87 | Fascicule 3 ANNALS of Faculty Engineering Hunedoara – International Journal of Engineering Tome XIV [2016] – Fascicule 3 [August] ISSN: 1584-2665 [print; online] ISSN: 1584-2673 [CD-Rom; online] a free-access multidisciplinary publication of the Faculty of Engineering Hunedoara 1. Ion GRIGORE, 1. Cristian SORICA, 1. Valentin VLĂDUT, 1. Mihai MATACHE, 1. Dan CUJBESCU, 1. Elena SORICA, 1. Adriana MUSCALU, 1. Eugen MARIN, 2. Önder KABAS, 3. Savin LAZAR SUPERIOR CAPITALIZATION OF LAVENDER BY OBTAINING VOLATILE OILS APPLYING THE STEAM DISTILLATION METHOD 1. INMA Bucharest, ROMANIA 2. Akdeniz University, Antalya, TURKEY 3. University of Novi Sad, SERBIA ABSTRACT: This paper aims to provide a rich and updated information on certain aspects regarding the necessity of establishing of lavender crops, to highlight the large palette of use the products, which can be obtained from this plant and not least, the material benefits. The paper is addressed to specialists, farmers, to the family associations, highlighting the most important aspects to obtain quality products, and under favorable economic conditions. Keywords: lavender, technology, volatile oil, distillation floral water 1.INTRODUCTION Considered as small shrub, Lavender is a perennial plant, having leaves even in winter. Usually the leaves are silvery green, but there are also varieties with green or silvery leaves. The culture of lavender reaches maturity in 2-5 years, and it can be operated without problems for 30-40 years. In Romania the most common variety of lavender is that with narrow leafs, which have a width of 3- 4 mm and a length of 30-40 mm called Lavandula angustifolia. To achieve a lavender plantation over an area of 1ha, are necessary about 18,000 to 19,000 seedlings reaching maturity after 3 years, and the production may reach 4000-4500 kg/ha of green flower (fresh). If the harvesting from summer is properly done, it can also carry out and and a second crop in autumn, from which it might still get 1000-1500 kg of lavender flowers. Among the plants whose chemical composition can generate a significant amount of volatile oils and flower water, the lavender occupies a leading position. From chemical point of view, the volatile oils are complex mixtures of aliphatic and aromatic hydrocarbons, aldehydes, alcohols, esters and other constituents, being predominant the compounds of the terpenoids class. In the past, these oils were called etheric oils, essential oils or aromatic essences. The extraction of a flavor from its natural environment is not an easy operation. This must be isolated or concentrated with a minimum of losses, modifications of composition and without the introduction of some impurities. Volatile oils can be extracted from various parts of the plant: flowers, seeds, leaves, stems, peels, roots, rhizomes, tubers, floral buds etc. Although they are called oils, these substances do not contain fatty materials: a drop of essential oil placed on a paper sheet will not leave any trace, as opposed to one of vegetal oil. However, the essential oils properties must not be confused with those of the leaves or flowers of a same plant. Also, must not be confused the essential oils neither with the culinary essences nor with perfumes. Essential oils are highly concentrated in active chemical elements and may present certain risks. Some compounds are aggressive relative to the skin or mucous membranes, others can be toxic in high doses or when used on a long period. As for the domestic use, have to know that some compounds (such as ketones) are toxic and must never be absorbed. In principle, the essential oils must not be