Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam

Three peanut varieties cultivated in Vietnam, “Lac Do” from Dien Bien, “Lac Van,” and “Lac Den” from Lao Cai, were used in this study to examine the physical properties, the fatty acid composition and antioxidant activity of pressed oils. Gas chromatography-mass spectrometry analysis revealed that oleic and linoleic acids were dominant in all varieties. “Lac Do” oil exhibited the highest polyunsaturated fatty acid (PUFA) content (40.56%), while “Lac Van” oil had the highest saturated fatty acids (SFA) (16.67%). “Lac Den” oil showed the highest monounsaturated fatty acid (MUFA) level (59.06%) but contained significant amounts of 17-octadecenoic acid. Significant differences in fatty acid profiles and antioxidant activity were observed among the varieties. “Lac Do” oil showed the best antioxidant capacity. In addition, three peanut varieties exhibited no antibacterial properties. They demonstrated potential applications in vegetable oil production, with specific nutritional characteristics and distinctive properties.