Resveratrol Content Profiles and Their Correlation with Multidimensional Quality in Different Peanut Cultivars

Resveratrol is a promising polyphenolic bioactive compound found in peanuts. However, the distribution of cis- and trans-resveratrol and their glycosides varies significantly among cultivars, and their correlations with other quality traits remain unclear. In this study, Ultra-Performance Liquid Chromatography (UPLC) combined with high-throughput spectral analysis was employed to systematically evaluate 42 main cultivated peanut varieties from seven series across China’s three major production regions. The results indicated that trans-piceid (trans-resveratrol glycoside) was the predominant component, accounting for over 85% of the total content. Significant variation was observed in the total content of resveratrol and its glycosides among cultivars (4.61–88.79 mg/kg), with the Weihua series (represented by Weihua 23) exhibiting the strongest resveratrol enrichment ability. Multidimensional correlation analysis systematically revealed, for the first time, distinct association patterns: trans-piceid was positively correlated with sucrose, cis-resveratrol was positively correlated with fatty acids such as oleic acid, and trans-resveratrol showed a specific association with linoleic acid. Based on these findings, seven specialized high-resveratrol cultivars suitable for processing, including Weihua 23 and Kainong 301, were identified. Furthermore, a specific correlation system between “resveratrol and key quality indicators” was established. This study provides important theoretical support for the targeted breeding of novel functional peanut varieties that combine a high resveratrol content with traits such as high oleic acid or sugar content, thereby promoting the high-value industrial utilization of high-quality peanuts.