Yenil, NYemis, FGuler, A2024-07-182024-07-181018-46191610-2304http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3638Arum Italicum Mill. fruits that have antioxidant effect and some phenolic compounds were investigated at its different maturation stages. Observing of some phenolic compounds like ellagic acid, hesperidin, resveratrol and quercetin varied from depending on their ripening stages in harvest as immature, half mature and mature crops. These compounds can be recovered from Arum Italicum Mill. fruits by using the Soxhlet extraction method in methanol for four hours. And, the phenolic compounds in these fruits can easily be identified by using HPLC-DAD device. It is obvious that the amounts of ellagic acid, hesperidin, resveratrol and quercetin in half-mature fruits of Arum Italicum Mill. decrease and even hesperidin, resveratrol and quercetin disappear altogether. While the antioxidant effect was determined by using DPPH and TEAC, the total phenolic compounds of the fruits in all harvest periods were defined by using standards such as gallic acid and catechin.EnglishPLANTSPOLLINATORSODORArticle