A simple and rapid method for spectrophotometric determination of bromate in bread

The bromate is used in bread making as agent of maturation, however it has a high potential toxic. A rapid and reliable spectrophotometric method was validated to determine the level of bromate in bread; this method is based on the red-ox reaction between bromate and promethazin in acidic medium. This produced a red-pink product with maximum absorption at 515nm. The calibration curve was linear (r = 0.9989) over the range 0.5 ^g/ml - 4.5 ^g/ml of bromate, the proposed method has been successfully applied to determination of bromate in commercial bread.