نبذة مختصرة : Rice stands out as the most consumed cereal in the world because it is a source of vitamins, minerals, fiber, bioactive compounds, and unsaturated fatty acids. Based on this assumption, the objective of this work was to qualify and quantify fatty acids, in samples consisting of raw, integral, parboiled, and white rice marketed in southern Brazil (Vale do Itajai) and the Vale do Po region in northern Italy. The results of this work demonstrate that 95% of the total lipid content, in the respective rice typologies of both countries, is represented by palmitic, oleic, and linoleic acid. These results indicate that the technological processes influence the nutritional and functional quality of the rice grain in these countries. Regarding the content of total polyphenols, the maximum average value obtained was 477 g Eq g-1 for rice from both countries and the best results for antioxidant activity, using the Photoquem® method with methanolic extract, was 3.43 pM Eq Trolox g-1 for the Italian rice samples. These results indicate that the technological processes influence the nutritional and functional quality of rice grain from these countries.
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