UHPLC‐MS E Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility

Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak). Refined wheat flour (RWF) served as a control. Findings Metabolomics‐based UHPLC‐MS E profiling annotated 45 PC, 77% in bound forms. Chemometric analysis showed that both genotype and processing markedly affected the phenolic profile. Strong wheat showed higher phenolic abundance and 14 unique PC. Processing decreased the free‐to‐bound PC ratio, suggesting extrusion promotes phenolic complexation. Antioxidant capacity did not correlate with relative abundance, likely due to reaction products that interfere with spectrophotometric assays. Processing reduced phenolic bioaccessibility in the weak genotype, whereas WP improved bioaccessibility of specific hydroxycinnamic acids in the strong genotype. Conclusions Extrusion changed phenolic composition, antioxidant capacity, and bioaccessibility of wheat products, with processing‐ and genotype‐specific responses. Significance and Novelty This first study using untargeted metabolomics and in vitro digestion of refined flour from Brazilian wheats shows how extrusion changes phenolic profiles and bioaccessibility. Findings reveal how extrusion affects wheat phenolics, support strategies to preserve functional properties, and show refined wheat products can retain phenolic diversity after processing.