Stevia rebaudiana is a plant herb which has good properties for using as an alternative of the glucose sugar. Electrochemical study was used to calculate the limited safety dose by a cyclic voltammetric technique using nano-sensor as modified glassy carbon electrode (GCE) with carbon nanotubes (CNT) as MWCNT/GCE. The oxidation current peak of stevia compound was appeared in the concentration of 0.4 mM (28 mg/mL), and the reduction current peak appeared at -500 mV, and so it can be concluded that stevia compound is an anti-oxidative sweetener compound at a limited concentration for safety using. Also, the electrochemical properties of the stevia compound were studied in acidic and alkaline pH to accord the oxidative behavior in acidic medium and act as anti-oxidative in alkaline solution.

In this study, a new method to determine the extent effect of chemical interference between omega 3 fatty acid (fish oil), and milk solution (lactose) was used by electrochemistry procedure through oxidation-reduction of electric current peaks. The different temperature factors and their effect on the oxidation peak of omega-3 in the milk medium were applied to determine the values of activation energy (Ea*) and other thermodynamic values were calculated, such as enthalpy (ΔH*), free energy (ΔG*), and entropy (ΔS*). The results of the analysis showed that there is only one reduction peak of omega 3 fatty acid in milk, which proves that fish oils with lactose milk have an effective antioxidant effect on the body of the organism in addition to the benefits envisaged by these oils. Temperature is the main action to destruction of milk proteins above 50 oC, in addition to the effect of omega-3 on the milk as well.