Background: Sancho oil extracted from Zanthoxylum schinifolium (Siebold & Zucc) is a useful edible oil that has been in use for a long time, but it is known to be susceptible to rancidity. Sancho oil purification can remove impurities to prevent rancidity. This study was performed in order to improve the quality of sancho oil and enhance its availability throughout the purification process. Methods and Results: Sancho oil extracted in Hadong, Korea was refined via the degumming and deoxygenation processes, following which we examined the changes in the polyphenol content, fatty acid content and antioxidant activity of the oil. Acetic acid was effective for deoxygenation of sancho oil and 2 N NaOH was effective for its deoxidation. The polyphenol content and antioxidant activity were reduced by the purification process. Saturated fatty acids contents did not vary with the degumming and deoxygenation processes, however the content of unsaturated fatty acids were slightly reduced. Conclusions: This study suggests that the process of sancho oil purification used in this study will contribute to the increased use and storage of sancho oil.