•Subcritical water extraction of sunflower oil- and water-soluble phase is proposed.•We examined degree of hydrothermal degradation of both phases.•Hydrothermal degradation did not affect oil quality, only water soluble extract.•Antioxidant capacity of oil increases drastically at temperatures >100°C.•Hydrothermal degradation of proteins occurs to a lesser degree than carbohydrates. In this study, the subcritical water extraction is proposed as an alternative and greener processing method for simultaneous removal of oil- and water-soluble phase from sunflower seeds. Extraction kinetics were studied at different temperatures and material/solvent ratios in a batch extractor. Degree of hydrothermal degradation of oils was observed by analysing amount of formed free fatty acids and their antioxidant capacities. Results were compared to oils obtained by conventional methods. Water soluble extracts were analysed for total proteins, carbohydrates and phenolics and some single products of hydrothermal degradation. Highest amount of oil was obtained at 130°C at a material/solvent ratio of 1/20g/mL after 30min of extraction. For all obtained oils minimal degree of hydrothermal degradation could be identified. High antioxidant capacities of oil samples could be observed. Water soluble extracts were degraded at temperatures ⩾100°C, producing various products of hydrothermal degradation.