with beneficial health effects. To maintain lavender properties, compounds have be effectively preserved after harvesting processing. This study compared emerging technology, heat pump drying, classical drying approach, i.e., hot air focusing on differences total phenolic content, anthocyanin profile, antioxidant activity dried flowers. Three Italian local selections (i.e., Susa, Stura, Tanaro) were analyzed by means decoction extraction. Results showed that each one was better phytochemical composition heat-pump drying. Among selections, Stura Tanaro highest values phenolics (2200.99 2176.35 mg GAE/100 g DW, respectively), anthocyanins (59.30 60.74 C3G/100 DW respectively) activity, assessed through three assays (FRAP, DPPH, ABTS). Four detected HPLC, flowers’ (quercitrin, ellagic acid, gallic acid), air-dried (epicatechin). Overall, allowed obtain decoctions richer compounds.