Quantification of the Methanol Content in Three Traditional Alcoholic Beverages Produced in Different Towns from the Canton Echeandía (Ecuador)

Abstract

Artisanal alcoholic beverages are currently widely consumed in Ecuador, but unfortunately these have not been evaluated for their methanol content. In this sense, the objective of this study was to quantify the methanol content in three traditional alcoholic beverages: Pájaro Azul, Pata de Vaca and Puro produced in the towns: Limón, La Cena and Santa Lucia from the canton Echeandía (Ecuador). Therefore, these drinks were carried out physical chemical analyzes of pH, Turbidity, Alcoholic Degree, Methanol and Furfural. After these analyzes, the alcoholic beverages Pájaro azul and Puro present higher production volumes, these being 3.500 L/year, and 4.000 L/year respectively. The pH levels, in the three types of liquors analyzed in the three towns they were found within the range allowed by the INEN 341 standard (4-5). Regarding turbidity, treatments 2, 4, 5, 6, 7 and 8, showed values below what is allowed (INEN 1108 Standard from 1-5). Regarding the level of alcoholic degree of the treatments, Pájaro Azul liquor was the only one that complied with the INEN 362 Standard of 28-50 ° GL. The Pata de vaca Liquor of the town “Limón” has a higher alcoholic degree with respect to other beverages. Concerning the degree of methanol, there is the presence of methanol in all the treatments, but they do not exceed the maximum allowed values (10 mg/100cc of anhydrous alcohol (0,01%)). Finally, the values obtained from Furfural exceed the limits of the established Standard. It is concluded that the three types of alcoholic beverages are suitable for consumption.