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Modification and validation of quantitative measurements of blankit in traditional bread by spectrophotometry
M Shafaghi1, O Molavi2, J Valipour3 and Ali Asghar Hamidi, 4*
Received: October 11, 2017 Accepted: December 20, 2017
1MSc, Food and Drug safety research center, Tabriz University of Medical Sciences, Tabriz, Iran
2Assistant Professor, Department of Pharmaceutical Biotechnology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
3PhD Student, Department of Analytical Chemistry, Faculty of Chemistry, Tabriz University, Tabriz, Iran
4Assistant Professor, Food and Drug safety research center, Tabriz University of Medical Sciences, Tabriz, Iran
Abstract
Historically bread has been a popular food for many generations. Bread is the most consumed food around the world, therefore the regulatory offices must be held accountable for ensuring the safety and quality of bread production. The addition of blankit (sodium dithionite) and baking soda to bread is a form of fraud and irresponsible manipulation that has found its way into bread production methods, whether deliberate or not. The addition of the raising agents such as blankit (sodium hydrosulfite) and baking soda, even in very small quantities, has been known to have negative impacts on the health of people. Therefore, there have been attempts for detection of these types of raising agents in bread using qualitative methods which have not been successful for detection of the small amount of blankit (sodium dithionite) and baking soda in bread dough. Therefore, the development of sensitive and accurate methods for detection and quantification of these types of raising agents in bread is an unmet need. Here we purpose to develop a suitable and valid method for quantification of trace amount of blankit in bread dough. We used standard # 2628 method of The Institute of Standards and Industrial Research of Iran for quantification of these raising agents and made slight modifications (A freshly prepared rosaniline solution was used and the quantification was done on bread dough samples instead of the baked bread). The bread dough samples were spiked with blankit standard solutions and then the samples were quantified at 560nm by spectrophotometry. The R² for the calibration curve was 0.999 indicating the linearity of the developed method. The recovery percent in accuracy factor for two spiked samples were found to be 89.805 and 103.3, respectively. The sensitivity of the method for 3 selected samples were 0.329, 0.242, and 0.203 ppm. The LOQ was calculated to be 0.05 ppm for the developed method. These data indicate that the developed method is a valid and sensitive method for antification of blankit in bread dough.
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