Abstract: The physicochemical properties, physical and oxidative stability of whole fruit oil body (WOB), peel oil body (POB), and seed oil body (SOB) via water extraction were investigated in this study. The results showed that SOB had significantly higher contents of total sugar (49.58±0.30 g/kg), protein (12.00%±0.37%), essential amino acids (41.99±0.23 mg/100g protein), and total amino acids (103.25±0.38 mg/100g protein) than WOB and POB (P<0.05). In contrast, WOB exhibited the highest total phenol content (2.59±0.02 mg/g), compared with POB and SOB (P<0.05). POB had the highest lipid content (92.88%±1.70%), and significantly higher lipid content than WOB and SOB (P<0.05). Additionally, the apparent viscosity of three oil body emulsions decreased with the increase of shear rate and showed the shear-thinning behavior. At the same shear rate, SOB had higher apparent viscosity, storage modulus (G'), and loss modulus (G'') than WOB and POB. SOB also had significantly lower particle size, lipid hydroperoxide (LPO), and thiobarbituric acid reactive substance (TBARS) values than WOB and POB, whereas SOB exhibited higher absolute zeta-potential and interfacial protein adsorption rate than WOB and POB (P<0.05). Principal component analysis confirmed that SOB had the highest comprehensive score. Therefore, SOB extracted from Idesia polycarpa Maxim seed, demonstrated the superior physicochemical properties and stability. The research would provide the essential technical support for the processing and utilization of Idesia polycarpa Maxim oil body.