Monitoring Antioxidant Preservation in Microwave-Dried Tea Using H2O2-Responsive Electrochemical Sensor
Abstract
Considering the demand for nutritional assessment and product quality control in the tea industry, this work develops an effective electrochemical sensor based on gold nanoparticles electrodeposited onto a zeolitic imidazolate framework (Au/MOF(Zn)) for evaluating the antioxidant activity of tea subjected to microwave-assisted drying (MAD) through hydrogen peroxide (H2O2) scavenging. The MOF(Zn) enables uniform deposition of AuNPs, which significantly enhances the electrocatalytic oxidation of H2O2. The fabricated sensor exhibits a wide linear detection range from 400 μM to 1.8 mM for H2O2 with a correlation coefficient of 0.9983. The experimental results demonstrate acceptable selectivity, with signal interference
Fields of Study & Subjects
Tea Polyphenols and Effects
Electrochemical sensors and biosensors
Advanced Chemical Sensor Technologies
Publication details
- Journal / source
- Foods
- Publisher
- MDPI AG
- Volume
- 15
- Issue
- 3
- Pages
- 595–595
- Publication date
- 6 February 2026
- Language
- EN