In order to explore the scientific basis for the application of oil bodies (OBs) from different peanut varieties in food, the effect of NaCl (0–100 mM), thermal processing (25–45°C, 1 h) and pH (3.0, 7.4, and 9.0) on their zeta potentials was analyzed in this study. The zeta potentials of OB suspensions (in 10 mM phosphate buffer) prepared from five peanut varieties in different salt concentrations (0–100 mM) were positive at pH 3.0, while they remained negative at pH 7.4 and 9.0. The absolute values of zeta potentials were over 20 mV at a lower salt concentration (< 10 mM NaCl) at pH 3.0 and 7.4. Particularly, the values of zeta potentials of Yuhua27 and Yuhua9830 were as high as 40 mV in the absence of NaCl at pH 7.4. The OBs exhibited diverse change trends between the five peanut varieties in the temperatures from 25 to 45°C (0 mM NaCl, pH 7.4). The OBs from Yuhua9830 exhibited the best thermal adaptability at the different temperatures tested than the other four peanut varieties. These outcomes suggested that OBs extracted from different varieties possess diverse properties and may provide a new insight into choosing a suitable peanut variety for the food industry.