Phenolic acids in the meal of developing and stored barley seeds

The following free phenolic acids were identified in the meal of developing barley seeds: salicylic, p ‐hydroxybenzoic, vanillic, protocatechuic, o ‐, m ‐ and p ‐coumaric, syringic, ferulic and sinapic acids. The highest concentration of these compounds was observed at 19–31 days after anthesis. At this time the highest amount of total ethanol‐soluble, bound phenolic acids was also found. In the ripe seeds or seeds stored for 2–6 weeks after harvesting, the content of free and soluble bound phenolic acids was distinctly lower. No free caffeic or chlorogenic acids were detected in the seeds by the procedure applied.