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The effect of incorporating specific stages to remove phenolic compounds during aqueous processing of sunflower, to obtain oil of good quality and meal of light color was studied. The aqueous process removes 88 % of the chlorogenic acid initially present in the kernels; this value is overpassed with the two modifications proposed, being the diffusion of the deffated paste with hot water at short intervals the most efficient (98.6 %), although protein solubility is reduced in 9 %. If the diffusion step is performed from half kernels, the chlorogenic acid content is reduced in 93.7 %, without affecting protein solubility. Protein digestibility is enhanced after applying any of the two proposed diffusion steps.

Eliminación de ácido clorogénico durante el procesado acuoso de las almendras de girasol