Novel strategy of natural antioxidant nutrition quality evaluation in food: Oxidation resistance mechanism and synergistic effects investigation

• Published in: Food chemistry Vol. 359; p. 129768
• Main Authors: Liang, Zhishan, Han, Dongfang, Han, Fangjie, Wu, Zhifang, Zhao, Xin, Fu, Wencai, Wang, Wei, Han, Dongxue, Niu, Li
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.10.2021
• Subjects: Antagonistic; Antioxidant; Capacity; Photoelectrochemistry; Synergistic; Synergistic; Photoelectrochemistry; Antioxidant; Antagonistic; Capacity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129768

[Display omitted] •A photoelectrochemical method for food antioxidant capacity and synergistic effects.•A novel sensor has high sensitivity, strong stability and good anti-interference.•Analysis mechanism and the synergistic effects principles were in depth discussed.•Grape as practical system, typical nutritional antioxidants in food were studied. Effective evaluation methods for assessing the nutritional quality of foods that eliminate free radicals (i.e., foods that are classified as antioxidants) have long attracted the attention of scientists and the populace. In this case, constructing a corresponding photoelectrochemical sensor that has the advantages of being intuitive, rapid, and capable of accurate assessment for global antioxidant capacity is of profound significance. In this study, a novel g-C3N4/NiS/TiO2 photoelectric sensitive platform was constructed and afforded the possibility of a synergistic/antagonistic effect for estimating intrinsic antioxidant ingredients in food. Further investigation revealed that the internal influences of the compound structure, such as the redox potential and type of groups on the molecular benzene ring should be the main internal reasons for antioxidant synergistic behaviors. The photochemical strategy of concern is expected to provide benefits for on-site foods nutrition assays that should become a guide for health care diets.