The quality differences in physicochemical properties, antioxidant properties and oxidative stability for palm oils extracted under the influences of enzymatic pretreatments were investigated. The oil palm fruits were pre-treated with cellulase (S), pectinase (P) and tannase (T) at 0.5% enzyme solution (w/v), respectively, ratio of enzyme solution to pulp of 1:1 and 30 minutes of incubation time at 50ºC, while control sample was prepared without enzyme treatment. In comparison with sample SP and control sample, sample SPT had the highest colour intensity (L: 2.97, a: 8.3 and b: 4.26) and iodine value (69.28g I2/100g), with significantly lower in specific gravity, insoluble impurity, free fatty acid content and moisture content (0.86, 3.56%, 22.72% and 1.66%, respectively). Antioxidant capacity of sample SPT was significantly higher for both DPPH and FRAP assays (p<0.05), and these results were supported with its high content (p<0.05) of total phenolic content and carotene content. In oxidative stability assessment, the peroxide value, p-anisidine value and total oxidation value increased over the onemonth storage period for all samples, with sample SPT significantly lower than other samples. The results revealed the potential of enzymatic pre-treatment with SPT on oil palm fruits for the production of palm oils with improved quality.