Nutraceuticals Phenolic Acids, Flavonoids, and Others

Functional foods represent one of the most interesting areas of research and innovation in food industry. Actually, the role of a balanced nutrition is not only to ensure an adequate intake of nutrients to efficiently enable all metabolic processes but also to contribute to sustained human health. Plant-based foods, such as fruits, vegetables, and whole grains, which contain significant amounts of bioactive phytochemicals also known as nutraceuticals, may provide desirable health benefits beyond basic nutrition to significantly reduce the incidence of chronic diseases, such as cancer, cardiovascular diseases, and 

Capsaicin is another nutraceutic compound valued not only for its sensory attributes of pungency, aroma, and color but also for its biological properties such as analgesic, antioxidant, antibacterial, and anticarcinogenic, among others. CV and AdSV techniques have been proposed for identification and quantification [47,48]. 

Analyte Sample Electro- chemical technique Working electrode Pretreatment of sample Supporting electrolyte Studied concentration/ detection limit (DL) References 

Capsaicin Hot pepper sauce AdSV, CV MWCNT- BPPGE, MWCNT- SPE Solvent extraction 0.05 M Britton-Roblnson buffer pH 1.0 0.5-15 iM, DL 0.31 jM and 0.5-35 pM, DL 0.45 pM [47] 

Capsaicin Commercial pepper products AdSV Boron-doped diamond electrode Solvent extraction Britton-Robinson buffer, pH 1.0-9.0 and sodium dodecylsulfate 0.16-20 mM, DL 0.034 mM [48] 

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