ABSTRACT
Although the total phenolic content in vegetable oils is low, phenolic acids such as ferulic, caffeic, vanillic, syringic, p-coumaric, o-coumaric, protocatechuic, sinapic, and p-hydroxybenzoic acids may be found, along with lignans and flavones. The concentration of these compounds depends on the extraction method used to obtain the oil and its further processing stages. In some cases, such as in grape seed or rice bran, oils are obtained as by-products from other food processing industries and are used in cosmetics due to their antioxidant activity or other beneficial effects.
