Food Res Int. 2026 Apr 1;229:118387. doi: 10.1016/j.foodres.2026.118387. Epub 2026 Jan 13.
ABSTRACT
Gastrodia elata, a recognized medicine food homology plant, has traditionally been consumed as a functional herbal tea owing to its rich bioactive composition and associated health benefits. Herein, we systematically investigated the effects of crushing degree (lamellated, granular, and powdered forms), brewing temperature (70-100 °C), and time (3-10 min) on the physicochemical properties, total phenolics, total flavonoids, individual bioactives (adenosine; gastrodin; p-hydroxybenzyl alcohol; p-hydroxy benzaldehyde; and parishin compounds A, B, C, and E), flavor, and sensory characteristics of Gastrodia elata tea by using advanced analytical equipment combined with chemometrics methods. Among the different crushing degrees, granular Gastrodia elata tea exhibited the most favorable properties. Upon increasing brewing temperature and time, the bioactive levels, scavenging capacities against DPPH and ABTS free radicals, and sensory attributes of Gastrodia elata tea generally followed parabolic and incremental trends. Notably, granular Gastrodia elata tea treated at 90 °C for 10 min showed the highest total phenolics, flavonoids, and sugar contents. Non-targeted metabolomics analysis further revealed the differences in metabolites of Gastrodia elata tea under different brewing conditions. Through multivariate statistical analysis, the internal relationships among different brewing conditions, volatile and non-volatile components and quality characteristics were established, and 11 potential characteristic markers closely related to the quality of Gastrodia elata tea were obtained. Results underscored the role of brewing conditions in enhancing the dissolution of quality-related volatile and nonvolatile bioactives. Collectively, the findings provided a scientific guidance for the consumption of Gastrodia elata tea to support daily nutritional and health needs.
PMID:41763758 | DOI:10.1016/j.foodres.2026.118387
