An Overview of Optical and Electrochemical Sensors and Biosensors for Analysis of Antioxidants in Food during the Last 5 Years

Abstract

Antioxidants are a group of healthy substances which are useful to human health because of their antihistaminic, anticancer, anti-inflammatory activity and inhibitory effect on the formation and the actions of reactive oxygen species. Generally, they are phenolic complexes present in plant-derived foods. Due to the valuable nutritional role of these mixtures, analysis and determining their amount in food is of particular importance. In recent years, many attempts have been made to supply uncomplicated, rapid, economical and user-friendly analytical approaches for the on-site detection and antioxidant capacity (AOC) determination of food antioxidants. In this regards, sensors and biosensors are regarded as favorable tools for antioxidant analysis because of their special features like high sensitivity, rapid detection time, ease of use, and ease of miniaturization. In this review, current five-year progresses in different types of optical and electrochemical sensors/biosensors for the analysis of antioxidants in foods are discussed and evaluated well. Moreover, advantages, limitations, and the potential for practical applications of each type of sensors/biosensors have been discussed. This review aims to prove how sensors/biosensors represent reliable alternatives to conventional methods for antioxidant analysis.