Determination of Methanol and Ethanol Levels in Herbal Distillates (Mint, Burdock, spring orange, Chicory, Thyme, Chives, and Horseradish) at Supply Level of Ahvaz Using Gas Chromatography

Abstract

Introduction: The risk of poisoning and death with oral consumption of ethanol and methanol in food is of particular importance. In this study, seven types of commonly used herbal distillates were purchased through random sampling from stores at the supply level of Khuzestan for testing. Methods: In this research paper, the levels of ethanol and methanol in herbal distillates of mint, burdock, spring orange, chicory, thyme, chives, and horseradish were determined using gas chromatography. Each sample was measured three times, and the numerical average was reported. Results: The average ethanol levels for the herbal distillates of mint, burdock, spring orange, chicory, thyme, chives, and horseradish were 7.36, 159.17, 12.66, 4.24, 4.53, 38.66, and 8.82 ppm, respectively. Additionally, the average methanol levels for the herbal distillates of mint, burdock, spring orange, chicory, thyme, chives, and horseradish were 1, 2, 3, 4, 5, 6, and 7, respectively. Conclusion: The studied herbal distillates contain ethanol and methanol. Excessive and excessive use of these traditional products can lead to poisoning, especially in children and individuals with special conditions such as pregnant women and chronic patients.

Keywords: Herbal products, Methanol, Ethanol, Traditional Herbal Product, Ahvaz