certain compounds. This approach is optimal to use since samples of high complexity can be analyzed with high cross-selectivity. Thus, the sensors can be sensitive to pH and antioxidants. As usual, the voltage in the cell was monitored using a working electrode and a reference electrode (silver/silver chloride electrode). Furthermore, a platinum counter electrode allows the current to continue to flow during the experiment. The Carbon Paste Electrodes sensor (CPE) and the Graphite-Epoxy Composite (GEC) electrode are tested in a saline solution before the scanning of the wine so that a reference signal can be obtained. The wines are then ready to be scanned, once with CPE and once with GEC. While cyclic voltammetry was successfully used to generate currents using the wine samples, the signals were complex and needed an additional extraction stage. It was found that the ET method could successfully analyze wine's antioxidant capacity as it agreed with traditional methods like TEAC, Folin-Ciocalteu, and I280 indexes. Additionally, the time was reduced, the sample did not have to be pretreated, and other reagents were unnecessary, all of which diminished the popularity of traditional methods. Thus, cyclic voltammetry successfully determines the antioxidant capacity and even improves previous results. Antioxidant capacity of chocolate and hops The phenolic antioxidants for cocoa powder, dark chocolate, and milk chocolate can also be determined via cyclic voltammetry. In order to achieve this, the anodic peaks are calculated and analyzed with the knowledge that the first and third anodic peaks can be assigned to the first and second oxidation of flavonoids, while the second anodic peak represents phenolic acids. Using the graph produced by cyclic voltammetry, the total phenolic and flavonoid content can be deduced in each of the three samples. It was observed that cocoa powder and dark chocolate had the highest antioxidant capacity since they had high total phenolic and flavonoid content. Milk chocolate had the lowest capacity as it had the lowest phenolic and flavonoid content. While the antioxidant content was given using the cyclic voltammetry anodic peaks, HPLC must then be used to determine the purity of catechins and procyanidin in cocoa powder, dark chocolate, and milk chocolate. Hops, the flowers used in making beer, contain antioxidant properties due to the presence of flavonoids and other polyphenolic compounds. In this cyclic voltammetry experiment, the working electrode voltage was determined using a ferricinium/ferrocene reference electrode. By comparing different hop extract samples, it