Introduction: Camelina is an oilseed crop that belongs to the Brassicacea family. Camelina is a low- input crop with minimum nutrient requirement and can grow well in low fertility or saline soils when compared to other oil- seed crops like canola, soybean or sunflower. Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. The ratio of linoleic acid (LA n-6) to linolenic acid (ALA n-3) in camelina is unique compared to common vegtable oils such as soybean. Camelina oil contains high amounts of tocopherol, which confers a reasonable shelf life without the need for special storage conditions. Generally, crud oils contain many unwanted matters, which must be removed to yield a stable product with a bland or pleasant taste. Therefore, efficient industrial processing involves removing these unpleasant impurities. The processing involves a series of purifying steps, which may be chemical (caustic refining) or physical (bleaching, deodorization). Chemical refining includes degumming, neutralization, bleaching and deodorization as separate process. In this study, the qualitative (FFA and PV) and compositional characteristics of camelina oil obtained from four regins of Ilam, Kermanshah, Hamedan and Fars were investigated after chemical refining operations. Changes in composional specifications were also evaluated before and after the final stage of refining, deodorization. Materials and methods: Oil was extracted from camelina seeds (Soheil cultivar) from above regions by soxhlet method, the extracted oil was degummed with 0.1% phosphoric acid (65-70 ̊C, 15min). Then, it was neutrialized with NaoH (3N) with 10%excess (80 ̊C, 1 min, 1000RPM). The resulting soap was separated from the oil by centrifugation, and the oil was washed twice with distilled water, centrifuged and dried under vacuum at 80 ̊C. Then, the oil was bleached with 0.7% bleaching earth (80-90 ̊C, 30 min) in vacuum and then filtered. The bleached oil was deodorized at 230-240 ̊C for 2.5h at vacuum pressure of – 660 mmHg in a laboratory deodorizer. Fatty acid methyl ester (FAME) of the oils were prepared according to method no: 13126-2 of Iran national standard Organization (INSO). GC analysis of FAME was performed on Young Lin Y.L. 6500 gas chromatography, with a FID, according to INSO no:13126-4 method, separation of fatty acids were carried out on a highly polar RTX 2330 capillary column. The tocopherols were determined according to method no:7211 of the IRAN'S national standard. The HPLC system was used Young Lin Y.L. 9100 equipped with diol column, 25cm* 4mm*5m film thickness. Acetonitril was used as a mobile phase. UV detector was used set as 290nm. FFA and PV were determined according to no:4178, no: 4179. Analyses of fatty acid composition and tocopherol content on bleached oil and deodorized oil were performed and compared. FFA and PV were performed only on deodorized oil. Experiments were performed in three replicate, and data were reported as mean ± standard deviation. The collected data was subjected to a one- way analysis of variance and Duncan's posthoc at the P<0.05. Results and discussion: In fatty acid composition analysis, the most important fatty acid in terms of quantity in all samples was linolenic acid (LAn-3), which ranged from 32.59 to 35.5% in the refined oils and from 34.29 to 35.28% of total fatty acids, in the oils before deodorization, then omega- 6 linoleic acid with 16.49-18.30% of total fatty acids after deodorization, and 16.31-18.47% before deodorization. The trans acid isomers content was not detected more than 0.06% in any of the samples. These was no significant difference in the composition of the above essential fatty acids before and after deodorization, except for the Fars sample. In this oil, the linolenic acid content decreasd significantly after deodorization, which may be due to the difference between the quality of raw materials. Total tocopherol content in the camelina oil samples before deodorization were measured from 893.1-1122mg/kg and after deodorization ranged from 626.68-727.53mg/kg. Significantly loss in tocopherol content (total and individual) was observed after deodorization in all samples (p<0.05). The loss of tocopherol during deodorization may be due to the thermal degradation at high temperature (150-250 ̊C) by oxidation reaction or by chemical reaction, such as the formation of tocopherol esters. The predominantly measured tocopherol isomer was gamma tocopherol. Conclusion: The present study concluded that the chemical refining of camelina oil has no significant effect on the optimal composition of its fatty acids (low content of SFA, high content of α-linolenic acid and optimal pufa n-6 to pufa n-3 ratio), and no trans isomers was formed. FFA and PV after deodorization were in the range of National standard of Iran. The loss of tocopherol can be seen both in total and individual, but its amount in the camelina oil is still significant. [ABSTRACT FROM AUTHOR]