Electrochemical Evaluation of the Antioxidant Capacity of Phenolic Compounds in Virgin Olive Oil

摘要

Cyclic voltametry (CV) and Square wave voltametry (SWV) were used to study the electrochemical behavior and evaluate the antioxidant capacity of virgin olive oil. Firstly, in this work we illustrate the electrochemical methods based on the preparation and characterization of H2O2 amperometric sensor, then the antioxidant capacity of the virgin olive oil was evaluated by measuring of the of virgin olive oil effect on the H2O2 reduction.