AUTHOR=Li Lijuan , Zhao Yating , Zhang Shu , Zhang Xiaohong , Duan Guofeng 

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

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 8 - 2024

YEAR=2024

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2024.1482782

DOI=10.3389/fsufs.2024.1482782

ISSN=2571-581X

ABSTRACT=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.