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Phenolic Acids and Tannins in Rapeseed and Canola

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Canola and Rapeseed

Abstract

The utilization of rapeseed meal in human food formulations has been considered for many years. However, due to the presence of some antinutritional factors in the meal, this goal has not been achieved. Glucosinolates and hulls were first considered to be the most important limiting factors in the use of rapeseed meal in food formulations. In spite of the introduction of double-zero rapeseed varieties (canola) in many countries and the invention of a number of methods for dehulling (Sosulski and Zadernowski 1981; Greilsamer 1983; Diosady et al. 1986), the use of rapeseed meal as a source of food-grade protein is still limited by the presence by small amounts of glucosinolates as well as other undesirable components such as phytic acid and phenolic compounds. The content of phenolics in rapeseed flour is much higher than that found in flours obtained from other oleaginous seeds and accounts for about 30 times of the amount of phenolics in soybean flour (Table 11-1).

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  1. H. Kozlowska
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  2. M. Naczk
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  3. F. Shahidi
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  4. R. Zadernowski
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  1. Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

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Kozlowska, H., Naczk, M., Shahidi, F., Zadernowski, R. (1990). Phenolic Acids and Tannins in Rapeseed and Canola. In: Shahidi, F. (eds) Canola and Rapeseed. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3912-4_11

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