In this study, the biological activity and chemical composition of Bingöl propolis were investigated. The isolates, including ethanol isolate (EI), hexane isolate (HI), and essential oil isolate (EOI), were prepared from raw propolis. The lipophilic and volatile organic compounds in isolates were analyzed by Gas Chromatography-Mass Spectrometry (GS-MS) measurements. Bingöl propolis isolates showed antimicrobial activity against reference pathogen bacterial strains, including Staphylococcus aureus (ATCC 25923), Bacillus cereus (NRRL-B-3711) Escherichia coli (ATCC 25922), Salmonella enterica subsp. enterica serovar Typhimurium (ATCC 14028), while B. cereus was observed to be the most susceptible bacteria to all tested propolis isolates. It was observed that EI showed the highest antimicrobial and antioxidant activity compared to other isolates. The presence of bioactive components in the lipophilic and essential oil isolates of Bingöl propolis may have contributed to the biological activity of propolis. Bingöl propolis isolates (EI and EOI) obtained in this study have the potential to be used as natural preservatives in food systems.