The analysis of phenolic constituents in glabrous canaryseed groats

► The brown- and yellow-coloured glabrous canaryseeds exhibited the same flavonoid profiles with the bran being mainly composed of O-pentosyl isovitexin. ► Ferulic acid was the dominant phenolic acid followed by caffeic and p-coumaric acids. ► Unlike the bran, canaryseed flour contained significantly very low levels of phenolic acids.