Scientific Opinion on the re‐evaluation of chlorophylls (E 140(i)) as food additives

Abstract

Chlorophylls (E 140(i)) were previously evaluated by Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1969 and the Scientific Committee on Food (SCF) in 1975 and 1983 and, in relation to special medical purposes, for young children in 1996. Neither of the Committees established a numerical Acceptable Daily Intake (ADI). Specifications should be updated to adequately cover chlorophylls (E 140(i)), as currently up to 90 % of the extract is unidentified and chlorophylls (E 140(i)) may be obtained from sources that could not be regarded as regular edible plant materials or foods (grass, lucerne, nettle) for humans. Based on the origin of chlorophylls (E 140(i)), the Panel also concluded that data on pesticides, mycotoxins and other components with biological activity (e.g. phytoestrogens, phytotoxins and allergens) should be included in the specification and kept as low as possible to avoid any potential adverse effects (allergenicity, endocrinal effects). The few biological data available indicate that chlorophylls are poorly absorbed by humans and are not metabolised to chlorophyllins (the dephytylated form of chlorophylls). The Panel considered that the few toxicological studies available for chlorophylls were limited and did not comply with the Organisation of Economic Co‐operation and Development (OECD) guidelines or current regulatory requirements, and therefore did not allow for an ADI to be established. The Panel concluded that the available database for chlorophylls was inadequate for risk assessment. However, chlorophylls are natural dietary constituents, which are present at relatively high concentrations in a number of foods. In addition, the exposure resulting from the use of chlorophylls (E 140(i)) as food additives is lower than the exposure to chlorophylls from the regular diet. Therefore, the Panel concluded that, at the reported use levels, chlorophylls (E 140(i)) are not of safety concern as regards their current use as food additives.

Influence of Harvesting Time on the Chemical Composition of Wild Stinging Nettle (Urtica dioica L.)

“…The food industry uses nettles for chlorophyll extraction, and it is known as coloring agent E140 [19].…”

Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects

“…Chlorophylls are natural dietary constituents which are present at relatively high concentrations in a large amount of foods that, upon ingestion, are excreted in faeces. Accordingly, its consumption as a food additive is not of safety concern [42]. Besides this, because the Cu present in cupric chlorophyll (E141(i)) and chlorophylline complexes (141(ii)) is firmly bound, the consumption of these food colours causes no adverse effects to human health.…”

Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract

“…There is a broad application of chlorophylls because its intensive green colour is gaining importance as a food additive. European Food Safety Authority (EFSA) published maximum permission levels (MPLs) of chlorophylls as food additives for use in foods [58]. Chlorophylls are authorised food additives in the EU at quantum satis (QS) in 56 food categories [58].…”

“…European Food Safety Authority (EFSA) published maximum permission levels (MPLs) of chlorophylls as food additives for use in foods [58]. Chlorophylls are authorised food additives in the EU at quantum satis (QS) in 56 food categories [58]. Chlorophyll a is usually present in foods at a concentration 2-3-times higher than chlorophyll b. Chlorophyll, as a food ingredient, increases its biological functions [59].…”