Lavander ( Lavandula sp.) is a precious essential oil plant from the Lamiaceae family. There are 39 lavender species ( Lavandula sp.) most of which have Mediterranean origin and among them three have high commercial value. While the essential oil quality of the lavender species (British lavender) is high the lavandin species (hybrid lavender) have high essential oil yield [2, 52]. In this study, the content of the extracts obtained from Lavandula angustifolia, which were grown in Burdur Örtülü locality, was determined via HPLC and GC analysis and the anti-microbial effect of the essential oil L. angustifolia was investigated. The study was made with the dried flowers of L. angustifolia . Some of the dried flowers were extracted and the essential oil was distilled from the remaining part. Various phenolic compounds in the extract were quantitatively determined by HPLC. Quantitatively cafeic, rosemeric and the 4-hydroxybenzoic acids were the most abundant phenolic acids in the content in decreasing order. In the GC analysis 31 different compounds were determined: Linalool and Linalil Acetate having the highest concentration. Anti-microbial effect was determined against the most frequently encountered microorganisms in the cosmetics: Candida albicans, Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus brasiliensis. According to the results it is concluded that the essential oil, L. angustifolia , can be used either directly or incorporated into the cosmetics without the necessity for any other extra preservative against the said microrganisms. According to the literature these microorganisms, which are frequently found in creams, cause various diseases. It was observed that the essential oil L. Angustifolia could completely remove the contamination caused by the said micro-organisms as of the 14. day.

Steam distillation is used to isolate scent of rose flowers. Rose aromatic water is commonly used in European cuisine and aromatherapy besides its use in cosmetic industry for its lovely scent. In this study, three different sampling techniques, liquid-liquid extraction (LLE), headspace technique (HS), and solid phase extraction (SPE), were compared for the analysis of volatile water-soluble compounds in commercial rose aromatic water. Some volatile water-soluble compounds of rose aromatic water were also analyzed by gas chromatography mass spectrometry (GCMS). In any case, it was concluded that one of the solid phase extraction methods led to higher recoveries for 2-phenylethyl alcohol (PEA) in the rose aromatic water than the liquid-liquid extraction and headspace technique. Liquid-liquid extraction method provided higher recovery ratios for citronellol, nerol, and geraniol than others. Ideal linear correlation coefficient values were observed by GCMS for quantitative analysis of volatile compounds (r2≥0.999). Optimized methods showed acceptable repeatability (RSDs < 5%) and excellent recovery (>95%). For compounds such as α-pinene, linalool, β-caryophyllene, α-humulene, methyl eugenol, and eugenol, the best recovery values were obtained with LLE and SPE.

Damask Rose (Rosa damescena Mill.) is the major rose species used for rose oil production. Rose water is the major subsidiary product obtained during the distillation process. Rose water has also commercial importance because of its usage as an ingredient in some processed foods and aromatherapy. Microorganisms cause souring and therapeutic effect losses of rose water during its storage. Various preservation techniques were applied in rose water for the prevention of microbial spoilage. The physical methods used for the preservation of rose water were pasteurization, and ultra violet treatment. Phenoxyethanol and sodium benzoate were used as chemical preservatives. After methods were applied, rose water samples were stored at room temperature and spoilage microorganisms such as bacteria, yeasts and molds were enumerated. The changes in the composition of essential oils of rose water samples were also determined. Any of the applications caused a significant change in aroma composition, while inhibiting the microbial spoilage.