Protein, polyamine, phenolic composition and their correlations in Canadian barley grains for different end-use purposes

Abstract

Barley is an important cereal grain in Canada, classified into food, malting, and general-purpose cultivars based on their end-use purposes. In this study, protein, polyamine, phenolic composition and content of 25 Canadian barley genotypes representing different end uses were analyzed on a dry base. The protein content was measured between 10.38% and 15.47%. Total polyamines (TPA) were found in the range of 64.62 to 135.11 μg/g. The free phenolic content (FPC) showed values from 761.46 to 1174.27 μg gallic acid equivalents (GAE)/g, and the bound phenolic content (BPC) ranged from 390.76 to 825.34 μg GAE/g. Putrescine (Put), spermidine (Spd), and spermine (Spm) were identified as the predominant polyamines, while ferulic acid (FA) was the most abundant phenolic acid, followed by p -coumari