Instrumental Measurement of Potassium Bromate Residue in Bread and Flour Samples in Khartoum State

Abstract

The aim of this study was to investigate the presence of potassium bromate in bread and flour samples within Khartoum state. Twenty five bread samples and five flour samples were obtained from different outlets and bakeries in Khartoum state. The samples were analyzed using UV-Vis spectrophotometric and X-Ray Fluorescence techniques. The results of spectrophotometric measurements using oxidation of crystal violet method showed an average bromate content of 25.44 ppm for bread samples, and 6.4 ppm for flour samples. The results of X-Ray Fluorescence method showed an average bromate content of 26.14 ppm for bread samples, and 13.96 ppm for flour samples. The analysis showed that, all bread samples contain bromate residue with concentrations higher than the permissible guide line values.