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Yeşil Çaydaki Antioksidan Moleküllerin Özelliklerinin Kuantum Kimyasal Yöntemler ile İncelenmesi

Investigation of Antioxidant Molecules in Green Tea by Quantum Chemical Approaches

Vildan Enisoğlu Atalay(ÜSKÜDAR ÜNİVERSİTESİ)0000-0002-9830-9158
Sayfa
55–65
Yayın Tarihi
2018-12-30
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Güçlü bir antioksidan olan yeşil çay, antimutajenik, antikanserojen ve antibakteriyel özellikler taşır.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Güçlü bir antioksidan olan yeşil çay, antimutajenik, antikanserojen ve antibakteriyel özellikler taşır.
📊
Temel Bulgular & Veri:Güçlü bir antioksidan olan yeşil çay, antimutajenik, antikanserojen ve antibakteriyel özellikler taşır.
💡
Sonuç & Katkı:Güçlü bir antioksidan olan yeşil çay, antimutajenik, antikanserojen ve antibakteriyel özellikler taşır.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:antioksidan · DFT · yeşil çay

Özet

Güçlü bir antioksidan olan yeşil çay, antimutajenik, antikanserojen ve antibakteriyel özellikler taşır. Yeşil

Abstract

A strong antioxidant, green tea, has antimutagenic, anticarcinogenic and antibacterial properties. Among the multiple components of green tea, flavonoids are a major contributor to the antioxidant activity. In this study, the molecules of gallocatechin, kaempferinin, strictinin, theaflavin and isoviteksin molecules, which are OH groups in the green tea plant, are emphasized. The three major antioxidant mechanisms HAT, SET-PT and SPLET have been examined to analyze the antioxidative capacity of the compounds studied. Calculations were performed using the Gaussian09 program M062X/6-311+Gdp and the molecular descriptors using HF/6-31++Gdp methods. The SPLET mechanism in the gas phase and the SET-PT mechanism are preferred in the ethanol phase. The antioxidant activity in the gas phase is gallocatechin>kaempferitin>isoviteksin> strictinin>theaflavin and in the ethanol phase it is isoviteksin>strictinin>gallocatechin> kaempferitin>theaflavin.

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Bu Makaleye Atıf Yap

Atalay, V. E. (2018). Yeşil Çaydaki Antioksidan Moleküllerin Özelliklerinin Kuantum Kimyasal Yöntemler ile İncelenmesi. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 8 Sayı: 4, 55–65. https://doi.org/10.21597/jist.420354

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