Determination of essential oil and phenolic compounds of <i>Berberis vulgaris</i> grown in Şavşat, Artvin; revealing its antioxidant and antimicrobial activities

This study is to determine the antioxidant capacities, fatty acids and phenolic compounds, and antimicrobial activity in <i>Berberis vulgaris.</i> The antioxidant contents of the plants were determined using the CUPRAC, FRAP, and DPPH methods. The total phenolic content was determined using the Folin-Ciocalteu method, the phenolic compound profile was analyzed by HPLC, and the antimicrobial activity was assessed using the liquid microdilution method. The total polyphenol content was found to be 27.65 ± 1.12 mg GAE/g sample in the fruit of the plant with the highest amount, while the total flavonoid content was 15.13 ± 0.92 mg quercetin/g sample in the leaf part of the plant with the highest amount. Chlorogenic acid was identified as the major component in the fruit and leaf of <i>B. vulgaris</i> with concentrations of 1,195.56 ppm and 1,113.46 ppm, respectively. Catechin was identified as the major component in the seed part with a concentration of 130.29 ppm. <i>B. vulgaris</i> is a valuable source of bioactive phytochemicals with high functional quality.