This study was conducted to estimate the concentration of potassium bromate (KBrO3) in 21 samples of pastries and biscuits, and the absorption of samples was measured using a (Uv-Vis spectrophotometer). The results of this research showed that the amount of potassium bromate in the samples varies according to the sample, and the highest concentration was for the sample of Major Biscuits(567.5ppm). The lowest concentration was for 44 ppm mleeha cake sample. We conclude the use of an internationally banned carcinogen and prohibited by Libyan laws, as this study revealed the presence of high concentrations of it in the tested samples.
ABUBAKER A BASHIR ATRROG(12-2021)

The study focused on determining the levels of lead and cadmium in some samples of the best-selling and popular tea and coffee among people in Tripoli city-Libya during the years 2018-2019. Atomic Absorption Spectroscopy (AAS) has been used to determine the concentrate of cadmium and lead ions in different 17 tea samples, and 11 coffee samples. The mean values of cadmium and lead in (mg/kg) in tea samples as follows: The highest value for cadmium was found in Libton tea sample 0.260 ? 0.017, while the lowest value was found in Alkoozi red tea and Alfrdous tea samples 0.037 ? 0.006, with the overall mean was 0.119 ? 0.054. The highest value for lead was found in Alkoozi green tea sample 2.153 ? 0.012, while the lowest value was found in Alzahra tea sample 0.187 ? 0.002, with the overall mean was 1.118 ? 0.612. The results show that there are no significant differences in the values of lead in all coffee samples, which ranged from 1.23 to 1.62 mg/kg with the overall mean was 1.277 ? 0.358, except Sheikh Hbahanbelend coffee sample 0.271? 0.002 mg/kg. While the cadmium concentration in coffee samples ranged from 0.022 to 0.064 mg/kg, with the mean value 0.0514?0.0012. From these results can be noticed that coffee samples have about 11 times higher concentration of cadmium than tea, whereas the concentration of lead in tea is about 22 times higher than that in coffee samples.
ezuldeen mohammed abraheem aboushalloua(1-2022)

A total of 25 randomly purchased bread samples were analyzed in this study from 25 different bakeries in Tajoura city. Bread in Libya is highly consumed among all socioeconomic groups; it is mainly consumed in breakfast, dinner and school meals. Potassium bromate is the most popular additive used in bakery industry worldwide. Bakeries in the US used Potassium bromate as bread improver since 1914 to increase bread volume and texture and improve bread production. The main aim of this study is to assess the safety of bread by the measurement of residual potassium bromate using a rapid and reliable method and to investigate the level of compliance to the ban fourteen years later. This method is based on the reaction between bromate and iodide in acidic medium to produce iodine (I2). The absorbance of I2 was measured spectrophotometrically at 488nm. The calibration curve was linear (R2=0.9996) over the range 1.0 – 5.0mg/L of potassium bromate. Despite the ban of potassium bromate in Libya since 2005 due to its classification as a potential carcinogen it is still detected in local bread loaves. All samples showed high levels of potassium bromate to be 300 to 1333 more than the permissible level set by the American Food and Drug Administration (FDA) which is highly toxic for consumers and could threaten their health over prolonged regular consumption. A continuous pursuance and implementation of the ban on use of potassium bromate in baking industry in Libya is recommended. arabic 11 English 67
RAGIAB ALI MOKHTAR ISSA(1-2020)