Spectrophotometeric Determination of Bromate in Bread By the Oxidation of Dyes

Abstract

A spectrophotometric method for the determination of bromate based on the oxidation of congo red and crystal violet dyes in a hydrochloric acid medium is described. The bromate level in bread samples determined range from 3.70 µg g-1 to 12.10 µg g-1 ; with limits of quantification of 0.45-0.78 µg g-1. Results show the presence of detectable residue levels of potassium bromate in all the bread samples analysed and the results compare favourably with established AOAC method. .@JASEM