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首页> 外文期刊>Genetic Resources and Crop Evolution >Searching alternative uses for Cissus tiliacea Kunth fruit in Central Mexico: seed oil and fruit liquor
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Searching alternative uses for Cissus tiliacea Kunth fruit in Central Mexico: seed oil and fruit liquor

机译：在墨西哥中部寻找Cissus tiliacea Kunth水果的替代用途：种子油和果酒

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摘要

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 Zumpahuacan, Mexico. 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 degrees 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.
机译：尽管葡萄是葡萄科中最商业的水果种类，但在Cissus L.属中，有几种具有农业工业和药理学潜力。在墨西哥中部，Cissus tiliacea Kunth可以野生生长，但可能在农艺要求较低的情况下种植。进行这项研究的目的是了解在非原位条件下生长的纤毛果果实特性及其作为油源的潜力，并制备酒精饮料。在3年中，我们确定了墨西哥Zumpahuacan种植的植物的一些物理和生化果实特征。水果重量在0.45至0.61克之间;酸度在1.57％至2.68％之间; pH在5.27和5.88之间;总可溶性固形物含量在13.6至15.5度之间。所有果实均呈现出一颗种子，平均每单位0.04 g，含油量为37％。目前的结果表明，该物种是潜在的生物油来源，是从非食用植物中获得的。亚油酸（54％），油酸和棕榈酸（各占18％）是可以从t纤毛油中获得的主要酸。同样，亚油酸和油酸是可食用的葡萄干油中的主要脂肪酸。但是，可以测试t衣藻油的摩擦学性能。经过喝酒和观察，果酒被一组经验不足的小组成员评定为合格。

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