High‐Performance Liquid Chromatography Method Optimization and Validation for Potassium Bromate Detection in Bread Using a Quality‐by‐Design Approach

Background Potassium bromate (KBrO 3 ) is a flour additive that strengthens dough and increases bread volume. However, the International Agency for Research on Cancer (IARC) has labeled it as a possible human carcinogen. Despite being banned in many countries, KBrO 3 is still found in bread, particularly in resource‐limited settings like Ethiopia, which can pose serious health risks. Objective of Study The goal of this study is to develop and validate a sensitive, selective, and accurate high‐performance liquid chromatography (HPLC) method for detecting and measuring KBrO 3 in bread using a quality by design (QbD) approach. Methodology A reverse‐phase HPLC method was developed and optimized using the central composite design (CCD) expert. Chromatographic analysis was performed on a C18 column with a mobile phase consisting of acetonitrile and phosphate buffer. The method was validated following the ICH Q2(R1) guidelines. Fifteen commercial bread samples were collected from each subcity of Mekelle and analyzed using the developed method. Results The developed method demonstrated excellent linearity, precision, and accuracy, with recovery rates between 96% and 99%. The limit of detection (LOD) was 0.015 mg/kg. Bromate residues were detected in all bread samples, with concentrations ranging from 4.5 to 9.15 mg/kg, which is significantly higher than the WHO/FDA safety limit of 0.02 mg/kg. Conclusion The validated HPLC method provides a reliable and accurate tool for routine monitoring of KBrO 3 in bread. The results highlight significant public health risks associated with excessive bromate use in local bread production and call attention to the urgent need for strengthened regulatory controls and enforcement of food safety standards in Ethiopia.