Searching alternative uses for Cissus tiliacea Kunth fruit in Central Mexico: seed oil and fruit liquor

• Published in: Genetic resources and crop evolution Vol. 63; no. 1; pp. 141 - 149
• Main Authors: Franco-Mora, Omar, Morales P, Aaran A, Mirelles, Alma D, Castañeda-Vildózola, A, Sánchez-Pale, Jesús R
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.01.2016; Springer Nature B.V
• Subjects: Acidity; Agriculture; Agronomy; Alcoholic beverages; Beverages; biofuels; Biomedical and Life Sciences; Cissus; drinking; Drinking behavior; Fatty acids; Fruits; Life Sciences; lipid content; Notes on Neglected and Underutilized Crops; Oils & fats; Oleic acid; Pharmacology; Plant Genetics and Genomics; Plant Physiology; Plant Sciences; Plant Systematics/Taxonomy/Biogeography; Plants (botany); seed oils; Seeds; Species; total soluble solids; Tribology; Vitis vinifera; Mexico; Local development; Vitaceae; Artisanal beverages; Fatty acids; Linoleic acid
• ISSN: 0925-9864; 1573-5109
• DOI: 10.1007/s10722-015-0343-2

Although Vitis vinifera L. is the most commercial fruit species in the Vitaceae family, within the genus Cissus L. several species have agro-industrial and pharmacological potential. In Central Mexico, Cissus tiliacea Kunth grows wildly but might be cropped with apparently low agronomical requirements. This study was performed aiming to know C. tiliacea fruits characteristics growing on ex situ conditions and their potential as a source of oil and to prepare alcoholic beverages. During 3 years, we determined some physical and biochemical fruit characteristics from plants cropped in Zumpahuacán, México. Fruit weight was between 0.45 and 0.61 g; acidity was between 1.57 and 2.68 %; pH between 5.27 and 5.88; and the content of total soluble solids was between 13.6 and 15.5°B. All fruit presented one seed with an average of 0.04 g per unit and an oil content of 37 %. Present results suggest this species as a potential source of bio-oil, which is obtained from a non-edible plant. Linoleic (54 %), and oleic and palmitic (18 % each) are the main acids which can be obtained from the C. tiliacea oil. Likewise, linoleic and oleic acid are the main fatty acids in the edible V. vinifera oil. However, the C. tiliacea oil tribological properties might be tested. After drinking and observation, the fruit liquor was qualified as acceptable for a group of unexperienced panelist.