DOI: 10.35229/jaes.1968260 ISSN: 2548-0006

Physicochemical Characteristics, Antioxidant and Antibacterial Activity of Gundelia Extracts in Sanlıurfa, Turkey

Fatma Esen Sarıgüllü Önalan, Zehra Gökçe
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Gundelia tournefortii L. (Asteraceae) is a traditionally consumed edible and medicinal plant widely distributed in the Middle East and Anatolia. In the present study, the antioxidant, antibacterial, and phytochemical properties of G. tournefortii L. extracts obtained using methanol, ethanol, and ethyl acetate were comprehensively investigated. Antioxidant activities were evaluated using DPPH˙ radical scavenging, metal chelating, reducing power, and phosphomolybdenum assays. The ethyl acetate extract exhibited the strongest DPPH˙ radical scavenging activity, reducing power, and total antioxidant capacity, whereas the methanolic extract showed the highest metal chelating activity (60.13 ± 2.17%). The ethyl acetate extract also possessed the highest total phenolic (0.53 ± 0.009 mg GAE/g), flavonoid (0.12 ± 0.002 mg RE/g), and ascorbic acid contents (57.50 ± 7.24 mg/L). Antibacterial activity was evaluated using the disk diffusion method, and the ethyl acetate extract showed the highest inhibition zone against Staphylococcus aureus (12.5 ± 0.5 mm). When the phenolic acid profile was examined, vanillic acid (791.83 µg/g) was identified as the predominant compound in the methanolic extract of Gundelia tournefortii L., with caffeic (3.66 µg/g) and cinnamic (0.33 µg/g) acids detected at low levels. Analysis of the fatty acid profile revealed that the species contained mainly palmitic (22.25%), linoleic (17.86%), γ-linolenic (11.77%), and docosahexaenoic acid (36.80%), while other fatty acids were present in smaller proportions. Additionally, tocopherols, fat-soluble vitamins, and phytosterols were detected. These findings demonstrate that G. tournefortii L. is a rich source of bioactive compounds with significant antioxidant potential and preliminary antibacterial activity, supporting its nutritional and therapeutic relevance.

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