The study was undertaken to determine the amount and nature of condensed tannins in rapeseed meal. No condensed tannins were found in rapeseed meats (endosperm plus germ). The hulls, however, yielded 0.1% condensed tannins by 70% aqueous acetone extraction, the bulk of the condensed tannins in the hulls being unextractable by the extractants used. The basic unit of the isolated polymeric flavanols appeared to be leucocyanidin.

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The phenolic components of several rapeseed meals were studied in base hydrolyzed extracts as free acids and in 70% aqueous acetone extracts as intact compounds. Thin-layer chromatography, gas chromatography, and mass spectroscopy were used for compound purification and identification. The free acids in the hydrolyzed extracts in order of concentration were: sinapic >> protocatechuic > ferulic > p-hydroxybenzoic > vanillic > syringic. Sinapic acid was the only free phenolic acid detected in the 70% aqueous acetone extracts although there was at least seven other compounds that upon hydrolysis yielded sinapic acid. Neither chlorogenic acid or caffeic acid were detected in any of the meals although they had previously been reported.

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