This study was done to evaluate quality properties of Amygdalus scoparia kernel (ASK) oil under different storage conditions and packagings. At the zero time USFA/SFA, total tocopherols (TT) and total phenolic (TP) contents of ASK oil were 7.22 and 827.21 and 38.94 mg  per kg oil, respectively. Furthermore Some quality properties (Peroxide value (PV), Conjugated diene value (CDV) and Carbonyle value (CV)) showed that a limit oxidation was done in the kernel of almond. The PV and CV values of oils in different conditions of packaging (PA/PE/PA/PE (80 micron) and PET/AL/LLDPE (90 micron) multilayer plastic bags) have significant differences (p< 0.05) in the 20, 30 and 50°^C during 12 weeks storage. TT and TP contents decrease (p< 0.05) under such circumstance too. The most amount of degradation of TT and TP compound were 46.5 and 68.3% respectively. The anti-oxidative effect of these components resulted in variation in the PV and CV values at the end of storage time in above mentioned temperatures. The best conditions of packaging in ASK was PET/AL/LLDPE (90 micron) multilayer plastic bag in vacuum condition because it had lowest degree of permeatability to oxygen under vacuum conditions and low temperature.    

Keywords: Key Words: Kernel of almond, Packaging, Oxidative stability, Fatty acid composition, Anti-oxidant compounds

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