Analysis of Potassium Bromate Additive in Samples of Bread from Karimnagar

Abstract

All socioeconomic categories most frequently consume bread, which is one of the most popular meal types. It is easily accessible in restaurants, hotels, and households and is made mostly from flour with the addition of different ingredients to raise the overall quality. Potassium bromated (KBrO3), which is employed as an oxidizing agent to mature flour, is one such ingredient. Due to its effectiveness and low cost, potassium bromate has seen a surge in use in the bread-making sector in recent years. The chemical is carcinogenic, though, and consumption of it can have a number of negative health repercussions. The potassium bromate level of several types of bread samples from different brands sold in Karimnagar city was examined in the current study using a spectrophotometric approach. According to the study’s findings, two brown bread and four samples of white bread had bromate levels that ranged from 16.22 to 30.17 ppm and 13.24 to 30.17 ppm, respectively. This indicates that the bakeries are not making their bread according to the recommended guidelines. One white bread sample and three samples of brown bread from bakery companies were not found to contain potassium bromate, indicating that their bread-making procedures were adequate or that other forms of additives were used. When used frequently, the potassium bromate quantity observed poses a threat to human life and must be closely monitored.