The objective of this study was to evaluate the effect of roasting at 160°C for 5, 10 and 15 minutes on physicochemical properties, lipid oxidation, fatty acids profile, rancimat value, conjugated dienes and conjugated triene content of Giza 32 and Shandaweel 3 sesame seeds varieties. Results showed that all studied samples contained moisture (3.60 -5.98%), crude protein (22.92 -24.31%), oil (51.68 -55.26%), fiber (7.12 -8.14%), ash (3.92 -4.73%), and carbohydrates (9.63 -12.01%); in raw and roasted sesame seed varieties (RSS). Data revealed that acid value, peroxide value, TBA, conjugated diene and conjugated triene, increased gradually by roasting treatments of seeds, while the iodine value was slightly decreased by roasting. A little changes in the saturated and unsaturated fatty acids were found during roasting. Palmitic acid was the predominant saturated fatty acids followed by stearic acid, while oleic and linoleic acids recorded the highest levels among unsaturated fatty acids in both sesame oils. Data also revealed that the thermal stability (Rancimat value) of sesame oils was enhancement by roasting treatments.