The peanut (Arachis hypogaea L.) is an herbaceous plant, particularly rich in lipids, proteins, and amino acids, and one of the most widely cultivated in the world. Its seeds, used to produce peanut oil and peanut butter, are a rich dietary source of lipids, an essential element for human health.
Different varieties of peanuts are grown worldwide, which correspond to different lipid profiles: some of them have a high oleic acid content, others have a low oleic acid content.
In recent years, along with the increasing focus on issues such as healthy and responsible eating, there has been a rapid increase in the cultivation of high oleic acid peanuts, which are proven to be an excellent antioxidant capable of reducing oxidative stress-induced disorders such as gastric injury, myocardial injury, and cardiovascular insulin resistance.
Within this context, it becomes essential to assess the quality of different peanut varieties.