Red palm olein is produced from crude palm oil through a milder refining process to yield oil that contains most of the carotenes and vitamin E originally found in crude palm oil (CPO). Red palm olein (RPOo) is the richest plant source of carotenoids and its vitamin E reaches 810 ppm, mostly in tocotrienol form. Vitamin E and b -carotenes play an important role as antioxidants that grant oxidative stability to the oil. In this study, RPOo was heated at 50°C, 100°C, 150°C and 200°C for 30, 60, 90 and 120 min for each temperature. The hydrolysis and oxidative stabilities of these oil samples were compared by determining peroxide value (PV), free fatty acid (FFA) and β-carotene content. Exposing the oil samples to the various heating times and temperature accelerated the formation of peroxides. Destruction of β-carotene was observed by increased in both temperature and time exposed to heat. Significant decrease of β-carotene was observed at higher temperature for longer time. The FFA did not play any significant role in the deterioration of the heated samples of red palm olein.