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.
