Bioaccessibility of phenolic acids in Canadian hulless barley varieties

•Ferulic and p-coumaric acids were the major bioaccessible phenolic acids.•Boiling increased the extractability of bound phenolic acids.•Digestion increased the level of phenolic acids in the free phenolic extract.•For the 1st time N1, N8-dicaffeoyl spermidine was identified in whole-grain barley.•Cooked, whole-grain, hulless, barley are a source of bioaccessible phenolic acids.