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Research Article Volume 2012, Article ID sjmct-179, 4 Pages, 2012. doi: 10.7237/sjmct/179
A Comparative Biochemical Analysis of Local Gin (Ogogoro) from Different Parts of Nigeria and
Imported Gin (Dry Gin) - Toxicogenic, Carcinogenic and Sociopolitical Implications
BY
Idonije O.B¹; Festus O.O²; Asika E.C.A³; Ilegbusi M.I⁴ and Okhiai O⁵
¹Dept. of Chemical Pathology, Ambrose Ali University, Ekpoma, Edo State Nigeria
²Dept. of Medical Laboratory Science, Ambrose Alli University, Ekpoma, Edo State Nigeria
³Dept of Pharmacology & Toxicology, Madonna University Elele River State Nigeria
⁴Dept. of Political Science, Joseph Ayo Babalola University, Ikeji‐Arakeji, Ilesa, Osun State, Nigeria
⁵Dept. of Nursing Science, Ambrose Alli University, Ekpoma, Edo State Nigeria.
Corresponding author:IDONIJE O.B,
Department of Chemical Pathology, Ambrose Alli University, Ekpoma,
Edo State, Nigeria
Email: dridonije@yahoo.com
Accepted 12 April, 2012
Abstract-We carried out a comparative biochemical and microbio- Alcoholism can be treated by aversion therapy, psychother-
logical analysis as well as the sociopolitical implications of the local apy, medical treatment and group discussion. Gins consist
Gin (Ogogoro) and the imported dry Gin. The parameter analyzed essentially of a pure grade of alcohol which has been fla-
included the percentage alcohol contents, total sugar, specific gravity voured with an extract of the juniper berry as the chief
and the presence of congenerics such as esters, ketones, and alde- Flavouring agent. The flavor may be impacted by distilla-
lydes, physical and chemical characteristics of the gins which included tion of herbs (distilled gin) or by the addition of essential
the taste, colour, aroma, pH and the percentage acidity. Analytical oils (a compounded gin). There are three principal types of
results indicated high percentage alcohol content (78%) and impuri-
gin: English or London dry gin, Dutch gin (Jenever) and
ties in the locally manufactured gin (Ogogoro) as against lower figures
obtained for the imported dry Gin. However the results equally indi- illicit gin (Ogogoro). Both the London dry gin and the Dutch
cated marked similarities between the imported dry Gin and the gin are imported gins while illicit gin is distilled locally.
locally synthesized gin in the areas of total sugar, titrable acid, per-
centage impurities and in such observed characteristics as taste, aro- The English gin is made from pure neutral spirits which are
ma, and colour. This observation is interesting since it implies that redistilled in the presence of Juniper berries and small
crude method of local gin production is inadequate qualitatively due amounts of other ingredients such as coriander seeds, or-
to poor handling and crude technology. Conclusively from the results ange peel etc. English gin is not aged. Dutch gin is made of
of the study, excessive consumption of the local gin (Ogogoro) will malt. The flavouring ingredients are mixed directly in the
lead to increase body levels of the contaminants (impurities) present
mash, after which it is distilled at a rather low proof. Dutch
in the local gin resulting in increased toxic and carcinogenic effects as
well as sociopolitical ills and vices. We therefore recommended cau- gins are heavier in the body and contain more fusel alco-
tion in the excessive consumption of the local gin (ogogoro) by the hols and other volatile compounds (congenerics) besides
public in view of the aforementioned effects. ethyl alcohol than does English gin. Some types of Dutch gin
and aged Dutch gins have a pronounced flavour of their
Keywords: Biochemical, Toxicogenic Carcinogenic, Dry Gin (Ogogoro) Con- own and are consumed straight, whereas English gin is
generics, Sociopolitical usually used as an ingredient in cock tails.
