Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

► Roasted Pistacia terebinthus is consumed as snack food and coffee-like drink. ► The results revealed that P. terebinthus oil is a significant source of phytochemicals. ► It contains 40% oil rich in unsaturated fatty acids, tocopherols, polyphenols and carotenoids. ► Roasting improves the quality and stability of oil extracted from this plant. ► Roasting increases the total antioxidant capacity of oils depending on the roasting conditions.