Lidiya Timasheva

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 Fe³⁺-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.

Products of plant raw materials processing, in particular hyssop herb are becoming more and more popular nowadays. This plant raw material is used in traditional medicine in many countries all over of the world and is included as an officinal raw material in pharmacopoeias of several European countries: France, Portugal, Romania, Sweden and Germany. Hyssop hydrolat is used in perfumery, cosmetics and food industries, but it is not used in medicine yet, due to the lack of a complex research. This article presents the results of a research of the chemical composition, antibacterial and antioxidant activity of Hyssopus officinalis L. hydrolate. The main aim of the article is to study the chemical composition, antibacterial and antioxidant activity of hydrolate of Hyssopus officinalis L. Materials and methods. The object of the research is a hydrolate of hyssop obtained by the method of steam distillation from freshly harvested raw materials of hyssop (Hyssopus officinalis L.). The study of the chemical composition of the hydrolate was carried out by gas-liquid chromatography. The antibacterial activity of the hydrolate was assessed by the growth and luminescence characteristics of the marine luminescent bacteria Aliivibrio fischeri F1 and recombinant bioluminescent test-objects based on E. coli MG1655. Antioxidant activity was determined by the method of non-enzymatic initiation of lipid peroxidation in a model biological system of yolk lipoproteins. Results. The concentration of essential oil in the hyssop’s hydrolate was defined as 0.032%. It was found that the hydrolate contains isopinocamphone, pinocamphone; β-cariophillen; β-pinen; sabinen and 1.8-cineol. The dynamics of the accumulation of lipid peroxide products in the presence of hyssop’s hydrolate was significantly lower in comparison with the control by 39.47%, which indicates the ability of this hydrolate to suppress free radical oxidation processes, and thus exhibit antioxidant activity. Conclusion. As a result of the research, hydrolate of Hyssopus officinalis L. was found to exhibit antibacterial and antioxidant properties. Prospects for further research are the development of medicines and cosmetics based on hydrolate of Hyssopus officinalis L. with antibacterial and antioxidant properties.