Quantitative and Qualitative Determination of Potassium Bromate in Flour Used in Local Bakeries

Abstract The study was conducted to quantitatively and qualitatively estimate potassium bromate in flour and bread used in local bakeries. Twenty samples of white and brown bread and twenty samples of local and imported wheat flour were obtained randomly from Baghdad city bakeries and markets. The qualitative analysis of potassium bromate was carried out using standard methods, while the quantitative analysis used a UV spectrophotometer. The qualitative (colour) analysis results showed small levels of bromate in local flour, as the results appeared in light and dark yellow, in contrast, the results were bright and dark pink in imported flour samples, indicating its presence in medium to high levels. The results of the quantitative analysis of local flour showed concentrations ranging between 2.932-2.708 mg/Kg and in imported flour 3.032-4.076 mg/Kg. Qualitative differences were found at (P≤0.05) between the bromate concentration in the bread samples, as white bread samples recorded 2.018-3.153 mg/Kg and brown bread samples recorded 2.181-4.986 mg/Kg. Bromate levels in all flour and bread samples analysed were higher than the limits permitted by the Food and Drug Administration (0.2 mg/Kg) and the World Health Organization (0.25 mg/Kg).