Eight of the ten phenolic compounds in the aqueous methanolic extracts from three varieties of sunflower were tentatively identified and quantitated by their spectrophotometric and chromatographic characteristics. Chlorogenic acid, one of its isomers, and caffeic acid constituted 70% of the total phenolic compounds in the flour of each variety. Compounds related to p-coumaric, iso-ferulic, and sinapic acids and a hydroxycinnamic acid-sugar ester were also detected by tic and glc analyses. The sinapic acid like compound represented 15% of the total phenolic compounds in the three flours. Two minor components with long retention times were also present in the neutral fraction.Sunflower ranks as second in importance among world sources of vegetable oils and there is considerable interest in utilizing the light-colored defatted flour for food purposes. The utilization of the high protein by-product from oilseed crushing in foods has been limited by the presence of phenolic constituents which are readily oxidized into dark green and brown compounds. A number of extraction procedures have been devised to remove the phenolic compounds from sunflower kernels and flours (Gheyasuddin et al., 1970;Sosulski et al., 1972) but the economic feasibility of these processes is unknown.Chlorogenic acid has been identified as the major phenolic compound in sunflower kernels with minor constituents being caffeic acid, 3,5-dicaffeoylquinic acid, and a disubstituted cinnamic acid (Mikolajczak et al., 1970;
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