Changes in phenolic compounds and antioxidant activities of “nine steaming nine sun-drying” black soybeans before and after in vitro simulated gastrointestinal digestion

Black soybean (Glycine max (L.) Merr.) is rich in phenolic compounds, and processing technology has a significant effect on the content and activity of phenolic compounds. However, the mechanism of nine steaming and nine sun-drying processing technique is not fully understood. This paper presents the changes of phenolics content, phenolic acids composition and their influence on antioxidant activity before and after in vitro simulated gastrointestinal digestion of black soybeans (BS) under the process of nine steaming nine sun-drying. Results showed that the total phenolic content (TPC) and total flavonoids content (TFC) in BS were reduced by the heat treatment method, and exhibited a decreasing trend with more steaming and sun-drying cycle. During in vitro digestion, the contents and bioaccessibility of 12 phenolic acids (PA-12) in BS were highest in the stomach, followed by mouth and the intestine. The bioaccessibility of PA-12 in steamed and sun-dried BS was higher than that of raw black soybeans (S0D0) after digestion. It reached maximum after digestion at the third steaming and sun-drying cycle (i.e. S3D3), wherein the phenolic acids with the highest bioaccessibility were syringic acid, gallic acid, ferulic acid and chlorogenic acid. Syringic acid, in particular, increased significantly during digestion compared with that before digestion, which also increased during processing. The antioxidant activity of in vitro digested BS products with appropriate steaming and sun-drying degree increased compared with S0D0. Principal component analysis (PCA) showed that the in vitro digestion-induced properties of steamed and sun-dried BS could be well distinguished. The results confirm that the phenolic compounds and bioaccessibility of nine steamed nine sun-dried BS must be taken into account when assessing the improvement of human health.