Electrochemical Sensors for the Detection of Antioxidants

The Mediterranean diet has largely demonstrated its health benefits which are related to the intake of antioxidants. Besides the health benefits, antioxidants influence in the organoleptic characteristics, the quality and the preservation of foods and beverages.

Although a variety of methods have been described to detect antioxidants and to evaluate the antioxidant capacity of foods, field experiments still represent a challenge. In this context, electrochemical techniques can represent an advantage thanks to higher sensitivity, short experimental times and inherent portability. In this chapter, the electrochemical sensors dedicated to the analysis of antioxidants will be presented. Particular attention will be paid to voltammetric sensors. The methods used to improve their selectivity and sensitivity by modifying the surface using chemical or biological materials will be described. The new developments obtained thanks to new nanomaterials and nanostructured films will be evidenced. Finally, the advantages of multisensor systems based on electrochemical sensors will be described.

Keywords: Antioxidant, Biosensor, Food, Langmuir-Blodgett, Nanoparticle, Phthalocyanine, Sensor.