Recently, minor bioactive compounds and carotenoids, phenols, flavonoids, and anthocyanins have attracted massive interest from food manufacturers and researchers because of their disease-preventing and health-promoting properties. Various epidemiological studies confirmed that long-term consumption of plant-derived polyphenols could defend against different diseases such as brain and immune disorders, cardiovascular diseases, cancers, osteoporosis, diabetes, and numerous neurodegenerative diseases.^1,2  In this respect, pigmented cereals may be considered a natural source of bioactive compounds in the diet because they are staple foods and were utilized to develop new value-added food products.²  Among all the cereals, barley is the most cultivated crop globally (12% of total cereal cultivated), ranking fourth among cereal grains after wheat, rice, and maize, and it is the most historical plant grown globally.³  This cultivated barley crop has diverse uses; most of the portions, i.e. about 65% is generally used in animal feed, 33% is used for malting, while only 2% is directly used for the consumption of human beings.⁴