# Comparative Study on the Composition of Oil Bodies from High-Oleic Peanuts

## TL;DR

This study compares oil bodies from nine high-oleic peanut cultivars, highlighting differences in composition, fatty acids, and potential for functional foods.

## Contribution

The study systematically characterizes compositional variability in oil bodies from high-oleic peanut cultivars, identifying candidates with desirable nutritional profiles.

## Key findings

- Nine high-oleic peanut oil bodies showed variability in blue color channel values but not overall appearance.
- Certain cultivars exhibited high efficiency in loading lipophilic bioactive compounds and favorable fatty acid profiles.
- J16-O was identified as a promising functional food candidate due to balanced fatty acids, high tocopherols, and quality protein.

## Abstract

Compositional heterogeneity of oil bodies (OB) from nine high-oleic peanut (HOP) cultivars was systematically characterized. The results demonstrated that nine OB samples exhibited variability in R, G, and B values (red, green, and blue color channels), with the B channel values significantly differing among cultivars, while no significant color variation was observed in their overall appearance. Fats and proteins dominated the dry matter composition of OB, consistent with typical plant OB structural profiles. The high-fat OB of cultivars J572-O, J6-O, Z215-O, and H985-O exhibited outstanding efficiency in loading lipophilic bioactive compounds. OBs from J16-O, G37-O, Z215-O, J572-O, Y37-O, and Y65-O had a distinctive fatty acid profile: high-oleic acid and monounsaturated fatty acids (MUFAs), with reduced linoleic acid, palmitoleic acid, and saturated fatty acids (SFAs). All OB samples contained four tocopherol isomers (α-, β-, γ-, δ-), with α-tocopherol (5.07–12.59 mg/100 g) and γ-tocopherol (6.36–14.81 mg/100 g) as the predominant forms. Essential amino acids (EAAs) and hydrophobic amino acids were detected, with leucine, phenylalanine, and valine being highly abundant. TEAA/TAA and TEAA/TNEAA ratios complied with FAO/WHO standards. J16-O stood out with a balanced fatty acid profile, high tocopherols, and quality protein, making it a promising candidate for functional foods.