Effect of Ultrasound-Assisted Extraction and Drying Methods on Bioactive Compounds, Phenolic Composition, and Antioxidant Activity of Assam Tea Cultivar ( var. ) Cultivated in Thailand.

Tea is a rich source of phytochemicals; their composition in tea extracts varies depending on the cultivar, climate, production region, and processing and handling processes. The method of extraction plays a crucial role in determining the biological effects of the bioactive compounds in tea leaves. However, reports on the catechin profiles and antioxidant activities of the extracts obtained from leaves at different stages of maturity are limited. Here, we aimed to evaluate the effect of ultrasound-assisted extraction (UAE) and different drying methods, freeze drying (FD) and spray drying (SD), on the composition of bioactive compounds, phenolic composition, and antioxidant activity of extracts obtained from different part of leaves, top (TT), middle (ML), and mature (MT), of Assam tea cultivar ( var. ) cultivated in Thailand (Thai Assam tea). High-performance liquid chromatography analysis showed that the extracts obtained by UAE with FD from TT leaves (UAEFD-TT) had the highest catechins (341.38 ± 0.11 mg/g extract) and caffeine (93.20 ± 0.36 mg CF/g extract) contents compared with those extracted from ML and MT using the same method as well those obtained by SD. The total phenolic and total flavonoid contents were the highest in UAEFD-TT extracts (456.78 ± 4.31 mg GAE/g extract and 333.98 ± 0.83 mg QE/g extract, respectively). In addition, UAEFD-TT exhibited the highest antioxidant activity; the IC values obtained by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays were 1.31 ± 0.02 and 7.51 ± 0.03 g/mL, respectively. In the ferric-reducing antioxidant power (FRAP) assay, the UAEFD-TT extract demonstrated the highest antioxidant activity (324.54 ± 3.33 M FeSO/mg extract). These results suggest that extraction from TT using UAE followed by FD produced the highest amount of antioxidant compounds in Thai Assam tea extracts.