Impact of chemical composition of Korean peanut cultivars ( Arachis hypogaea L.) on the quality and storage stability of stabilizer‐free peanut butter

Abstract BACKGROUND The physical properties and emulsion stability of peanut butter are affected by its composition. This study investigated the effects of the chemical compositions of Korean peanut cultivars on the quality and storage stability of additive‐free natural peanut butter. METHODS Peanut butter made from four cultivars (‘Sinpalkwang’, ‘Daan’, ‘Hae‐Ol’, and ‘K‐Ol2ho’) was evaluated for changes in quality over a 12 week storage period under three different temperature conditions (4 °C, 25 °C, and 40 °C). RESULTS Oxidation accelerated with increasing storage temperature and duration, with the most rapid deterioration occurring at high temperatures. In the later stages of the storage period, significant changes in texture and color were observed, which indicated quality degradation. High‐oleic cultivars (‘Hae‐Ol’ and ‘K‐Ol2ho’) exhibited significantly higher oxidative stability than normal cultivars ( P < 0.05). The ‘Hae‐Ol’ cultivar maintained lower peroxide and acid values throughout storage, demonstrating superior oxidative stability. ‘Hae‐Ol’ exhibited the least oil separation, minimal color changes, and the least textural deformation during storage, all indicating excellent quality retention. CONCLUSION Selecting high‐oleic peanut cultivars and using low‐temperature storage constitute effective strategies for enhancing the quality stability of natural peanut butter. This study provides foundational data for the development of high‐quality peanut butter. © 2025 Society of Chemical Industry.