ABSTRACT
The predominant phenolic compounds of oilseed products belong to the phenolic acid, coumarin, flavonoid, tannin and lignin group of compounds (Ribereau-Gayon, 1972). The phenolic acids are hydroxylated derivatives of benzoic and cinnamic acids. Figure 3.1 shows the chemical structures of some phenolic acids and units of condensed tannins of some oilseeds; Table 3.1 gives the phenolic content in some oilseed flours.
