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Hazelnut and peanut contain large quantities of oil. This oil is susceptible to oxidation. During roasting of these products, due to Maillard reaction, some compounds with antioxidative properties are generated. In this research, samples of peanuts and hazelnuts were roasted at different temperatures and for various durations, then kept under specific thermal conditions. Then, at certain time intervals, the oil was extracted and the extent of oxidation determined by measuring peroxide value. The results indicate the inhibitory effect of roasting on oil oxidation, which at higher temperatures along with longer time durations this effect is more pronounced. Of course, despite this positive effect, the temperature and duration of roasting should not be increased beyond certain limits because it negatively affects the general organoleptic characteristics of these products. Although, roasting remarkably decreases oxidation rate of oil in peanut, however, its effect on hazelnut oil is not significant.