**Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (***Lavandula stoechas***) from the Region of Saidona**

#### **Ioannis K. Karabagias \*, Vassilios K. Karabagias and Kyriakos A. Riganakos**

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; vkarambagias@gmail.com(V.K.K.);kriganak@uoi.gr(K.A.R.)

 **\*** Correspondence:ikaraba@cc.uoi.gr;Tel.:+30-697-828-6866

 Received: 1 February 2019; Accepted: 25 March 2019; Published: 28 March 2019

**Abstract:** The aim of the present study was to characterize *Lavandula stoechas* (Ladastacho) from the region of Saidona by means of physico-chemical parameters, phenolic profile, in vitro antioxidant activity and volatile compounds. Physico-chemical parameters (pH, acidity, salinity, total dissolved solids, electrical conductivity and liquid resistivity) were determined using conventional methods. The phenolic profile was determined using high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), whereas a quantitative determination was also accomplished using the total phenolics assay. In vitro antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl assay. Finally, volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). The results showed that *Lavandula stoechas* aqueous extract had a slightly acidic pH, low salinity content and considerable electrochemical properties (electrical conductivity and liquid resistivity along with electric potential). In addition, aqueous fractions showed a significantly (*p* < 0.05) higher phenolic content and in vitro antioxidant activity, whereas phenolic compounds, such as caffeic acid, quercetin-*O*-glucoside, lutelin-*O*-glucuronide and rosmarinic acid, were identified. Finally, numerous volatile compounds were found to dominate the volatile pattern of this flowering plant, producing a strong, penetrating, cool and menthol-like odour.

**Keywords:** Ladastacho; characterisation; properties; HPLC/ESI-MS; HS-SPME/GC-MS; beneficial use
