Methods for the determination of European Union-permitted added natural colours in foods: a review

Scotter, Michael J.

doi:10.1080/19440049.2011.555844

Cited by 91 publications

(62 citation statements)

References 207 publications

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“…The bisulphite ion adds to position 2 or 4 of the flavylium nucleus, discolouring the pigment and simultaneously conferring "high" heat stability on the glycosidic bond (Scotter andCastle, 2004, Scotter, 2011).…”

Section: Reaction and Fate In Foodmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

2013

EFS2

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Following a request from the European Commission to the European Food Safety Authority (EFSA), the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to provide a scientific opinion re-evaluating the safety of anthocyanins (E 163). The Panel concluded that the currently available toxicological database was inadequate to establish a numerical ADI for anthocyanins. For anthocyanins extracted from edible fruits and vegetables by aqueous processes, changes in composition would not be expected. The Panel concluded that provided exposure from use as a food additive was comparable to that from the diet the underlying conclusion in the 1975 SCF opinion that such food additives derived from natural sources would still apply. The majority of data are on aqueous grape skin extract (GSKE) and blackcurrant extracts and the Panel considers that exposures estimated from current uses and use levels these extracts are unlikely to be of safety concern. The Panel recommends that the specifications for E 163 should be modified to reflect this conclusion. For anthocyanins extracted from other sources and/or using non-aqueous extraction methods the absence of characterisation does not allow verification that this conclusion in the 1975 SCF opinion could be applied. The Panel noted that for some extracts it had proven possible to assess a group based on toxicological and compositional data on representative samples across the range of extracts. The Panel concluded that refined exposure estimates of anthocyanins used as a food additive were higher than dietary intakes and that these did not include intakes from colouring foods. Therefore the Panel would recommend that appropriate characterisation and toxicological data should be required to permit a further re-evaluation of anthocyanins including comparative data on anthocyanins (E 163) produced by aqueous extraction. © European Food Safety Authority, 2013 KEY WORDSAnthocyanins, E 163, food colour. Anthocyanins represent a very large group of water-soluble plant pigments. Anthocyanins are obtained by extraction from the natural strains of vegetables and edible fruits.Anthocyanins are distributed in various fruits, and several fruit extracts are used as synonyms for anthocyanins. The extracts mentioned most often are grape skin extract (GSKE) (containing glucosides of the anthocyanins peonidin, malvidin, delphinidin and petunidin) and blackcurrant extract (containing the colouring matters cyanidin 3-rutinoside, delphinidin 3-rutinoside, cyanidin 3-glucoside and delphinidin 3-glucoside). However, in the EU specifications it is not indicated which fruits or vegetables can be used to obtain the food additive anthocyanins. In addition, the composition and identity of anthocyanins which may be present in the food additive E 163 is not specified. These compounds are normally present in food as glycosides (anthocyanins).No JECFA specifications are available for specific anthocyanins, only for GSKE and blackcurrant extract, which contain more than one ...

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Section: Reaction and Fate In Foodmentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

2013

EFS2

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“…In a review, Scotter (2011) The Panel considered that the maximum limits for the impurities of toxic elements (arsenic, lead, mercury and cadmium) in the EC specification for chlorophyllins (E 140(ii)) should be revised in order to ascertain that chlorophyllins (E 140(ii)) as food additives will not be a significant source of exposure to these toxic elements in food.…”

Section: Discussionmentioning

confidence: 99%

“…The mass spectrometry methods allow isolation and structure elucidation of chlorophyll allomers and their derivatives (Schoefs, 2002). However, there are no validated methods for the analysis of chlorophyllins in foods that might be used for official purposes (Scotter, 2011).…”

