Apples have been identified as one of the main dietary sources of antioxidants, namely phenolic compounds. Apple peel constitutes a waste of dried apple manufacture, although it contains more phenolics than the fruit pulp. This fraction can be preserved by drying. However, it is important to consider that the dehydrated product obtained requires protection. The objective of this research was to study the stability of drum dried apple peel powder in order to select the suitable packing material: high-density polyethylene (HDPE) or metalized films of high barrier (MFHB). The samples were stored under accelerated (38 °C, 90% RH) and conventional (25, 10 and 4 °C, 60-70% RH) conditions during 120 days. Kinetic modelings for the attributes degradation were evaluated. Total phenolics and moisture levels are largely dependent on the type of packing and storage conditions. The apple peel powder samples packed in MFHB pouches preserved most of the phenolic compounds, and exhibited lesser moisture increase. In addition, the shelf-life was higher in the samples packed in MFHB: 298 ± 18.41 days vs. 120 ± 4.59 days under conventional and accelerated conditions, respectively.