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    Chemical composition, antioxidant and antimicrobial activity of Colchicum speciosum Steven growing in Türkiye
    (University of Agriculture, 2022) Baltacı, Cemalettin; Öz, Mehmet; Fidan, Muhammed Said; Üçüncü, Osman; Karatas, şeyda Merve
    In the current study, the chemical constituents, antioxidant and antimicrobial activity of the volatile oil obtained from flowers and stems of C. speciosum growing in Türkiye were investigated. Both volatile oils were extracted through the hydrodistillation method in a Clevenger apparatus followed by the GC-MS analysis. The volatile oil yield attained from flowers and stems parts were determined as 0.62% and 0.65%, respectively. The most abundant compounds were determined in the flowers. Tricosane, octadecanal and hexadecanoic acid were identified to be the major components. Tricosane (38.28%) was defined to be the major component in flowers. 2-hydroxy benzaldehyde, tricosane and hexadecanoic acid were found to be the main compounds in the volatile oil of stems. 2-hydroxy benzaldehyde (46.49%) was found to be the main constituents in stems. According to the results antioxidant activity was attained as total antioxidant substance amount (86.77 mg AA/100 mL), total phenolic substance amount (65.64 mg GA/100 mL), total flavonoid substance amount (3.92 mg QE/100 mL), ferric (III) ion reducing antioxidant power capacity (6.88 mg FeSO4/100 mL) and free radical scavenging capacity (ABTS) (50.67 mg AA/100 mL) were obtained the highest antioxidant properties were obtained in flowers of C. speciosum. C. speciosum volatile oils had antimicrobial activity against Bacillus cereus in the flowers and had no activity against bacteria and yeast-mould in the stems. © 2022, University of Agriculture. All rights reserved.
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    Chemical Profiling and Biological Activities of Methanol Extracts and Essential Oils From Ferulago Platycarpa Boiss. & Balansa (Endemic): Enzyme Inhibition, Antioxidant, and Antimicrobial Properties
    (North Carolina State University, 2026) Aygul, İmdat; Öz, Mehmet; Fidan, Muhammed Said; Baltacı, Cemalettin; Akmeşe, Osman; Sefali, Abdurrahman
    This study aimed to evaluate the phytochemical composition and biological activities of Ferulago platycarpa methanol extract (ME) and essential oil (EO). The EO was obtained via hydrodistillation and analyzed by GC-MS, revealing sesquiterpene hydrocarbons as the dominant class, with caryophyllene (65.8%) and ?-pinene (9.65%) as the major constituents. The methanol extract was subjected to LC-MS/MS analysis, which identified eleven phenolic compounds, with chlorogenic acid as the most abundant. The extract showed significantly higher total phenolic (1196.22±11.64 mg GAE/100g) and antioxidant (1870.00±17.69 mg QEE/100g) contents compared to the ME. In vitro enzyme inhibition assays demonstrated that the methanol extract exhibited potent inhibitory activity against carbonic anhydrase II (CA-II, ICSO= 0.023 pg/mL), acetylcholinesterase (AChE, ICSO= 110 pg/mL), and butyrylcholinesterase (BChE, IC50= 390 pg/mL). In contrast, the EO showed higher inhibition against ?-amylase (IC50= 5920±10.45 pg/mL) and BChE (IC50= 1.32±0.65 pg/mL), while its ?-glucosidase showed no inhibition. Antioxidant assays indicated superior activity for the methanol extract compared to the EO. Furthermore, antimicrobial testing revealed that the EO demonstrated broader and more effective antimicrobial action, exhibiting lower MIC and MBC values against several bacterial and fungal strains. Collectively, these results highlight F. platycarpa as a valuable source of bioactive compounds with promising applications in antidiabetic, neuroprotective, antioxidant, and antimicrobial therapies. © 2025, The Author(s).
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    Chemical Profiling of Stachys cretica subsp. anatolica Rech. f. (Endemic) Essential Oils and their Methanol Extracts with Evaluation as Enzyme Inhibitors, Antioxidant, and Antimicrobial Agents
    (North Carolina State University, 2026) Öz, Mehmet; Fidan, Muhammed Said; Baltacı, Cemalettin; Akmeşe, Osman; Sefali, Abdurrahman; Aygul, İmdat
    Enzyme inhibition activities, phenolic compounds, antioxidant activities, bioactive compounds, antimicrobial activities, and chemical components of essential oil and methanol extracts obtained from the aerial parts of S. cretica subsp. anatolica were investigated. The main phenolic compounds of aerial parts were catechin, oleuropein, and epicatechin. The determined enzyme inhibitor activities highlight the potential of S. cretica subsp. anatolica as a source of bioactive compounds, particularly for carbonic anhydrase and cholinesterase inhibition. The essential oil and methanol extract exhibited remarkable activities against CA-II, AChE, and BChE, although they were less potent than standard inhibitors. The essential oils generally showed stronger antimicrobial activity compared to the 30% methanol extracts across most bacterial and fungal strains, as evidenced by minimum lethal concentration (MLC) and lower minimum inhibitory concentration (MIC) values and larger inhibition zones. Chloramphenicol used alone exhibited the highest antimicrobial efficacy, with the lowest MIC and MLC values and the largest inhibition zones. The essential oils of S. cretica subsp. anatolica were determined as esters, oxygenated sesquiterpenes, and aldehydes in aerial parts. The main components were found to be hexahydrofarnesyl acetone in the aerial parts. © 2025, North Carolina State University. All rights reserved.
