Electrochemical evaluation of total antioxidant properties in red wine

The antioxidative capacity of food is a crucial functional indicator. Conventional methods for measuring antioxidative capacity involve complicated reagents and tedious procedures. In this study, an electrochemical gas-generating technique was proposed for the rapid evaluation of antioxidative activity in liquid food. Dopamine-modified graphene was utilized for surface modification of the battery. DNA damage was employed to evaluate the differences in antioxidative capacity among various samples. Three different varieties of wine were compared for their antioxidative activity. The proposed electrochemical sensing strategy was highly effective in testing the antioxidative activity of the three types of wine. The results demonstrated that the antioxidative activity of the three types of wine was ranked as follows: Cabernet Gernischt > Cabernet Sauvignon > Syrah. Additionally, the proposed electrochemical sensor exhibited excellent stability and reproducibility.