AN OVERVIEW OF THE PHENOLICS OF CANOLA AND RAPESEED - CHEMICAL, SENSORY AND NUTRITIONAL SIGNIFICANCE

Utilization of rapeseed meal in human foods has been thwarted by the presence of antinutritional factors such as glucosinolates, phenolics, phytates and hulls. The content of phenolics in rapeseed flour is nearly 30 times higher than that of soybean. Phenolic compounds contribute to the dark color, bitter taste and astringency of rapeseed meals. They may also interact with amino acids, enzymes and other food components, thus influencing the nutritional value of rapeseed meal and its products. Therefore, phenolic compounds are important factors when considering rapeseed meal as a protein source in food formulations. Available literature data on phenolic compounds and tannins of rapeseed/canola are fragmentary and diverse. Furthermore, developing a standardized method for analysis and quantitation of these compounds is warranted. Interaction of rapeseed phenolics/tannins with proteins and their effects on enzymes and other food components remain to be studied.