Spectrophotometric Determination of Potassium Bromate Concentration in Bread via Redox Reaction With Promethazine in Acidic Conditions

Potassium bromate as an oxidizing agent in bread production is a staple, but it also poses health risks due to its classification as a carcinogen, necessitating careful monitoring of its residual levels. This application note reviews the spectrophotometric determination of potassium bromate concentration in bread based on the redox reaction between potassium bromate and promethazine in an acidic environment.