The influence of the drying conditions on the oxidation state of the lipidic fraction in hazelnut (Corylus avellana, L.) has been studied. Different hazelnut quality parameters (acidity index, KZI2 index, K270 index and oxidation stability) have been determined in unshelled and shelled hazelnuts dried under six drying air temperatures (30, 40, 50, 60, 70 and 80°). The drying experiments were done with forced air circulation, and two varieties of hazelnut were investigated, Negret and Pauetet. It has been observed that hydrolytic reactions affect dried Negret hazelnut, increasing with drying temperature. Also, drying temperatures higher than 50°C favour an increase of the rate of lipid oxidation in hazelnut, specially in shelled hazelnuts, with a decrease of the oxidation stability.