Fatty acid composition of the seed oil of Arum italicum Miller

Saglik S., ALPINAR K., IMRE S.

JOURNAL OF FOOD LIPIDS, vol.9, no.2, pp.95-103, 2002 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 2
  • Publication Date: 2002
  • Doi Number: 10.1111/j.1745-4522.2002.tb00212.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.95-103
  • Istanbul University Affiliated: Yes


The genus Arum (Araceae) is represented by some 20 taxa in Turkey. Having tuberous roots, broadly hastate vigorous leaves, greenish-yellow spathes A. italicum grows in northern Turkey and flowers between April and May and its reddish berry type fruits ripen in July. Containing significant amount of calcium oxalate crystals, oxalic acid and oxalates in addition to volatile and/or easily destroyed irritating substances, Arum taxa are toxic. However, dried or fresh parts thereof are used for food and in folk medicine in Turkey. Tubers and ripe fruits are used in the treatment of rheumatism and hemorroids while the leaves are consumed as a food. The fatty acid composition of the seed oil of A. italicum oil was investigated by analyzing their methyl esters by GC and GC-mass spectrometry. The major fatty acids were 16:0, 16:1 n-7, 18:0, 18:1 n-9, 18:2 n-6 and 13-phenyltridecanoic acid in the seed oil. This is the first report on fatty acid composition and 13-phenyltridecanoic acid content of Arum italicum Miller seeds from Turkey.