A rapid and sensitive spectrophotometric method for the determination of benzoyl peroxide in wheat flour samples

Kraingkrai Ponhong ^a,*, Sam-ang Supharoek ^b, Watsaka Siriangkhawut ^a,
Kate Grudpan ^c

^a Creative Chemistry and Innovation Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
^b Mahidol University, Amnat Charoen Campus, Amnat Charoen 37000, Thailand
^c Department of Chemistry, Faculty of Science and Center of Excellence for Innovation in Analytical Science and
Technology, Chiang Mai University, Chiang Mai 50200, Thailand

 

A simple, rapid, and sensitive spectrophotometric method for the determination of benzoyl peroxide (BPO) in wheat flour samples was developed. The detection principle is based on BPO reacted with 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) to obtain a blue-green colored product that was detected at 415 nm by spectrophotometry. The effect of factors influencing the color reaction was investigated. Under the selected conditions, the linear range for quantification of BPO was observed between 0.2−1.0 mg L1 with r² ＝ 0.998. The limit of detection (LOD) was 0.025 mg L⁻¹. The developed method obtained superior precision (relative standard deviation < 2%) using 11 repeatability at 0.2 mg L⁻¹, 0.6 mg L⁻¹, and 0.8 mg L⁻¹. The proposed methodology was successfully applied to determine BPO in wheat flour samples.

 

Keywords: ABTS, benzoyl peroxide, colorimetric reaction, wheat flour