<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The research is devoted to the issue of processing substandard amber to enable the use of the processing products in food, cosmetics, and pharmaceutical industries. For the first time, comparison was made of the extractive characteristics of amber from the two largest world deposits – the Baltic and Ukrainian. Nine times more dry substances are transferred to the extract from Ukrainian than from Baltic amber, when extracting amber with ethanol under the same conditions. The antioxidant activity of the obtained extracts was determined by ABTS<sup>+</sup> and DPPH methods. The values of these indicators were higher in the extract of Ukrainian amber and also differed in extracts from different fractions. Analysis of the volatile components composition did not indicate a significant difference between the extracts of different amber, but clear differences were seen between the fractions from which the extract was obtained. The main component, representing more than a half of the volatile components, was o–Cymene. Most of the identified components are characterised by camphor odour. Amber from different places of origin have different extraction characteristics, which was confirmed by the research results.</p>
</abstract>

The research is devoted to the issue of processing substandard amber to enable the use of the processing products in food, cosmetics, and pharmaceutical industries. For the first time, comparison was made of the extractive characteristics of amber from the two largest world deposits – the Baltic and Ukrainian. Nine times more dry substances are transferred to the extract from Ukrainian than from Baltic amber, when extracting amber with ethanol under the same conditions. The antioxidant activity of the obtained extracts was determined by ABTS+ and DPPH methods. The values of these indicators were higher in the extract of Ukrainian amber and also differed in extracts from different fractions. Analysis of the volatile components composition did not indicate a significant difference between the extracts of different amber, but clear differences were seen between the fractions from which the extract was obtained. The main component, representing more than a half of the volatile components, was o–Cymene. Most of the identified components are characterised by camphor odour. Amber from different places of origin have different extraction characteristics, which was confirmed by the research results.

Comparative Extraction of Components from Ukrainian and Baltic Ambers

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution 4.0 International License.

{"article-title":"Comparative Extraction of Components from Ukrainian and Baltic Ambers"}

The research is devoted to the issue of processing substandard amber to enable the use of the processing products in food, cosmetics, and pharmaceutical...

Comparative Extraction of Components from Ukrainian and Baltic Ambers

Pubblicato online: 06 gen 2024

Pagine: 244 - 249

Ricevuto: 18 mar 2023

Accettato: 30 nov 2023

DOI: https://doi.org/10.2478/prolas-2023-0035

Parole chiave
extracts, succinite, fossil resin, volatile compounds, antioxidant activity

© 2023 Valentyn Chornyi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Comparative Extraction of Components from Ukrainian and Baltic Ambers

Pubblicato online: 06 gen 2024

Pagine: 244 - 249

Ricevuto: 18 mar 2023

Accettato: 30 nov 2023

DOI: https://doi.org/10.2478/prolas-2023-0035

Parole chiaveextracts, succinite, fossil resin, volatile compounds, antioxidant activity

© 2023 Valentyn Chornyi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Parole chiave
extracts, succinite, fossil resin, volatile compounds, antioxidant activity