Metabolomic insights into the phytochemical profile of cooked pigmented rice varieties following in vitro gastrointestinal digestion

•Five pigmented whole rice varieties were studied for their in vitro gastrointestinal digestive behavior.•The metabolomic profile was distinctively modulated following cooking and in vitro digestion in a variety-dependent manner.•Among flavonoids, anthocyanins were the most retained compounds following the cooking process.•Cooked Violet rice grains were characterized by the lowest starch hydrolysis index.•The in vitro digestion process was found to affect mainly flavonoids and phenolic acids.