Assessment of Potassium Bromate Content in Flour and Some Food Products in Ubari City, Southern Libya
DOI:
https://doi.org/10.59743/jmset.v9i1.150Keywords:
Bread, Flour, Food products, Improvers, Potassium bromateAbstract
Over the years, the nature of potassium bromate has been determined as a dangerous adulteration in foodstuffs, so this study aimed to assess the presence of potassium bromate in flour and some food products made from it (baked and pastries) and some other ingredients in the city of Ubari, southern Libya during the year 2022. The results of the qualitative analysis showed potassium bromate in 85% of the samples studied, where the colors appeared from violet to dark blue, while the other 15% of samples (sugar, salt, and yeasts) gave negative results for the appearance of green, pink, and white. The results of the quantitative analysis also confirmed that the flour, baked, and pastries contained high concentrations of bromate, with an average of 122.4228±3.356, 75.8654±1.853, and 106.3108±1.082 µg/g, respectively. The highest concentrations were found in the flour samples of barley flour 321.212 µg/g and the lowest in semolina 13.75 μg/g. In addition, in baked, the highest was in brioche samples at 193 μg/g and the lowest in homemade bread was 7.531 μg/g. As for pastries, the highest concentrations were found in pasta 156.624 μg/g and lowest in Indomie 39.250 μg/g. The carcinogenic effect of bromate potassium is cumulative, and at this rate, continued consumption of these products can lead to malignant growth over time. Therefore, this study recommends working to prevent or reduce the use of potassium bromate in food products, and to search for alternative sources of this improver.
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