Brown rice grain is a rich source of bioactive compounds, mainly in the rice bran, with several health benefits, namely high antioxidant properties [1]. The health promoting phytochemicals of whole rice grain include antioxidant compounds such as γ-oryzanol, and phenolic compounds including ferulic acid and p-coumaric acid. In addition, previous studies have shown that these compounds are bioaccessible and bioavailable after ingestion [2,3]. The present study aimed to characterize the phytochemical profile of 22 varieties of brown rice, namely the quantification of phenolic compounds p-coumaric acid and ferulic acid, and γ-oryzanol. The 22 varieties of brown rice included 6 different types of rice: long A, long B, short grain, medium grain, European aromatic and basmati rice. γ-Oryzanol was the main compound present in brown rice varieties, ranging from 31.31- 45.72 mg/100g, and was positively correlated with the amount of ferulic acid in free/conjugated and bound phenolic fractions. The short grain, European aromatic and long A rice types presented higher amounts of γ-oryzanol and free/conjugated and bound ferulic acid. In turn, long B rice showed a lower amount of these compounds. Ferulic acid in free and free/conjugated phenolic fractions, varying between 0.12 and 1.82 mg/100g, was much higher in the bound phenolic fraction of brown rice samples, which ranged between 12.15 to 16.57 mg/100g. The p-coumaric acid was the minor component, present mainly in the bound phenolic fraction of aromatic and basmati rice types and ranged between 3.88- 5.90 mg/100g. The characterization of phenolic and antioxidant compounds in rice is crucial for the selection and breeding of rice varieties with a higher content of bioactive compounds associated with health benefits.