Analysis of methanol and its derivatives in illegally produced alcoholic beverages

Arslan, Muhammet Mustafa; Zeren, Cem; Aydin, Zeki; Akçan, Ramazan; Dokuyucu, Recep; Keten, Alper; Çekin, Necmi

doi:10.1016/j.jflm.2015.04.005

Cited by 36 publications

(28 citation statements)

References 20 publications

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“…Por otro lado, la presencia de metanol demuestra la peligrosidad que trae el consumo continuo del ñeque, al considerar la posible bioacumulación de este material en el organismo humano. Lo anterior debido a que podría ocasionar problemas de salud (mencionados anteriormente) en el consumidor de bebidas alcohólicas que no fueron elaboradas tomando en cuenta las buenas prácticas de manufactura (Arslan et al 2015). Pese a lo anterior, esta bebida posee una alta demanda en los municipios de la costa caribe colombiana, los que más la consumen son las personas de estratos socioeconómicos bajos y de zonas rurales, lo que conlleva un riesgo en la salud pública de esas comunidades principalmente (Tirado et al 2015).…”

Section: Discussionunclassified

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Determinación De Los Niveles Metanol, Etanol Y Metales Pesados en El Ñeque Elaborado en Tres Municipios De Sucre (Colombia)

Tirado

González-Morelo

Correa

2017

Rev. Int. Contam. Ambie.

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Palabras clave: aguardiente, congéneres, bebidas adulteradas, normatividad RESUMEN El objetivo de esta investigación fue determinar los niveles de metanol, etanol y metales pesados (cobre y plomo) en el ñeque de los municipios de Galeras, Sincé y Morroa (Colombia). El contenido de etanol y metanol fue determinado por cromatografía de gases y los metales pesados por espectrometría de absorción atómica. No se encontraron diferencias estadísticamente significativas (p > 0.05) en el contenido de metanol de Galeras (0.037 ± 0.02 mg/L), Sincé (0.036 ± 0.01 mg/L) y Morroa (0.041 ± 0.01 mg/L). Tampoco en el porcentaje de etanol de Galeras (33.89 ± 2.10 %), Sincé (33.04 ± 1 49 %) y Morroa (30.27 ± 1.22 %). Según la Norma Técnica Colombiana, todas las bebidas cumplen con el contenido máximo de metanol (300 mg/L). Sin embargo, no con el valor mínimo de etanol (38 %) para ser catalogadas como aguardientes. Sólo se encontraron diferencias estadísticamente significativas (p < 0.05) en el contenido de cobre, siendo mayor en Sincé (18.71 ± 2.08 mg/L), seguido de Galeras (6.28 ± 1.52 mg/L) y Morroa (5.09 ± 1.86 mg/L). Además, todas las bebidas sobrepasaron el máximo permitido por la norma colombiana (< 1 mg/L). Se presume que este cobre procede del calderín de destilación. En cuanto al plomo, en todos los municipios también se sobrepasaron los valores permitidos por las normas internacionales.Key words: moonshine, congeners, adulterated drinks, normativity ABSTRACTThe aim of this research was to determine the levels of methanol, ethanol and heavy metals (copper and lead) in the ñeque of the municipalities of Galeras, Sincé and Morroa (Colombia). The ethanol and methanol content was determined by gas chromatography, and heavy metals by atomic absorption spectrometry. There were no statistically significant differences (p > 0.05) in the methanol content from Galeras (0.037 ± 0.02 mg/L), Sincé (0.036 ± 0.01 mg/L) and Morroa (0.041 ± 0.01 mg/L). There were also no statistically significant differences (p > 0.05) in the percentage of ethanol from Galeras (33.89 ± 2.10 %), Sincé (33.04 ± 1.49 %) and Morroa (30.27 ± 1.22 %). According to Rev. Int. Contam. Ambie. 33 (Especial Biotecnología e ingeniería ambiental)

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Section: Discussionunclassified

“…Luego, la enzima aldehído deshidrogenasa la metaboliza en ácido fórmico, principal responsable de los efectos tóxicos (Arslan et al 2015). Según Gutiérrez (2003), la dosis tóxica mínima del metanol es aproximadamente 100 mg/L.…”

Section: Introductionunclassified

Determinación De Los Niveles Metanol, Etanol Y Metales Pesados en El Ñeque Elaborado en Tres Municipios De Sucre (Colombia)

Tirado

González-Morelo

Correa

2017

Rev. Int. Contam. Ambie.

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“…When used with split desorption-split injection mode, because of lacking desorption device, it does not improve significantly the results obtained by SPME. [12,52,66,67], time of flight mass detector [25,36,37,67], and quadruple mass detector [13,68]. Quadruple mass analyzers produce classic mass spectra with good reproducibility.…”

Section: Selecting An Appropriate Extraction Methodsmentioning

confidence: 99%

“…Simultaneous determination of ethanol and methanol in alcoholic beverages have been reported by Zhang et al [61] and Wang et al [88]. The determination of methanol and its derivatives in illegally produced unrecorded alcoholic beverages have been studied using GC-MS [60,68].…”

Section: Adulteration Of Alcoholic Beveragesmentioning

confidence: 99%

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

Yadav

Sharma

2017

AJFSFM

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In this review, various sample preparation techniques for GC-MS analysis of alcoholic beverages have been discussed along with its applications. GC-MS based analysis is less time consuming, more sensitive and more accurate. Therefore, it is important to develop more sensitive methods for the analysis of alcoholic beverages. In this review, an attempt has been made to summarize the work accomplished so far in the field of analysis and detection of alcoholic beverages. ‫با�ستخدام‬ ‫الكحولية‬ ‫للم�سروبات‬ ‫اجلنائي‬ ‫التو�سيف‬

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“…For example, acetaldehyde has an unpleasant pungent odor at higher concentrations, imparting a freshly cut green leaves flavor to the beverage [114]. Methanol and its metabolites such as formaldehyde and formic acid, are produced during microbial fermentation of alcoholic beverages like kachasu of Zimbabwe [37] and pose health challenges due to their toxicity effects [115]. The toxicity of kachasu due to the presence of isoamyl alcohol, iso-butanol, acetone, methanol, ethylacetate, and furfurals has led to the prohibition of kachasu in Zimbabwe since 1971 [5].…”

Section: Chemical Products Of Fermentationmentioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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Analysis of methanol and its derivatives in illegally produced alcoholic beverages

Cited by 36 publications

References 20 publications

Determinación De Los Niveles Metanol, Etanol Y Metales Pesados en El Ñeque Elaborado en Tres Municipios De Sucre (Colombia)

Determinación De Los Niveles Metanol, Etanol Y Metales Pesados en El Ñeque Elaborado en Tres Municipios De Sucre (Colombia)

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

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