Spectrophotometeric determination of bromate in bread by the oxidation of dyes

A spectrophotometric method for the determination of bromate based on the oxidation of congo red and crystal violet dyes in a hydrochloric acid medium is described. The bromate level in bread samples determined range from 3.70 µg g-1 to 12.10 µg g-1; with limits of quantification of 0.45 – 0.78 µg g-1. Results show the presence of detectable residue levels of potassium bromate in all the bread samples analysed and the results compare favourably with established AOAC method. Journal of Applied Sciences and Environmental Management Vol. 10 (3) 2006: 43-46