{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T18:40:08Z","timestamp":1779302408270,"version":"3.51.4"},"reference-count":59,"publisher":"Wiley","license":[{"start":{"date-parts":[[2025,4,12]],"date-time":"2025-04-12T00:00:00Z","timestamp":1744416000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Chemistry &amp; Biodiversity"],"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:p><jats:italic>Pelargonium<\/jats:italic> species are aromatic plants, the extracts of which from both underground and above\u2010ground tissues have been traditionally used to treat various diseases. Scientific studies have predominantly focused on <jats:italic>Pelargonium sidoides<\/jats:italic> DC. (PeSid) and <jats:italic>Pelargonium reniforme<\/jats:italic> species. In T\u00fcrkiye, <jats:italic>Pelargonium endlicherianum<\/jats:italic> Fenzl. (PeEnd) and <jats:italic>Pelargonium quercetorum<\/jats:italic> Agnew (PeQue) species of the <jats:italic>Pelargonium<\/jats:italic> genus are naturally distributed. This study aimed to determine the antioxidant properties, phenolic profiles, mineral content, color parameters, and antibacterial activities of ethanol and methanol extracts from these <jats:italic>Pelargonium<\/jats:italic> species. Antioxidant parameters and color values varied significantly (<jats:italic>p<\/jats:italic>\u00a0&lt;\u00a00.01) both among the species and depending on the solvent used (ethanol or methanol). In color measurements from dried plant powders, PeEnd exhibited the highest <jats:italic>a<\/jats:italic>*, <jats:italic>b<\/jats:italic>*, and <jats:italic>C<\/jats:italic>* values, whereas PeSid showed the highest <jats:italic>L<\/jats:italic>* and h\u00b0 values. Regarding mineral content, PeSid had the highest Na, K, Cu, and Se levels, whereas PeQue exhibited the highest Mg, Mn, and Fe levels, with significant differences among the species (<jats:italic>p<\/jats:italic>\u00a0&lt;\u00a00.01). Furthermore, the extracts demonstrated antibacterial activity against <jats:italic>Staphylococcus aureus<\/jats:italic>, <jats:italic>Salmonella Typhimurium<\/jats:italic>, <jats:italic>Escherichia coli<\/jats:italic>, and <jats:italic>Listeria monocytogenes<\/jats:italic>.<\/jats:p>","DOI":"10.1002\/cbdv.202402382","type":"journal-article","created":{"date-parts":[[2025,4,12]],"date-time":"2025-04-12T21:26:01Z","timestamp":1744493161000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Phytochemical Contents and In Vitro Antioxidant and Antibacterial Activities of Root Extracts From <i>Pelargonium<\/i> Species"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6566-1385","authenticated-orcid":false,"given":"Mehmet","family":"Y\u00fcksel","sequence":"first","affiliation":[{"name":"Department of Food Engineering Faculty of Agriculture Atat\u00fcrk University  Erzurum T\u00fcrkiye"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Arzu Kavaz","family":"Y\u00fcksel","sequence":"additional","affiliation":[{"name":"Department of Food Technology Technical Sciences Vocational School Atat\u00fcrk University  Erzurum T\u00fcrkiye"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elif Feyza","family":"Topda\u015f","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Faculty of Agriculture Atat\u00fcrk University  Erzurum T\u00fcrkiye"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,4,12]]},"reference":[{"key":"e_1_2_10_2_1","volume-title":"T\u00fcrk\u00e7e Bitkiler ile Tedavi","author":"Baytop T.","year":"1999"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sajb.2005.08.002"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2011.07.031"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2013.03.045"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijantimicag.2003.11.008"},{"issue":"1","key":"e_1_2_10_7_1","first-page":"1","article-title":"Antimicrobial and Antioxidant Properties of Pelargonium graveolens Essential Oil","volume":"4","author":"Dzamic A. 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