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Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.

This paper reports the use of polished silver solid amalgam electrode (p-AgSAE) allied to square wave voltammetry (SWV) in the development of a simple, sensitive, fast and green electroanalytical methodology for the trifluralin herbicide determination in fresh food samples. The experimental (supporting electrolyte and potential and time accumulation) and voltammetric (pulse frequency, pulse amplitude and scan increment potential) parameters were previously optimized, which were employed in the construction of analytical curves. Therefore, these curves have enabled the calculation of analytical parameters (linearity range, equation of the analytical curves, coefficients of determination, limits of detection and quantification, recovery efficiency, and relative standard deviations for intraday and interday experiments) and they indicated that the use of the p-AgSAE is suitable for determining any contamination by trifluralin. So, the proposed methodology had to minimize the toxic residues due to the use of liquid mercury or the adsorbed products from the redox reaction that promotes passivation in the other solid surfaces. Furthermore, the optimized methodology was used to trifluralin determination in eggplant, carrot, tomato, grape juice and orange juice, and the results indicated that the proposed methodology presented high robustness, stability and sensitivity, good reproducibility, and hence it is applicable for complex samples.