Abstract: Polyphenols are important active ingredients in rapeseed oil with biological activities such as antioxidant, anti-inflammatory and antibacterial. However, since crude rapeseed oil contains gums, pigments, free fatty acids and other substances that affect its product quality, it can only be consumed after degumming, decolorization and deodorization processes. Different processing technologies have great influence on their contents. The main contents of this review focuses on the effects of modern rapeseed pretreatment, oil extraction methods, rapeseed oil extraction methods and refining processes on polyphenols in rapeseed oil. This may provide valuable references for further elucidating the changes of polyphenols during processing, improving rapeseed oil processing technology and enhancing product quality control.