Production and Use of Hydrolates from the Distillation Process of Aromatic Plants

Abstract

Lavender (Lavandula sp.), thyme (Thymus sp. and Thymbra sp.), oregano (Origanum sp.), savory (Satureja sp.), mints (Mentha sp.), sage (Salvia officinalis and S. sclarea), rosemary (Rosmarinus officinalis), rose (Rosa sp.), citrus (Citrus sp.), and bay laurel (Laurus nobilis) are species widely used as medicinal and aromatic plants. Their essential oils are a well-known resource of biological activities, applicable in food, cosmetic, and pharmaceutical industries, as well as in agriculture. Due to developments in ecology and sustainability during the past two decades, hydrolates, which were considered waste material for a long time, are viewed as by-products with promising activity and applications. This chapter provides a review of these ten hydrolates, their chemical composition, and potential use.