Some Azo Compounds Containing Black Tea Processing Waste Catechins as Antioxidant and Urease Enzyme Inhibitory Antioksidan ve Üreaz Enzim İnhibitörü Olarak Siyah Çay İşleme Atığındaki Kateşinleri İçeren Bazı Azo Bileşikleri


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Kantar C., Er Z., Baltaş N., Şaşmaz S.

El-Cezeri Journal of Science and Engineering, cilt.9, sa.3, ss.1147-1156, 2022 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 3
  • Basım Tarihi: 2022
  • Doi Numarası: 10.31202/ecjse.1131913
  • Dergi Adı: El-Cezeri Journal of Science and Engineering
  • Derginin Tarandığı İndeksler: Scopus
  • Sayfa Sayıları: ss.1147-1156
  • Anahtar Kelimeler: antioxidant, azo dyes, Tea catechins, urease enzyme inhibition
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

Although a lot of azo compounds containing some natural origin catechins had been synthesized and determined their dyeing properties for various textile products, the azo compounds containing black tea processing 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 Helicobacter pylori, which is considered the main factor of stomach cancer, to live in the stomach. Inhibition of urease 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.