Use of flaxseed cake as a source of nutrients in the food industry and possible health benefits- a review

Table 2 Phenolic compounds of flaxseed cake

Phenolic acids	Concentration (mg/100 g)	References
Caffeic acid	49.53	Farag et al. (2012) Özkaynak (2017)
Chlorogenic acid	77.12
Myricetin	28.94
Querecetin	18.45
Kaempferol	13.27
Free phenolics (mg ferulic acid /100 g defatted cake)	784.78
Esterified phenolics (mg ferulic acid /100 g defatted cake)	1522.69

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