The extraction should be made either directly from the seeds or from the seed oil.
Phenolic compounds are acidic and I've been able to isolate them from green tea and beans with a strong ion exchange column. Here's a few links that show my methods:
http://www.isco.com/WebProductFiles/Applications/101/Poster_and_Paper_Reprints/Purification_of_Phenolic_Flavonoids.pdf
http://www.isco.com/WebProductFiles/Applications/101/Application_Notes/AN87_RediSep%20Rf_SAX_Column_Applications.pdf
http://www.isco.com/WebProductFiles/Applications/101/Poster_and_Paper_Reprints/Isolation_of_Ionizable_Compounds_from_Bitumens_by_Flash_Chromatography.pdf
This last one, although it seems unrelated to your question, is included since it shows one method to work with oily samples that are not water soluble.
The simplyest tachnique, on my opinion, is to apply the extraction by Folch (CH3Cl:MeOH 2:1 by vol.) but to look for phenolics in the upper water-methanol phase. Another trick: extract with acidified (methyl)alcohol, than add 2 vol. parts of chloroform, mix, spin and take the water (acid.)alcohol phase (upper) for your analysis.
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