دراسة نوعية و كمية لبرومات البوتاسيوم في خبز دقيق الشعير في بعض المخابز بمنطقتي (براك الشاطئ-سبها)‎ في الجنوب الليبي

Abstract EN

This study aimed to qualitatively detect the presence of potassium bromate in bread made from barley flour using the method of colorimetric and quantitative variability by spectrophotometry, where 16 samples were randomly collected from the bakeries of the Sabha and Barak regions, with 10, 6 samples, respectively, and compared them with the internationally permitted levels.

Results of chemical analysis The presence of potassium bromate in varying proportions in only three samples out of a total of sixteen samples, as its presence in Barak bakery samples had a concentration of (0.00019/0.00013/0.00011 mg /kg), which is higher than the permissible limit according to the World Health Organization, and it should not exceed (0.00002 mg/kg), as for the rest of the samples, they are all under the permissible limit according to the specifications of the World Health Organization.

Potassium bromate is an improved substance added to the dough to increase its volume and fragility and give it a golden shape and color, as it is added to flour in certain quantities, and studies have proven that it has health effects on human health Especially on the heart, kidneys, hearing, and thyroid glands, which made some countries and organizations prohibit its use as an improvement in foodstuffs.