Determination of inorganic bromide content in several vegetable foods.

作者信息

Baso-Cejas E, Brito G, Díaz C, Peña-Méndez E M

机构信息

Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071, Spain.

出版信息

Bull Environ Contam Toxicol. 2007 May;78(5):417-20. doi: 10.1007/s00128-007-9212-9. Epub 2007 Jun 30.

The phenol red spectrophotometric method has been studied and applied as an inexpensive screening method for the determination of bromide in vegetables samples. The concentration of bromide ranged from 3.65 to 14.42 mg kg(-1) in capsicum, 4.50 to 9.30 mg kg(-1) in potatoes, and 3.63 to 19.02 mg kg(-1) in fungi. The content of inorganic bromide in the studied vegetables was found to be below the maximum concentration of residues established by Spanish legislation (20 mg kg(-1)).