Some Azo Compounds Containing Black Tea Processing Waste Catechins As Antioxidant and Urease Enzyme Inhibitory

Öz

Although various azo compounds containing some natural origin catechins had been synthesized and determined their dyeing properties for various textile products, azo compounds containing black tea waste catechins and their antioxidant capacity and urease enzyme inhibition were not investigated until this study. The urease enzyme is the most important enzyme that allows the bacteria Helicobacter pylori, which is considered the main factor of stomach cancer, to live in the stomach. Inhibition of this enzyme is very important for the treatment of Helicobacter pylori infection. It has been known that catechin extracts of natural origin inhibit the urease enzyme of Helicobacter pylori from literature. Black tea processing waste is a residue that is separated from the sieves during tea processing and has no economic value. The transformation of this residue into products that produce added value is very important because it contains many chemicals contained in the tea plant. In this study, some azo compounds containing black tea processing waste catechins were synthesized and investigated their antioxidant capacity, urease enzyme inhibition properties.

Anahtar Kelimeler

• Tea catechins
• Azo dyes
• Antioxidant
• Urease enzyme inhibition

Antioksidan ve Üreaz Enzim İnhibitörü Olarak Siyah Çay İşleme Atığındaki Kateşinleri İçeren Bazı Azo Bileşikleri

Öz

Bu çalışmaya kadar bazı doğal kaynaklı kateşinleri içeren çeşitli azo bileşikleri sentezlenmiş ve çeşitli tekstil ürünleri için boyama özellikleri incelenmiş olmasına rağmen, siyah çay atığı kateşinlerini içeren azo bileşikleri ile bunların antioksidan kapasiteleri ve üreaz enzim inhibisyon etkileri araştırılmamıştır. Üreaz enzimi, mide kanserinin ana faktörü olarak kabul edilen Helicobacter pylori adlı bakterinin midede yaşamasını sağlayan en önemli enzimdir. Bu enzimin inhibisyonu Helicobacter pylori enfeksiyonu tedavisi için çok önemlidir. Doğal kaynaklı kateşin ekstraktlarının Helicobacter pylori üreazını inhibe ettiği literatürden bilinmektedir. Siyah çay işleme atığı, çayın işlenmesi sırasında eleklerden ayrılan ve ekonomik değeri olmayan bir kalıntıdır. Çay bitkisinin içerdiği birçok kimyasalı içeren bu tortunun katma değer üreten ürünlere dönüştürülmesi çok önemlidir. Bu çalışmada, siyah çay işleme atığındaki kateşinleri içeren bazı azo bileşikleri sentezlenmiş antioksidan kapasiteleri ve üreaz enzim inhibisyon etkileri araştırılmıştır.

Anahtar Kelimeler

• Çay kateşinleri
• Azo boyaları
• Antioksidan
• Üreaz enzim inhibisyonu.

Kaynakça

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