Hydrolates: By-products of essential oil distillation: Chemical composition, biological activity and potential uses

Abstract

Hydrolates, also referred to as hydrosols, floral or distillate waters, as well as aromatic waters, are produced in the same isolation process with essential oils by steam distillation. A small amount of essential oil constituents is dissolved in hydrolates providing specific organoleptic properties and flavor, as well as biological activity which makes them useful as raw material in many industries. Their popularity is still on the rise, especially in aromatherapy. The objective in this review is to analyze the chemical compositions of hydrolates and their corresponding essential oils, as well as biological activity of hydrolates (antimicrobial, antioxidant and antiinflamatory) and potential uses, not only in food industry for flavoring, and preservation of fresh-cut fruits and vegetables, but also as functional (soft) drinks. However, hydrolates can be used in aromatherapy and cosmetics, as well as in organic agriculture and aquaculture.

Hidrolati, koji se takođe nazivaju i hidrosoli, cvetne ili aromatične vode, kao i destilati, proizvode se u procesu destilacije etarskih ulja vodenom parom. Mala količina etarskog ulja nalazi se rastvorena u hidrolatima dajući im specifične organoleptičke osobine i ukus, kao i biološku aktivnost, što ih čini korisnim kao sirovinu u mnogim industrijama. Njihova popularnost poslednjih godina raste, posebno u aromaterapiji. Cilj ovog preglednog rada je da se analizira hemijski sastav hidrolata i njihovih etarskih ulja, kao i biološku aktivnost hidrolata (antimikrobna, antioksidativna i antiinflamatorna), ali i mogućnosti upotrebe, ne samo u prehrambenoj industriji kao prirodnih aroma i konzervanasa sveže isečenog voća i povrća, ali i funkcionalnih (bezalkoholnih) napitaka. Takođe, hidrolat i mogu da se koriste u aromaterapiji i kozmetici kao i u organskoj poljoprivredi i ribarstvu.