ORGANOLEPTIC AND NUTRITIONAL EFFECTS OF PHENOLIC-COMPOUNDS ON OILSEED PROTEIN PRODUCTS - REVIEW

In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation to o-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. © 1979 American Oil Chemists' Society.