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.