Section: Methods Of Analysis In Foodsmentioning

confidence: 99%

“…The systematic name is magnesate (3-), [(7S,8S)-3-carboxy-5-(carboxymethyl)-13-ethenyl-18-ethyl-7,8-dihydro-2,8,12,17-tetramethyl-21H,23H-porphine-7-propanoato(5-) The structural formulae of chlorophyllin a and chlorophyllin b are shown in Figure 1. The saponification of chlorophylls also leads to the formation of chlorins (Mortensen and Greppel, 2007;Scotter, 2011). Chlorins do not contain magnesium ion (Mg 2+ ).…”

Section: Identity Of the Substancementioning

confidence: 99%

“…The term "chlorophyllins" refers to a mixture of various compounds obtained by alkali treatment of chlorophylls. The alkali treatment does not result in only de-esterification of the chlorophylls but may also result in the destruction of the iso-cyclic ring (cyclo-pentanone ring), leading to further degradation of the pigments (Mortensen and Greppel, 2007;Scotter, 2011).…”

Section: Identity Of the Substancementioning

confidence: 99%

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Scientific Opinion on re‐evaluation of chlorophyllins (E 140(ii)) as food additives

Food¹

2015

EFS2

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Chlorophyllins (E 140(i)) are obtained by saponification of a solvent extract from sources, such as grass, lucerne, and nettle, that could not be regarded as edible plant material or food for humans. Chlorophyllins represent 90 % of the colouring matter in the food additive E 140(ii); the remaining part consists of other pigments, such as carotenoids, together with oils, fats and waxes derived from the source material. The Panel noted that the material used in many studies, identified as "chlorophyllins", was quite often, if not always, a copper complex of chlorophyllins (E 141(ii)). There are no data regarding the absorption, distribution, metabolism and excretion (ADME) and toxicity of chlorophyllins (E 140(ii)). Considering the available data on chlorophylls (E 140(i)), the Panel concluded that chlorophyllins are not metabolites of chlorophylls in humans and owing to their differences in physico-chemical properties, it was not possible to support read-across for toxicity data between these two compounds. The Panel considered that it is necessary to carefully review the definition and identity of E 140(ii) in order to adequately characterise the food additive E 140(ii)) as used in the market. This will also allow proper assessment of its safety when relevant studies of the compound to which consumers are actually exposed become available. Considering the absence of relevant ADME and toxicity data, and because chlorophyllins (E 140(ii)) are neither natural constituents of the regular diet nor metabolites of chlorophylls in humans, the Panel concluded that it was not possible to assess the safety of chlorophyllins (E 140(ii)) as food additives. © European Food Safety Authority, 2015 KEY WORDSChlorophyllins, chlorophyllin a, chlorophyllin b, chlorin e6, rhodin g7, E 140(ii), food colours SUMMARYFollowing a request from the European Commission (EC), the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of chlorophyllins (E 140(ii)) when used as food additives.The Panel was not provided with a newly submitted dossier and based its evaluation on previous evaluations and additional literature that has become available since then. No new toxicological or biological information was submitted to the Panel for the re-evaluation of chlorophyllins (E 140(ii)) following European Food Safety Authority (EFSA) public calls for data. The Panel noted that not all of the original studies on which previous evaluations were based were available for this re-evaluation.To assist in identifying any emerging issue or any information relevant for the risk assessment, EFSA outsourced a contract to deliver an updated literature review on toxicological endpoints, dietary exposure and occurrence levels of chlorophyllins (E 140(ii)), which covered the period up to the end of 2014.Chlorophyllins (E 140(ii) There are no data regarding the absorption, distribution, metabolism and excretion (ADME) and toxicity of chlorophyllins (E 140(ii)).From the availab...

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Analytical Methods for Characterization and Standardization of Natural Dyes and Pigments

Pham

Manian

Bechtold

2023

Handbook of Natural Colorants

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Methods for the determination of European Union-permitted added natural colours in foods: a review

Cited by 91 publications

References 207 publications

Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

Scientific Opinion on the re‐evaluation of anthocyanins (E 163) as a food additive

Scientific Opinion on re‐evaluation of chlorophyllins (E 140(ii)) as food additives

Analytical Methods for Characterization and Standardization of Natural Dyes and Pigments

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