Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity

作者：Lijuan Li, Yating Zhao, Shu Zhang, Xiaohong Zhang, Guofeng Duan · 发表于：Frontiers in Sustainable Food Systems · 年份：2024 · DOI：10.3389/fsufs.2024.1482782 · 被引用次数：2 · 研究领域：Phytochemistry and Biological Activities、Natural product bioactivities and synthesis、Phytochemicals and Antioxidant Activities

Background Forsythia suspensa ( F. suspensa ) is a plant of the Oleaceae family that is used as a medicinal plant. It is a traditional Chinese medicine that functions in clearing heat and detoxification. F. suspensa contains various phytochemicals, such as lignans, flavonoids, triterpenoids, and phenylethanolic glycosides; however, the main active phytochemical in F. suspensa is phillygenin, which has lipid-lowering, antioxidant, antihypertensive, and tyrosinase inhibitory effects. However, the content of phillygenin in F. suspensa is very low, limiting its application. Methods This study used wild F. suspensa leaves (FSL) from Lingchuan County (LC), Anze County (AC), Pingshun County (PS), and Pingding County (PD) in Shanxi Province as experimental materials. Through a single factor and orthogonal experimental design, the fermentation time, temperature, and humidity of F. suspensa leaf fermented tea (FSLFT) were optimized using a black tea fermentation machine. By comparing the differences in phillygrin and phillygenin content in FSL and FSLFT, the optimal production process for increasing phillygenin content in FSLFT was sought. This study also compared the differences in bioactive substance content and in vitro antioxidant and antibacterial functions of wild FSLFT from the four counties to evaluate the quality of wild FSLFT from the four counties. Results The optimal technological parameters of Forsythia suspensa leaf fermented tea (FSLFT): fermentation time of 2 h, ferment...