In this study, the genetic variety of baobab seed oil on physicochemical characteristics was evaluated. Four species were selected for their genetic diversity (Adansonia za, grandidieri, rubrostipa and digitata) and their availability in different regions of Madagascar. The results indicated that the extraction yield of baobab oil was significantly impacted by seed variety. Seeds constitute 25-42% of the fruits, have low moisture content (4-8%). Their oil content varies from 28 to 71%. For the different oils extracted, their relative density are from 0.848 to 0.856; refractive index from 1.454 to 1.465. The average values are between 45.03 and 63.75 for iodine index; 147.96 and 176.76 mg KOH/g oil 1.454 and 1.465 for saponification value, 0.24 and 0.81 mEq O2/ kg of oil for peroxide and 0,56 and 8,36 mg KOH/g oil for acide value. Gross disparities between species were noted. The results suggest that baobab oils are interesting and respect the standards recommended by the food code.