MnO2–Co3O4@RGO hybrid nanocomposite-modified carbon paste electrode for sensitive electrochemical detection of hydrogen peroxide in food and edible-oil matrices
Repeated heating of cooking oils promotes lipid oxidation and the formation of reactive oxygen species (ROS) and other oxidation products, including hydrogen peroxide (H2O2). Excessive ROS generation can disrupt cellular redox homeostasis and contribute to oxidative stress, which is associated with cellular damage and...