A Non‐Enzymatic Electrochemical Sensor Based on Cerium Oxide Nanocubes for the Rapid Detection of Hydrogen Peroxide Residues in Food Samples†

Abstract

The rapid and simple detection methods of hydrogen peroxide (H2O2) residues is highly required for food safety. Herein, an electrochemical H2O2 sensor is developed with cerium oxide nanocubes as highly active non‐enzymatic catalyst. Combined with carbon black to improve conductivity, the disposable sensor can determine H2O2 in the range from 100 to 100 μM with a limit of detection (LOD) of 100 nM. This sensor also shows good selectivity and reproducibility, which is enabled to detect H2O2 in real food samples without any pretreatment in 100 s, providing a new solution for the direct quantitative measurement of H2O2 residues for food safety. © 2024 Institute of Electrical Engineers of Japan and Wiley Periodicals LLC.