Both lipid fractions presented good quality, because the low percentage of free fatty acids (0.236 and 0.051%, pulp and seed, respectively) showed a good conservation state of the analyzed crude oils. In Phoenix canariensis seed oils, Nehdi et al. (2011) obtained decreasing content of free fatty acids according to the fruit maturation level (1.49–0.59%). The determined acid value was less than 0.5 mg KOH/g, for both oils, and it is in accordance with the Codex Alimentarius Committee (2009), which allows a maximum of 4 mg KOH/g to crude vegetable oils.