Assessment of health risks from potassium bromate and trace metals in bread consumption in Ado Ekiti, Southwest, Nigeria

Olusola, J.A.; Aturamu, A.O.; Akeju, K.F.; Ogunsakin, R.E.; Awotoye, O.O.

doi:10.1016/j.jtemin.2024.100158

Journal of Trace Elements and Minerals

2024

DOI: 10.1016/j.jtemin.2024.100158

|View full text |Cite

Assessment of health risks from potassium bromate and trace metals in bread consumption in Ado Ekiti, Southwest, Nigeria

J.A. Olusola,

A.O. Aturamu,

K.F. Akeju

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh

Islam,

Besra,

Nishat

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

Potassium bromate (KBrO3), employed ubiquitously as an oxidizing agent in commonly consumed baked foods and as a flour improver to enhance dough quality, has been recognized as a possible human carcinogen. Despite stringent prohibitions in numerous nations eliciting substantial apprehension worldwide, notably in Bangladesh, the pervasive occurrence of KBrO3 in baked foods persists as a formidable public health quandary. This study aimed to investigate the presence of KBrO3 in five different popular baked foods comprising a total of 104 samples, such as bread (n = 39), cake (n = 33), burger buns (n = 13), pizza (n = 10), and naan (n = 9), collected from different districts across Bangladesh. The amounts of KBrO3 were quantified using UV–visible spectrophotometric method. A calibration curve was obtained with a satisfactory linearity and a correlation coefficient (R2) 0.998. The sensitivity was confirmed by limits of detection (LOD = 0.0180 mg L−1) and quantification (LOQ = 0.0548 mg L−1). The recovery rates for spiked samples were 87%–103%, ensuring the accuracy and reliability of the measurements. KBrO3 concentrations varied significantly across the samples: BDL to 5.53 ± 0.24 mg kg−1 in breads, BDL to 6.18 ± 0.01 mg kg−1 in cakes, 0.86 ± 0.01 to 1.69 ± 0.01 mg kg−1 in burger buns, 0.92 ± 0.01 to 4.35 ± 0.01 mg kg−1 in pizzas, and BDL to 5.37 ± 0.02 mg kg−1 in naans. The concentrations of KBrO3 in bread, cake, burger buns, pizza, and naans surpass the recommended threshold established by the FDA factors of 276.5, 309.0, 84.5, 217.5, and 268.5, respectively. The study revealed particularly high levels of KBrO3 presence in the targeted baked foods in all of the sampling districts, highlighting a serious food safety concern in Bangladesh.

show abstract

A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh

Islam,

Besra,

Nishat

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

Potentially toxic elements in bread produced in Iran: a systematic review and meta-analysis

Ghorbanian,

Naimi,

Shekarian

et al. 2024

International Journal of Environmental Analytical Chemistry

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Assessment of health risks from potassium bromate and trace metals in bread consumption in Ado Ekiti, Southwest, Nigeria

Cited by 2 publications

References 47 publications

A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh

A Comprehensive Analysis of Potassium Bromate, a Possible Carcinogen, in Popular Baked Foodstuffs of Bangladesh

Potentially toxic elements in bread produced in Iran: a systematic review and meta-analysis

Contact Info

Product

Resources

About