This study was aimed to explain the effect of temperature during roasting on safflower seeds and oil composition regarding the changes in oil content, phenolic compounds, oxidative stability, fatty acids,composition and oil color.In general, no change in the of phenolic compounds content of safflower seeds for all varieties by the roasting process was found, whereas there was a significant increase in antioxidant activity of safflower seeds in both DPPH radical scavenging activity and ß-carotene method. Oil content increased by increasing roasting temperature and the optimal temperature (from 120° to 180 °C) varied depending on the variety. The roasting process at 180°C  for 15 min. increase the total phenolic compounds of oil by 2.8-fold in the oil compared with that of unroasted samples. The activity of safflower oil increased gradually by roasting and the maximum activity recorded at180 °C.The fatty acids composition of samples changed slightly by the roasting process compared with the control. The major fatty acids was linoleic acid (75.0- 76.4%). The color intensity as a result of Maillard reaction products (MRP) accumulation in the oil revealed the oil from roasted seeds were more dark than that oil from raw seeds. There was a little change in the induction time (from 1.4 to 1.9 h ) of the roasted seeds oil by the Rancimat test at 120°C.