Proximate composition and quantitative analysis of benzoyl peroxide and benzoic acid in the wheat flour samples: wheat flour quality

Abstract

Background. Extensive milling processes have deprived wheat flour from essential nutrients. Objective of the current study was to assess the nutritive quality of commercial wheat flour (soft flour/SF) through analyses of proximate composition and functional properties as well as quantification of benzoyl peroxide (BP; added as bleaching agent in the SF). Methods. Test samples included commercial soft flour samples purchased from the local supplier from different flour mills (with additives) and a control sample without additives was prepared by grinding the seeds harvested from wheat crop grown in the experimental field of University of Agriculture, Faisalabad, under optimized field conditions without any fertilizer and insecticide. Benzoyl peroxide and Benzoic Acid quantification was performed through High Performance Liquid Chromatography Results. Results when compared with the whole wheat flour (WF; never received additives) indicated that SF had lesser fiber, protein and ash contents, whereas, higher damaged starch, fat, gluten and bulk density. A parallel experiment under selected conditions (temperature, time and solute concentration) showed dissociation of BP into BA soon after the exposure. Observed BA range (13.77 mg/g after 16hrs) in SF and exposure level assessment (44.3±1.36 mg/kg/BW) showed higher intake of BA on the consumption of SF. Results revealed superiority of WF over SF in nutritive qualities as well as free of toxicants such as BA. KEYWORDS: Benzoyl peroxide; Benzoic acid; Soft Flour; Whole Wheat Flour; High Performance Liquid Chromatography