GENETIC REGULATION OF THE PHYSICOCHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES IN SCHINUS MOLLE SEED OIL

Schinus molle L., also known as Peruvian pepper, is a South American plant recognized for its vital bioactive compounds and high-quality seed oil, which shows potential for agro-industries. This study investigated the physicochemical properties, fatty acid composition, and antioxidant activity of S. molle seed oil, particularly focusing on the genetic regulation underlying its oil quality. The oil’s extraction used cold pressing and Soxhlet methods, with its physical properties (density, refractive index, viscosity, and melting point) and chemical composition (acid, peroxide, and iodine values) also determined. Notably, the oil exhibited a high content of oleic acid (40.2%) and linoleic acid (38.1%), with significant antioxidant activity (tocopherol content: 34.5 mg/100 g and 2,2-Diphenyl-1-picrylhydrazyl or DPPH radical scavenging activity: 82.3% inhibition). The results indicated genetic factors, including the FAD2 gene for fatty acid desaturation, play a crucial role in shaping the oil’s fatty acid profile and antioxidant potential. These findings underscore the importance of genetic regulation in optimizing the oil’s composition for agro-industrial applications, particularly in functional foods and cosmetics.