Islam Md Mazharul, Besra Supath Xavier, Nishat Shahnaz Akhtar, Sultana Abida
Department of Chemistry University of Dhaka Dhaka Bangladesh.
Food Sci Nutr. 2024 Oct 24;12(11):9799-9809. doi: 10.1002/fsn3.4546. eCollection 2024 Nov.
Potassium bromate (KBrO), 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 in baked foods persists as a formidable public health quandary. This study aimed to investigate the presence of KBrO in five different popular baked foods comprising a total of 104 samples, such as bread ( = 39), cake ( = 33), burger buns ( = 13), pizza ( = 10), and naan ( = 9), collected from different districts across Bangladesh. The amounts of KBrO were quantified using UV-visible spectrophotometric method. A calibration curve was obtained with a satisfactory linearity and a correlation coefficient ( ) 0.998. The sensitivity was confirmed by limits of detection (LOD = 0.0180 mg L) and quantification (LOQ = 0.0548 mg L). The recovery rates for spiked samples were 87%-103%, ensuring the accuracy and reliability of the measurements. KBrO concentrations varied significantly across the samples: BDL to 5.53 ± 0.24 mg kg in breads, BDL to 6.18 ± 0.01 mg kg in cakes, 0.86 ± 0.01 to 1.69 ± 0.01 mg kg in burger buns, 0.92 ± 0.01 to 4.35 ± 0.01 mg kg in pizzas, and BDL to 5.37 ± 0.02 mg kg in naans. The concentrations of KBrO 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 presence in the targeted baked foods in all of the sampling districts, highlighting a serious food safety concern in Bangladesh.
溴酸钾（KBrO）在常见的烘焙食品中被广泛用作氧化剂，并作为面粉改良剂以提高面团质量，它已被认定为一种可能的人类致癌物。尽管许多国家都有严格禁令并引起了全球范围内的广泛担忧，尤其是在孟加拉国，但溴酸钾在烘焙食品中的普遍存在仍然是一个严峻的公共卫生难题。本研究旨在调查从孟加拉国不同地区收集的五种不同的常见烘焙食品（共104个样本）中溴酸钾的存在情况，这些食品包括面包（n = 39）、蛋糕（n = 33）、汉堡面包（n = 13）、披萨（n = 10）和烤饼（n = 9）。使用紫外可见分光光度法对溴酸钾的含量进行定量。获得了校准曲线，其线性良好，相关系数（r）为0.998。通过检测限（LOD = 0.0180 mg/L）和定量限（LOQ = 0.0548 mg/L）确认了灵敏度。加标样品的回收率为87%-103%，确保了测量的准确性和可靠性。不同样本中溴酸钾的浓度差异显著：面包中为未检出（BDL）至5.53±0.24 mg/kg，蛋糕中为BDL至6.18±0.01 mg/kg，汉堡面包中为0.86±0.01至1.69±0.01 mg/kg，披萨中为0.92±0.01至4.35±0.01 mg/kg，烤饼中为BDL至5.37±0.02 mg/kg。面包、蛋糕、汉堡面包、披萨和烤饼中溴酸钾的浓度分别超过了美国食品药品监督管理局（FDA）规定的276.5、309.0、84.5、217.5和268.5的推荐阈值。该研究表明，在所有采样地区的目标烘焙食品中，溴酸钾的含量都特别高，凸显了孟加拉国严重的食品安全问题。
