Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions

ABSTRACT Background and Objectives Two hulless barley varieties (Peru‐35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, N 1, N 8‐dicaffeoyl spermidine, in these barley varieties was reported. Findings The concentrations of ferulic and p ‐coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of N 1, N 8‐dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone‐containing fraction (F5) of Peru‐35 and in the pericarp‐containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content. Conclusions This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products. Significance and Novelty The distribution of N 1, N 8‐dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.