Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4844–4854 | Cite as

Proximate composition, nutritional evaluation and functional properties of a promising food: Arabian wax Cissus (Cissus rotundifolia Forssk) leaves

  • Wedad Q. AL-Bukhaiti
  • Anwar Noman
  • Amer Ali Mahdi
  • Sherif M. Abed
  • Abdelmoneim H. Ali
  • Jalaleldeen Khaleel Mohamed
  • Hongxin WangEmail author
Original Article


Cissus rotundifolia is a wild plant, extensively used during scarcity and famine; however, the information about its chemical and nutritional properties still limited. In this work, C. rotundifolia was evaluated for its chemical, nutritional and functional properties. The results revealed that C. rotundifolia mainly contained carbohydrates (72.54%), proteins (12.16%), ash (12.53%), dietary fiber (14.10%), in addition to adequate amounts of essential amino acids and minerals. Fructose, glucose, galactose, and arabinose were the major monosaccharides with a percentage of 23.32, 13.60, 1.24, and 0.25 g/100 g DW, respectively. Furthermore, it was found that C. rotundifolia contained important vitamins, including thiamin (5.37 mg/100 g DW), riboflavin (1.19 mg/100 g DW), pyridoxine (0.46 mg/100 g DW) and folic acid (0.20 mg/100 g DW). The findings of functional properties revealed good water and oil absorption capacities of 2.74 and 1.63 g/g, respectively. Foaming capacity and water solubility index were 14 and 18.74%, respectively. From these results, it can be stated that C. rotundifolia has high nutritional values, which could be used widely in food applications.


Cissus rotundifolia Food composition Functional properties Volatile compounds Nutritional values 



This study was financially supported by processing key technology of green tea food (2017YFD0400803), China.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Wedad Q. AL-Bukhaiti
    • 1
  • Anwar Noman
    • 1
    • 2
  • Amer Ali Mahdi
    • 1
  • Sherif M. Abed
    • 1
  • Abdelmoneim H. Ali
    • 1
  • Jalaleldeen Khaleel Mohamed
    • 1
  • Hongxin Wang
    • 1
    Email author
  1. 1.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.Department of Agricultural Engineering, Faculty of AgricultureSana’a UniversitySana’aYemen

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