Spectrophotometeric Determination of Bromate in Bread By the Oxidation of Dyes

Potssium bromate (KBrO3) is an oxidizing agent that has been used as a food additive , mainly in the bread making process. Amethod is proposed for the determination of bromate based on the oxidation of congo red and crystal violet dyes in a hydrochloric acid medium .Application of spectroscopy for determining bromate in bread was described , fifteen samples of bread , made from flour treated with potassium bromate , was collected from different regions in Hawler, Iraq. The residual bromate level in the analyzed bread samples were in the range from 6.66mg/L to 67.45mg/L The accuracy and precision of the method are discussed.