Histamine as well as antioxidants are analytes of gaining importance not only because of their antagonistic behaviour in inflammatory processes but also due to their diverse nutritive effects. Therefore this work has been focused on the development of electrochemical sensors for the determination of histamine as well as antioxidants in food matrix. The sensor developed for histamine analysis in foodstuff base on carbon paste electrodes chemically modified with a zinc oxide thin film. Due to the high ability of histamine for the formation of complexes with metals an increased selectivity as well as sensitivity could be achieved. Because the antioxidants group includes structurally diversifying reducing agents, the term total antioxidative capacity (TAC) has been established. TAC comprises the antioxidative power of a sample in total. For the determination of TAC in berry juices an electrochemical sensor based on boron-doped diamond (BDD) could be successfully developed. BDD is characterized by its high stability due to the low tendency for analyte adsorption. The resulting sensor shows low fatigue even in complex matrix.