Welcome to Francis Academic Press

The Frontiers of Society, Science and Technology, 2021, 3(4); doi: 10.25236/FSST.2021.030409.

Analysis of Physicochemical Properties and Antioxidant Capacity of Evening Primrose Oil during Refining


Jiayin Xu, Yudan Zhang, Shen Li, Chenxin Yang, Yifei Lu

Corresponding Author:
Jiayin Xu

College of Food Science and Engineering, Jilin University, Changchun, China


Evening primrose oil is a rare oil, which is rich in linoleic acid, palmitic acid, oleic acid and linolenic acid and many other unsaturated fatty acids that are beneficial to human body. It has extremely high nutritional value and health care function, so it can play a role in the inhibition and prevention of some diseases. This topic proposed by means of evening primrose oil in the refining process, the sample of different refining link to the physical and chemical properties, volatile components and antioxidant capacity test and analysis, aims to explore the evening primrose oil, in the process of production of nutrient losses, and causes of its nutrient loss, to improve the quality of evening primrose oil, grease to provide scientific theory basis. The main research contents are as follows: (1)The national standard method was adopted to determine the main physicochemical indexes of evening primrose oil in different refining processes, and the changes were analyzed. The changes of fatty acid content and composition of evening primrose oil during refining were determined and analyzed. (2)DPPH, ABTS, FRAP and ORAC in vitro antioxidant evaluation methods were used to determine the changes of antioxidant capacity of evening primrose oil during the refining process, and Pearson bivariate correlation analysis was used to obtain the correlation between the contents of tocopherol, total phenol, phytosterol and squalene in evening primrose oil and antioxidant capacity.


evening primrose oil, refining process, trace elements, antioxidant capacity

Cite This Paper

Jiayin Xu, Yudan Zhang, Shen Li, Chenxin Yang, Yifei Lu. Analysis of Physicochemical Properties and Antioxidant Capacity of Evening Primrose Oil during Refining. The Frontiers of Society, Science and Technology (2021) Vol. 3, Issue 4: 46-51. https://doi.org/10.25236/FSST.2021.030409.


[1] Arvaniti O S, Mitsonis P, Siorokos I , et al. The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars [J]. Acta Scientiarum Polonorum Technologia Alimentaria, 2019, 18(3):225-234.

[2] Bender A , Speroni C S , Moro K , et al. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate[J]. LWT- Food Science and Technology, 2019, 117:108652.

[3] Zarei M , Fazlara A , Alijani N . Evaluation of the changes in physicochemical and antioxidant properties of honey during storage[J]. Functional Foods in Health and Disease, 2019, 9(9):593-605.

[4] Zeng L , Zhang L , Li K , et al. Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid[J]. LWT, 2020, 125:109228.

[5] Huang L , Zhang W , Cheng J , et al. Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound[J]. International Journal of Food Properties, 2019, 22(1):678-688.