A simple and rapid method for spectrophotometric determination of bromate in bread

Abstract

The bromate is used in bread making as agent of mat uration, however it has a high potential toxic. A r apid and reliable spectrophotometric method was validate d to determine the level of bromate in bread; this method is based on the red-ox reaction between bromate and promethazin in acidic medium. This produced a red-pink product with maximum absorption at 515nm. The calibration curve was linear (r = 0.9989) ove r the range 0.5 µg/ml ‐ 4.5 µg/ml of bromate, the pro posed method has been successfully applied to determination of bromate in commercial bread.