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    Determination of chemical content and biological activities obtaining essential oil from Ribes petraeum Wulfen plant grown in Gümüşhane region
    (Gümüşhane Üniversitesi, 2022) Karataş, Şeyda Merve; Öz, Mehmet; Fidan, Muhammed Said; Baltacı, Cemallettin; Üçüncü, Osman
    Essential oil is fragrant, volatile, aromatic oils mostly by hydrodistillation obtained from plants. Essential oil is an indispensable raw material source for the pharmaceutical, food and cosmetic industries. Gümüşhane region is very rich in terms of plant diversity. As a result of the field study, the plant that formed the basis of this article were collected from the growing place determined. In this study; essential oil of the leaves of R. petraeum plant were determined by hydrodistillation method in a Clevenger type device. The chemical compositions of volatile oil diluted with hexane were determined by analyzing with a GC-MS instrument. The amount of antioxidant activities of the obtained essential oil were determined by free radical scavenging (DPPH and ABTS) amounts, and Ferric (III) Reducing Antioxidant Power (FRAP) capacity according to methods. In addition, some bioactive compounds contents were determined by total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAC) studies. Antimicrobial activities of volatile oil were attained against 23 different microorganisms by disc diffusion method. As a result; the percent essential oil yield was determined as 0.47% in the leaves of the R. petraeum. The chemical classes with the highest percentage of compounds in the essential oil of plant parts: Aldehydes (55.98%) were determined in the leaves of the R. petraeum. In addition, the main components in its essential oil was found as (E)-2-hexenal (52.90%) in the leaves of the R. petraeum. The determination of antioxidant activities obtained from samples collected from plant parts were determined as 18.73 mg AA/100 mL and 21.31 mg AA/100 mL in free radical scavenging amounts (DPPH and ABTS), and 6.50 mg FeSO4/100 mL in FRAP capacity. The bioactive component contents were found as 66.37 mg GAE/100 mL in total phenolic content (TPC), 1.51 mg QE/100 mL in total flavonoid content (TFC), 195.43 mg AA/100 mL in total antioxidant activity (TAC). According to the results of the antimicrobial activities analysis obtained from the collected sample of plant parts, leaves of R. petraeum were not showed any antimicrobial activity against the microorganisms used.
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    Doğu Karadeniz Bölgesinde Bulunan Korunan Alanların Rekreasyonel Kullanımları
    (2019) Öz, Mehmet; Adanur, Hakan; Fidan, Muhammed Said; Komut, Osman
    Korunan alanlar eğitim faaliyetlerinin ve bilimsel araştırmaların yapıldığı, genetik çeşitliliğin ve türlerin saklandığı, kültürel, geleneksel, simgesel doğal kaynakların zarar verici etkilerden sakınıldığı ve sürdürülebilir olarak kullanıldığı, özel öneme sahip doğal ve kültürel bölgelerin turizm ve rekreasyonel kullanım imkanının sağlandığı bölgelerdir. Bu çalışmada Doğu Karadeniz Bölgesi içinde yer alan Artvin, Giresun, Gümüşhane, Rize ve Trabzon illerinde yer alan korunan alanlar materyal olarak seçilmiştir. Bu alanlarda 2010-2017 yılları arasındaki ziyaretçi sayılarının belirlenmesi ve karşılaştırılması amaçlanmıştır. İller arası ziyaretçi sayılarının karşılaştırılmasında Tek Yönlü Varyans Analizi kullanılmıştır. Elde edilen veriler Rekreasyonel kullanım olarak 2018 yılı itibariyle bu İllerden Artvin’de 3, Gümüşhane’de 5, Trabzon’da 8, Rize’de 6 ve Giresun’da 4 adet korunan alan bulunmaktadır. Bölge müdürlüğü sınırları içerisinde bulunan korunan alanları toplam olarak, 2010 yılında 450.411 kişi, 2011 yılında 555.678 kişi, 2012 yılında 973.391 kişi, 2013 yılında 1.936.608 kişi, 2014 yılında 1.601.913 kişi, 2015 yılında 1.458.617 kişi, 2016 yılında 1.558.290 kişi ve son olarak 2017 yılında 1.911.429 kişi ziyaret etmiştir. Yıllar itibarı ile ziyaretçi sayısının artışında, ilan edilen korunan alan sayısının çoğalması, korunan alanların daha kaliteli hizmet verecek hale getirilmesi ve insanların rekreasyon ihtiyaçlarının giderek artmasının önemli olduğu söylenebilir.
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    Investigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits
    (Gumushane University, 2024) Öz, Mehmet; Baltacı, Cemalettin; Fidan, Muhammed Said
    Wild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), ?-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), ?-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components. © 2024, Gumushane University. All rights reserved.
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    Investigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits
    (2024) Öz, Mehmet; Baltaci, Cemalettin; Fidan, Muhammed Said
    Wild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas chromatography-mass spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), ?-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), ?-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components.