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Activity of Enzyme Electrochemical sensors in Electrochemical investigation of polyphenols in herbal infusion and related foodstuff

The phenolic substances in broad sense are frequently called polyphenols which include many classes of compounds ranging from simple phenolic acids (like gallic acid), coloured anthocyanins, simple flavonoids to complex flavonoids. They are secondary products of plant metabolism. Increasing interest in the health benefits of herbal infusions is due to their efficient scavenger activity to reactive oxygen species. The antioxidant activity of polyphenols in different food samples is well investigated. In this presentation the electrochemical investigation of some polyphenols in water extract of herbal infusions was investigated by pulsed voltammetric techniques. The results were compared with those obtained spectrophotometric measurements of total polyphenols by well-established Folin-Ciocaltau method. These polyphenol properties were used to develop an electrochemical sensor for antioxidant activity of herbal infusions and related foodstuff.

polyphenols; food analysis; electrochemistry; adsorption; graphite electrode

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