Physicochemical properties and fatty acid profile of eight peanut varieties grown in Mexico

Eight peanut (Arachis hypogaea) cultivars that were grown in Mexico were analyzed for the physical and chemical characteristics of their seeds and for the physicochemical properties and fatty acid profiles of their oils to select the most promising candidate in terms of oil stability and nutrient composition. The results showed that the protein ranged from 28.5% to 32.9% and the oil varied from 37.9% to 56.3%. The major fatty acids found in the oil samples were palmitic (11.9–13.2%), oleic (45.2–53.8%) and linoleic (25.1–29.2%) acids. The oleic/linoleic ratio was between 1.8 and 2.1. The physicochemical characteristics under evaluation were as follows: the iodine value (88.6–105.4), saponification value (142.5–181.8) and acidity (1.1–2.5%). Ranferi Díaz was the variety that presented higher stability and greater health benefits. This variety would be a good choice for agronomic purposes and genetic breeding programs.