Appreciation of Residual Bromate in Egyptian Baladi Bread within Cairo Governorate

Open Access*Corresponding author: Hanaa H El-SayedNutritional Chemistry and Metabolism Department, National Nutrition Institute. E-mail [email protected] Mobile: +0201008825869Received: 19 July 2024Accepted: 18 August 2024 Published online: 23 August 2024Citation Emara AH; Abd-Elrahman MK; Fathy EM; Osman HS and Ei-Sayed HH (2024): Appreciation of Residual Bromate in Egyptian Baladi Bread within Cairo Governorate. BNNI (64) 1-15. doi 10.21608/bnni.2024.375530To determine how much bread consumers in Cairo are exposed to the risk of potassium bromate (KBrO3) through their diet, this study set out to measure the amount of KBrO3 present in a target chosen not financially supported/high-priced Baladi bread samples consumed in the Cario districts of Egypt. Bread was gathered from ten areas within the Egyptian government in Cairo. Standard operating procedures were followed for the preparation and collection of the samples. One hundred thirty breads were purchased straightway from kilns in the designated locations of Egypt's government area of Cairo, and the KBrO3 content was measured. High and low values of KBrO3 detected in bread consumed in Cairo were 480.8 and 33.0 μg g-1, respectively, according to the results of this search. With a spectrophotometer set at 620 nm, the KBrO3 concentrations in the bread pieces were ascertained. The correlation curve generated by the KBrO3 standard solutions was used to determine the concentration. These findings indicated that KBrO3 was present in all of the bread samples analyzed in considerable concentrations, exceeding the amounts acceptable for human consumption and advised in food by all guidelines and specifications. It is imperative to systematically monitor KBrO3 in the current search locations and other Egyptian governments to avoid and manage intake and reduce health concerns.