Titanium dioxide content in foodstuffs from the Jordanian market: spectrophotometric evaluation of TiO2 nanoparticles.
Titanium dioxide (TiO2) is recognized for its safe use as an additive (E171) in food and drugs. However, TiO2 was the subject of recent studies regarding its toxicity and carcinogenicity. The new studies targeted TiO2 nanoparticles that may exist in the pigment grade in small amounts. These recent investigations initiated a local survey in the Jordanian market to determine the TiO2 content in the different types of foodstuffs to ensure that limits did not exceed the 1% by weight (as established by the Food and Drug Administration). Myers’ spectrophotometric procedure for faecal samples was optimized and validated for TiO2 analysis. In this study, TiO2 was evaluated in 25 traditional foodstuffs in the Middle East (Tahini, Halawa, Jameed, Humus, gums and juice powders). Food grade TiO2 supplied in the local market for the food industry was tested for TiO2 nanoparticles by SEM. The data obtained in this study indicated the absence of TiO2 from Tahini, Halawa, canned humus, and Jameed (for all tested brands); in accordance with the information provided in the labels. For the tested gums and juice powders, TiO2 content also did not exceed 1%.