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Related Experiment Video

Updated: May 23, 2026

Untargeted Liquid Chromatography-Mass Spectrometry-Based Metabolomics Analysis of Wheat Grain

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Published on: March 13, 2020

High-Performance Liquid Chromatography Method Optimization and Validation for Potassium Bromate Detection in Bread

Tesfamichael Gebretsadikan¹, Mebrahtom Gebrelibanos Hiben¹, Kalayou Hiluf Gebremedhin²

¹School of Pharmacy, College of Health Sciences, Mekelle University, P.O. Box 1871, Mekelle, Tigray, Ethiopia, mu.edu.et.

Journal of Analytical Methods in Chemistry

|May 22, 2026

Summary

This summary is machine-generated.

Potassium bromate (KBrO3) is a possible human carcinogen found in Ethiopian bread at levels exceeding safety limits. A new HPLC method reliably detects these harmful residues, highlighting urgent public health risks and the need for better food safety controls.

Keywords:

HPLC central composite design method development and validation potassium bromate processed bread quality by design

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Published on: May 19, 2023

Area of Science:

Food chemistry
Analytical chemistry
Public health

Background:

Potassium bromate (KBrO3) is a flour additive used to improve bread quality.
KBrO3 is classified as a possible human carcinogen by IARC.
Its presence in bread, especially in resource-limited settings like Ethiopia, poses significant health risks despite bans in many countries.

Purpose of the Study:

To develop and validate a sensitive, selective, and accurate high-performance liquid chromatography (HPLC) method for KBrO3 detection in bread.
To apply a Quality by Design (QbD) approach for method development and optimization.

Main Methods:

A reverse-phase HPLC method was developed and optimized using central composite design.
Analysis was performed on a C18 column with an acetonitrile and phosphate buffer mobile phase.
Method validation followed ICH Q2(R1) guidelines, and 15 commercial bread samples from Mekelle were analyzed.

Main Results:

The developed HPLC method exhibited excellent linearity, precision (96-99% recovery), and accuracy.
The limit of detection (LOD) was 0.015 mg/kg.
Bromate residues were found in all analyzed bread samples, with concentrations ranging from 4.5 to 9.15 mg/kg, far exceeding the WHO/FDA safety limit of 0.02 mg/kg.

Conclusions:

The validated HPLC method is a reliable tool for routine monitoring of KBrO3 in bread.
Results indicate significant public health risks due to excessive bromate use in Ethiopian bread.
There is an urgent need for enhanced regulatory control and enforcement of food safety standards in Ethiopia.