Özet:

The aim of this study is to investigate the antioxidant and antibacterial activities, phenolic profile and volatile compounds of methanol extract of Erodium cicutarium (L.) L'Hér, which is consumed as a vegetable in Kilis. The total phenolic substance content, total flavonoid substance amount, DPPH (1,1-diphenyl-2-picryl hydrazyl) radical removal and ascorbic acid content values of the extract are respectively; 1.93 mg GAE/g extract, 0.066 mg RE/g extract, 73.19% and 339.87 mg/L. Antioxidant activity, metal chelating activity, reducing capacity and CUPRAC values by phosphomolybdenum method, respectively; 2.41 µg/TE g, 86.13%, 2.868 abs., 160.78 mg trolox equivalent/g sample. Total antioxidant activity was calculated as % inhibition and trolox equivalent, these values are 51.40% and 9.56 µM trolox equivalent/10g, respectively. According to the phenolic component results, the amount of naringin, the phenolic component that was detected in the highest amount, was 1143.8993 mg/kg; the lowest detected component is t-ferulic acid and its amount is 5.08139 mg/kg. Also, in the study, the two volatile compounds detected at the highest rate were phytol with 18.88% and 2-butoxy ethanol with 13.61%; followed by p-xylene, undecane, neophytadiene and phthalic acid, butyl tetradecyl ester, respectively. In the determination of antibacterial activity, while no inhibitory effect was observed in extract against E. coli ATCC 25922 and Proteus spp. at a concentration of 100 mg/mL; an inhibitory effect against Pseudomonas aeruginosa ATCC 9027 was observed, with a zone diameter of 6 mm. The results suggested that methanol extracts of E. cicutarium may be useful for food and medical applications.