Biological active compounds and biological activities of the foam used in the traditional kerebiç dessert

Abstract

In the present work, foam and water extracts were obtained from Gypsophila root, which forms the foam part of the dessert known as kerebiç. The bioactive compounds of samples were analysed with Fourier transform infrared (FT-IR) and high-performance liquid chromatography (HPLC). To determine their antioxidant properties, ferric-reducing antioxidant power (FRAP) method, cupric-reducing antioxidant capacity (CUPRAC) method, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate (ABTS) method, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method, and total antioxidant activity method were performed. The pUC18 plasmid DNA was used to investigate the effect of the samples on the deoxyribonucleic acid (DNA). In addition, the inhibitory properties of the samples against key enzymes (acetyl and butyryl-cholinesterases) involved in the pathogenesis of diseases were investigated. Based on the results of FT-IR analysis, terpenes and sugars were detected in the extracts. Based on the HPLC results, glucose, fructose, maleic acid, acetic acid, acetoin, and 2,3 butanediol were detected in the extracts. Antioxidant results showed that extracts had similar and moderate activities as compared to the standard antioxidants. It was observed that the extracts preserved the stable structure of pUC18 plasmid DNA, but could not remove the scavenging effect of peroxide. In addition, it was determined that the extracts showed a stronger inhibitory effect on acetylcholinesterase (AChE) and butyryl-cholinesterases (BChE) than galantamine, which was used as the control.