The present investigation aims to evaluate the oxidative stability of different high oleic and conventional groundnut varieties of Indian origin. A total of 6 groundnut varieties, including two high oleic varieties (Girnar-4 and Girnar-5) and four conventional varieties (GJG-22, GIG-HPS-1, GJG-31, KL-9), were analysed for fatty acid profiles, oxidative stability (accelerated oxidation), total phenols, antioxidant activities and prediction of their shelf life. Among the studied varieties,Girnar-4 and Girnar-5 had higher Oleic/Linoleic (O/L) ratios viz. 20 and 12, respectively. The induction times (IT) were significantly (P <0.05) reduced with the increase in temperatures (120, 130, and 140°C). Higher induction times were observed in Girnar-4 and Girnar-5; the lowest were in GJG-31. The highest activation energy (Ea) of 107.05±0.15 kJ/mol was observed in Girnar-4. In addition, it was also found to have the longest predicted shelf life of 321.5±22 days at 37°C. Higher total phenols content and antioxidant activity were observed in Girnar-5. In conclusion, the high oleic varieties (Girnar-4 & Girnar-5) have shown greater oxidative stability, good phenolic content, and antioxidant activity. The higher oxidation resistance potentiality of these high oleic groundnut varieties ought to help in the development of value-added products with better stability.