Abstract

SEGURONDA LOZA, Romina  and  CENTELLAS COARITE, Jhoselyn Bárbara. Determination of potassium bromate in breads issued in supermarkets in the city of La Paz-gestión 2019. Rev.Cs.Farm. y Bioq [online]. 2020, vol.8, n.1, pp.111-120. ISSN 2310-0265.

Abstract Introduction: Potassium Bromate is a bread improving substance that is currently prohibited for use in making bread because it is considered harmful to humans, mainly causing gastrointestinal damage. Thus, the Food Control Bodies prohibit its use completely, as well as NB 39007: 2012 Flour and derivatives-Baked products-Requirements in its third revision, in our country. Objective: To determine the presence of potassium bromate in breads shipped in supermarkets in the city of La Paz. Methods: The Qualitative Method for Bro-mates / Iodates and the Indirect Method with the Fuchsin Bisulfite Reagent were the official methods applied for the determination of potassium bromate. Results: The percentage of samples from a total of 13 breads, with the presence of bromates is 15.38%, which shows that the control carried out by the official control entities has been increasing in the last administration, however, calls the Attention that the presence of potassium bromate is still found, since it is an additive forbidden in our country. Conclusions: Comparing the standardized methods for the study, the Qualitative Method for Bromates / Iodates presents greater efficiency than the Indirect Method with the Fuchsin Bi-sulfite Reagent. By finding a percentage of bread that contains potassium bromate, we verify that the controls by official entities are not carried out constantly or are not recorded.

Keywords : Potassium bromate; bread; indirect basic fuchsin method; qualitative method for bromates; additive.

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