Electrochemical Detection of Food Antioxidant Propyl Gallate Using a Mo₂C‐Modified Benzimidazole–Graphene Oxide Nanostructure

The increasing demand for processed foods has intensified the need for monitoring synthetic antioxidants like propyl gallate (PG), widely used in oils, snacks, and baked goods, due to its superior efficacy over alternatives such as butylated hydroxyanisole and tert‐butyl hydroquinone. However, PG poses unique health risks, including endocrine disruption and allergic reactions at concentrations exceeding regulatory limits (200 mg kg −1 ), making its detection crucial. A novel electrochemical sensor using a hierarchical nanocomposite of molybdenum carbide (Mo 2 C)‐anchored benzimidazole‐intercalated functionalized graphene oxide (fGO) is presented. The Mo 2 C@fGO composite combines Mo 2 C's catalytic activity and conductivity with fGO's high surface area and structural stability, enabling ultrasensitive PG detection. Optimized synthesis yields a well‐defined architecture with enhanced electron transfer kinetics and analyte immobilization. Characterization techniques such as X‐Ray Diffraction (XRD), X‐ray photoelectron spectroscopy (XPS), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM) Transmission Electron Microscopy (TEM), Raman Sepectroscopy confirm the successful functionalization and structural integrity. The Mo 2 C@fGO‐modified electrode exhibits exceptional performance, with a wide linear range (1–750 µ m ), ultralow detection limit (0.457 µ m ), and high selectivity against interferents. Practical validation in edible oils and packaged snacks shows high recovery rates (96.5–102.3%), proving reliability for on‐site food safety monitoring. This study advances high‐performance electrochemical sensor design and offers a scalable platform for detecting food additives in line with global regulatory standards.