Ms. Sevgi Kolayli | Karadeniz Technical University | Turkey
Prof. Dr. Sevgi Kolaylı is a distinguished biochemist and food scientist at Karadeniz Technical University, Turkey. With a career spanning over 25 years, she has made pioneering contributions in the fields of antioxidant activity, natural product chemistry, and food biochemistry, especially with respect to bee products such as honey, propolis, and bee bread. Her research explores the biochemical properties and therapeutic potentials of these natural substances, integrating analytical chemistry with toxicology and nutrition. She has authored numerous articles in international journals, demonstrating her scientific leadership and collaborative spirit. Dr. Kolaylı’s work not only furthers academic understanding but also provides practical insights into functional foods, public health, and sustainable agriculture. Recognized for her scientific excellence and innovation, she continues to mentor students and researchers, contributing significantly to science at national and global levels.
Publication Profiles:
Education:
Prof. Dr. Sevgi Kolaylı completed her undergraduate studies in Chemistry at Karadeniz Technical University, Turkey. She pursued postgraduate studies in Biochemistry, earning her Master’s and Ph.D. from the same institution. Her doctoral research focused on the biochemical analysis of natural products and their antioxidant capacities, with a special emphasis on enzymatic activities in fish and bioactive compounds in plant sources. Over the years, she has expanded her academic portfolio by attending international workshops, symposia, and scientific training, continually refining her skills in analytical methods such as chromatography, spectroscopy, and molecular characterization. Her solid educational foundation has enabled her to bridge the gap between traditional biochemical research and applied nutritional science. She remains actively engaged in academic development through her roles in teaching, supervision, and curriculum innovation at Karadeniz Technical University.
Experience:
Prof. Dr. Sevgi Kolaylı has served in various academic and research capacities at Karadeniz Technical University. Starting as a research assistant, she has risen through the academic ranks to become a full professor. Her career includes teaching undergraduate and postgraduate courses in biochemistry, food chemistry, and analytical techniques, while also supervising numerous MSc and PhD theses. Dr. Kolaylı has been a principal investigator in several national and international research projects focused on the bioactivity and safety of food-based natural compounds. She is a respected reviewer for several peer-reviewed journals and has collaborated with researchers from Algeria, Germany, and across Türkiye. Her strong laboratory and analytical experience, combined with leadership in scientific projects, underscore her capacity for impactful research. Additionally, she contributes to scientific committees, journal editorial boards, and serves as an evaluator for research funding bodies.
Research Focus:
Prof. Dr. Sevgi Kolaylı’s research centers on the biochemical evaluation of natural products, particularly those derived from bee-related sources such as honey, propolis, and bee bread. Her investigations focus on antioxidant activity, phenolic content, and bioactive characterization, aiming to understand their therapeutic and nutritional value. She uses advanced analytical techniques (e.g., HPLC, HRMS, spectrophotometry) to identify bioactive compounds and assess their antioxidant, antimicrobial, antiviral, and anticancer potentials. A significant portion of her work has examined regional differences in natural products, correlating botanical origin with chemical composition. Her newer research explores food enrichment using natural antioxidants and toxicity assessments of honey containing grayanotoxins. This multidisciplinary approach integrates food science, toxicology, and molecular biology, contributing to the development of functional foods and nutraceuticals. Prof. Kolaylı’s scientific vision is geared towards advancing public health through safe, natural, and effective bioactive substances.
Publications Top Notes:
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Comparative study on antioxidant enzyme activities and lipid peroxidation in different fish species – Turkish J. Zoology
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Antioxidant enzymes in freshwater vs. seawater adapted trout – J. Biochem. Mol. Toxicol.
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Chemical & antioxidant properties of cherry laurel fruit – J. Agric. Food Chem.
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Does caffeine bind to metal ions? – Food Chemistry
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Stereoselective photochemistry of methoxy chalcones – Turkish J. Chemistry
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Essential oils of Centaurea spp. and their antimicrobial activity – Phytochemistry
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Photocyclization and microbial activity of chalconoid compounds – J. Photochem. Photobiol. A
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Synthesis of heterocycles as antioxidant/anticancer agents – Archiv der Pharmazie
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Synthesis and antioxidant activities of triazol-5-one derivatives – Indian J. Chemistry
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New triazole derivatives and their antioxidant properties – Asian J. Chemistry
Conclusion:
In conclusion, Prof. Dr. Sevgi Kolaylı exemplifies the qualities of a well-rounded, impactful, and visionary researcher whose work has significantly advanced the understanding of bioactive compounds in food and natural products. Her sustained excellence in publishing, mentoring, and interdisciplinary collaboration makes her highly suitable for the Best Researcher Award. Her ability to combine fundamental biochemical insights with real-world health applications, especially in the areas of antioxidant research and bee product functionality, showcases her as not just a researcher, but a contributor to global health and nutrition science. With minor enhancements in innovation dissemination and global visibility, she can further establish herself as a leading figure in the international scientific community. Based on the strength of her scientific record, impact, and innovation potential, she is a highly deserving nominee for the Best Researcher Award.