A Novel Approach for the Analysis of Titanium Dioxide Content by Simple Digestion System in Foodstuffs from the Egyptian Market Using ICP-OES and ICP-MS

Abd- ElHamid, Ghada H; El-Darder, Omayma M.; Ibrahim, Amany K.; Abdel-Salam, Randa A; Hadad, Ghada; Abdelshakour, Mohamed A.; Abdel Hameed, Eman A

doi:10.21608/rpbs.2023.280337

A Novel Approach for the Analysis of Titanium Dioxide Content by Simple Digestion System in Foodstuffs from the Egyptian Market Using ICP-OES and ICP-MS

Document Type : Original Article

Authors

¹ Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Sinai University, Egypt

² Department of Home Economics , Faculty of Education, Suez Canal University, Ismailia, Egypt

³ Department of pharmacognosy, Faculty of Pharmacy, Suez Canal University, Ismailia, Egypt.

⁴ Analytical Chemistry Department, Faculty of Pharmacy, Suez Canal University, Ismailia, 41522, Egypt.

⁵ Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Sohag University, Egypt.

⁶ Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Port Said University, Egypt.

10.21608/rpbs.2023.280337

Abstract

Titanium dioxide (TiO₂) or E 171 is the naturally occurring oxide of titanium. It has been used as a colourant to improve and brighten the appearance of foods. Several toxicological studies have revealed that nanoparticles can cause inflammation, tissue necrosis, renal apoptosis, and immune response. Moreover, the International Organization for Cancer Research has listed TiO₂ as "possibly carcinogenic to humans’’. Food labels do not provide quantitative data to the amount of TiO₂added and even qualitative data is limited. In recent years, ICP-OES and ICP-MS have emerged as viable methods for the qualitative and quantitative determination of TiO₂. No ICP method had been reported for the determination of E171 colorant in Egyptian foodstuffs. In this study, rapid quantitative analysis was developed for determination of E171 in foodstuffs consumed widely by children. To efficiently recover E171, we combined concentrated sulfuric acid, nitric acid, and hydrogen peroxide with microwave digestion. The optimized digestion temperature was 200°C and digestion time was 15 min . ICP-OES was then used to analyse the digestate. ICP-MS was used as a complementary technique to ICP-OES to obtain assured results and achieve accuracy. A percentage recovery >95% for E171 was achieved. The method was successfully applicated on eleven foodstuffs found in the Egyptian market including chewing gums, hard candy, and juice powders.

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