Determination of methanol and ethanol concentrations in local and foreign alcoholic drinks and food products (Banku, Ga kenkey, Fante kenkey and Hausa koko) in Ghana

Samuel Kofi Tulashie,Amponsah Preko Appiah,Augustus Wiredu,Albert Yaw Darko,George Dzidefo Torku

doi:10.1186/s40550-017-0059-5

Samuel Kofi Tulashie, Amponsah Preko Appiah + Show 3 more

Open Access

https://doi.org/10.1186/s40550-017-0059-5

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Abstract

BackgroundIt is believed that higher methanol content may be present in some alcoholic drinks produced by traditional distilleries or some alcohol brewing companies. As a result of this, there could be a higher risk of methanol concentration in products. Therefore, this research focused on quantifying the amount of methanol in some fermented foods and alcoholic drinks by Gas Chromatography. The method was validated for limit of detection, limit of quantification, and recovery.ResultsThe results showed some level of methanol in some of the studied local and foreign alcoholic drinks between the ranges of 0.003-0.161% Vol. whereas no methanol was observed in any of the analyzed food products.ConclusionsThe results showed that the levels of methanol observed in the analyzed drinks do not pose any health threat to the human body when consumed, contrary to the general assumptions that it does. However, the normal alcohol health risk associated with high consumption still remains a problem.

Highlights

It is believed that higher methanol content may be present in some alcoholic drinks produced by traditional distilleries or some alcohol brewing companies
Akpeteshie recorded the highest amount of methanol and ethanol concentrations among the analyzed samples in all cases
Among the samples that tested positive for methanol content, sample S10 recorded the lowest amount of methanol concentration (0.003%) while sample S20 (Akpeteshie) showed the highest methanol concentration (0.161%).The results show that low amounts of methanol were recorded in the foreign drinks as compared to the local drinks

Summary

Introduction

It is believed that higher methanol content may be present in some alcoholic drinks produced by traditional distilleries or some alcohol brewing companies. It is believed that methanol may be generated in alcoholic drinks during the fermentation process. The lack of proper fermentation and distillation techniques by traditional or artisanal distilleries and some commercial operators may be a factor to high risk of methanol content in the products (Elijah 2016). Methanol occurs naturally in food, notably in fresh fruits, vegetables and their juices. It occurs as free methanol, methyl esters of fatty acids or methoxy groups on polysaccharides such as pectin from which it can be released by digestion. Observed human oral lethal dosage of methanol via ingestion ranges from 15 to 250 g (Gibel et al 1969)

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Conclusion