To observe the propability as the frying oil and oxidative stability of red pepper seed oil, some physico-chemical tests of the oil were examined during 21 days storage period at 5$^{circ}C$, 15$^{circ}C$ and 30$^{circ}C$, and AOM value determined and after heating the oil at 180${pm}$5$^{circ}C$ for 40 hours with or without antioxidants. The analysis storage stability of red pepper seed oil showed that the quality of storage group at 5$^{circ}C$ was almost as good as fresh oil, and the storage group at 30$^{circ}C$ showed certain degree of rancidity. Change of physico-chemical characteristic during storage were so small so that storage stability of red pepper seed oil was found to be good. AOM stability of red pepper seed oil was 7 hours which is lower than other vegetable oil, but the degree of stability grew greatly after adding phenolic antioxidants, such on TBHQ or PG. As for the chemical change after heating continuously for 40 hours, acid value, peroxide value and refractive index increased, but iodine value decreased as the heating processed. The fatty acid composition also showed the remarkable reduction of linoleic acid. The addition of antioxidants resulted in the delay of oxidation, the degree of which was greater in TBHQ than in PG.