Measurement Of Bromate Residues In Some Popular Baked Products Produced In Sudan By X-Ray Fluorescence (Xrf)

Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in baked products. Use of potassium bromate in bread and baked products are banned in many countries including Sudan. Wavelength-dispersive x-ray fluorescence (WDXRF) was applied to determine bromide (Br- ) as an indication of pre-baking bromate addition in baked products. The limit of detection is 0.123 ppm and limit of quantification is 0.41 ppm and sensitivity at 0.040 ppm. Results show the presence of detectable residue levels of potassium bromate in some of analyzed samples.