Spectrochemical Analysis of Pakistani Bakery Breads Using Laser Induced Breakdown Spectroscopy

Abstract The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to 11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products.