Reference Number: 424
The individual phenolic acids, total phenolic content, total flavonoid content and antioxidant activity of azuki bean (Vigna angularis) varieties from 13 provinces of China were investigated. Eight phenolic compounds were analysed on an ultraperformance liquid chromatography-mass spectrometry system. The results obtained suggest that the azuki beans can be considered as a good source of phenolic compounds, and growing the azuki beans at high altitude may be an effective way to enhance the antioxidant and antidiabetic potential of the beans.
Significance of this study to the sourdough baker:
Addition of the Red Mung Bean (or Azuki Bean) to our diversity blends provides an important source of starch, digestible proteins, mineral elements, and vitamins. This bean is widely used in foods and is known to be rich in dietary fibre and polyphenols. Science already suggests that both dietary fibre and polyphenols may have prebiotic-like effects, supporting the growth of ‘good’ bacteria and inhibiting the growth of ‘bad’ bacteria in our gut microbiomes.