Work

A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh

Year: 2024

Type: article

Abstract: ABSTRACT Potassium bromate (KBrO 3 ), employed ubiquitously as an oxidizing agent in commonly consumed baked foods and as a flour improver to enhance dough quality, has been recognized as a possible human carcinogen. Despite stringent prohibitions in numerous nations eliciting substantial apprehension worldwide, notably in Bangladesh, the pervasive occurrence of KBrO 3 in baked foods persists as a formidable public health quandary. This study aimed to investigate the presence of KBrO 3 in five different popular baked foods comprising a total of 104 samples, such as bread ( n = 39), cake ( n = 33), burger buns ( n = 13), pizza ( n = 10), and naan ( n = 9), collected from different districts across Bangladesh. The amounts of KBrO 3 were quantified using UV–visible spectrophotometric method. A calibration curve was obtained with a satisfactory linearity and a correlation coefficient ( R 2 ) 0.998. The sensitivity was confirmed by limits of detection (LOD = 0.0180 mg L −1 ) and quantification (LOQ = 0.0548 mg L −1 ). The recovery rates for spiked samples were 87%–103%, ensuring the accuracy and reliability of the measurements. KBrO 3 concentrations varied significantly across the samples: BDL to 5.53 ± 0.24 mg kg −1 in breads, BDL to 6.18 ± 0.01 mg kg −1 in cakes, 0.86 ± 0.01 to 1.69 ± 0.01 mg kg −1 in burger buns, 0.92 ± 0.01 to 4.35 ± 0.01 mg kg −1 in pizzas, and BDL to 5.37 ± 0.02 mg kg −1 in naans. The concentrations of KBrO 3 in bread, cake, burger buns, pizza, and naans surpass the recommended threshold established by the FDA factors of 276.5, 309.0, 84.5, 217.5, and 268.5, respectively. The study revealed particularly high levels of KBrO 3 presence in the targeted baked foods in all of the sampling districts, highlighting a serious food safety concern in Bangladesh.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.4546

Authors: Md. Mazharul Islam, Supath Xavier Besra, Shahnaz Akhtar Nishat, Abida Sultana

Institution: University of Dhaka

Language: English

Topic: Food Safety and Hygiene

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,460