Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo Street, 566, Patos de Minas 38700-002, MG, Brazil.
Molecules. 2022 Oct 21;27(20):7137. doi: 10.3390/molecules27207137.
Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.
抗氧化剂是一种食品添加剂，主要用于抑制富含油脂和脂肪的食物中的氧化反应，延长食物的保质期，并抑制颜色、味道、气味的变化和营养价值的损失。然而，各种研究表明，由于这些化合物中的一些具有毒性，如果合成抗氧化剂使用不当，会导致环境和健康问题，并且这些化合物在人体内的高浓度存在与某些癌症类型和其他疾病的发展有关。因此，开发用于鉴定和定量检测食品中合成抗氧化剂的分析方法对于质量控制和确保消费者食品安全至关重要。本文综述了近年来用于检测食品中合成酚类抗氧化剂的色谱和电化学技术，重点介绍了这些方法的主要特点、优缺点，以及特定的典型特征，包括样品制备的提取方法和工作电极构建中使用的材料，同时考虑了色谱和伏安法，因为这些特定特征会影响分析的效率。
