ReviewPolymers2025
Research Progress on the Application of Metal Porphyrin Electrochemical Sensors in the Detection of Phenolic Antioxidants in Food.
Review in Polymers, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This paper reviews the application of metal porphyrin electrochemical sensors in the detection of phenolic antioxidants in food, focusing on the latest progress and innovative applications in this field. Phenolic antioxidants are widely used in food and can effectively prolong the shelf life of food, but their excessive use may cause potential harm to human health, so the detection of their content is very important. In recent years, electrochemical analysis technology has gradually become an emerging method for quantitative detection of phenolic antioxidants due to its advantages of sensitivity, simplicity and high selectivity. As a new type of sensor, metal porphyrin electrochemical sensors have been widely used in the detection of phenolic antioxidants in food due to their excellent electrochemical performance and high selectivity. By modifying metal nanomaterials, the detection performance of these sensors has been significantly improved. This paper first introduces the basic concepts and physicochemical properties of phenolic antioxidants, analyzes their potential hazards and discusses relevant regulations and limit requirements. Then, the existing analysis methods of phenolic antioxidants are compared, and the development trend of traditional detection methods and new detection technologies is reviewed. Subsequently, the application progress of electrochemical sensors in the detection of phenolic antioxidants is discussed in depth, its working principle is expounded and the research results are summarized. Finally, the innovative applications of metalloporphyrins and their nanocomposites in electrochemical sensors are introduced in detail. The unique advantages of metalloporphyrins in the detection of phenolic antioxidants in food are highlighted, and the future development direction is laid out.
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