Introduction Local (illicit) gin (Ogogoro) is an alcoholic beverage pre-
pared by the distillation of the fermented sap of Raphia
Gins are alcoholic beverages that have been in use since the palms (Raphia hookeri), coconut palm (cocus-nucifera), and
landing of the Pilgrims (Indiana, 1992). Alcoholic beverages oil palm (Elaeis guinesis) (Faparasi, 1966). These palms are
have almost no food value except calories. It is a clear, color- widely distributed in the southern part of Nigeria with high
less, mobile volatile liquid that undergoes the following density of R. hookeri in the swampy coastal areas. The saps
reactions:oxidation, dehydration, reaction with metals, halo- (wines) of these palms are refreshing beverages widely
gen acids or inorganic halides and esterification (Ababio, consumed in Southern Nigeria and other parts of the world
1990). Ethanol affects the central nervous system, gastro-in- particularly Asia and Southern America, (Elijah et al.,
testinal tract, cardiovascular system, endocrine, liver, lipid me- 2010). Although palm wine may be presented in a variety
tabolism, fetal development and has immunosuppression of flavours, ranging from sweet (unfermented) to sour (fer-
activity. Alcohol is absorbed into blood via the stomach and/or mented) and vinegary, it is mostly enjoyed by people when
intestine depending on the amount of alcohol consumed. About sweet, (Elijah et al., 2010).The beverage local gin (Ogogoro)
90-98% is metabolised in the liver to acetic acid and 2-10% is is popular in West Africa. In South America it is referred to
excreted unchanged. Effects of blood ethanol levels range from as toddy, in Ghana, it is known as Akpeteshi while in Nigeria
none to mild euphoria in 10-50 mg/dL blood concentrations to it is known as illicit gin, local gin, kai-kai, ogogoro etc.
deep, possibly coma in 250-400 mg/dL blood concentrations. The production of this gin was prohibited by the colonial
There are several damaging effects of alcoholism such as men- masters in Nigeria prior to independence, hence the name
tal problems, job trouble, frequent blackouts, loss of control “Illicit gin”. However, its production is no longer illegal as it
resulting in increased social ills and vices, political violence etc. holds great promise as a substitute for the imported spirits,
How to Cite this Article: Idonije O.B, Festus O.O, Asika E.C.A3, Ilegbusi M.I, Okhiai O,“A Comparative Biochemical Analysis of Local Gin (Ogogoro) from Different Parts of
Nigeria and Imported Gin (Dry Gin) - Toxicogenic, Carcinogenic and Sociopolitical Implications,” Science Journal of Medicine and Clinical Trials, Volume 2012, Article ID sjmct-179, 4
Pages, 2012. doi: 10.7237/sjmct/179
Science Journal of Medicine and Clinical Trials (ISSN: 2276-7487) Page 2
used as raw materials in the local production of distilled Bottled London gin (dry gin) and ogogoro from different
alcoholic beverages. locations in Abia, and Delta states were purchased locally
from super markets and sites of production.
Palmwine is the chief raw material for the production of The laboratory synthesized gin was obtained from the toxi-
ogogoro. In Nigeria, the major location of ogogoro production cology unit of our institution. The materials were labeled as
is the riverine areas and is mainly consumed by peasants. It follows:
has been estimated that an average consumer consumes
about 35cl of the liquor yearly (Odeyemi, 1977) and that i. Ogogoro from Urhobo (Delta State) = Ogogoro 1.
palm wine have several nutritional, medical, religious and ii. Ogogoro from Umuahia (Abia State) = ogogoro 2
social uses which have been reported elsewhere (Faparasi, iii. Ogogoro from lab (Toxicology unit) = ogogoro Lb.
1966; Odeyemi, 1977; Ikenebomeh and Omayuli, 1988; iv. Imported gin (from super market) = dry gin.
Uzogara et al., 1990; Iheonu, 2000), to have increasingly
enhanced the demand for this natural product.The process of PREPARATION OF REAGENTS
producing local gin from palmwine is one of the flourishing
industries amongst the Ijaws and Urhobos in Nigeria. Even Standard sucrose solution: - sucrose (0.1N) was dissolved in
during the colonial era when it was unlawful to brew ogogoro 100ml distilled water. Series of sucrose standards were pre-
(exercise control act, 1958), the industry flourished. With the pared from the 100 ppm sucrose solution to give 0,
relaxation of the law, (exercise control review, 1970) the 10,20,30,40,50,60,70, 80 ppm. The preparation was as fol-
industry experienced a local boom. lows:
For 0ppm: only 100ml of distilled water was taken into a
The processes of distillation of local gin and dry gin as well as 100ml volumetric flask.
other portable liquors are essentially similar, with little dif- For 10ppm: 1mL of the sucrose solution was pipette into a
ferences identified in the type of raw materials used. Distilla- 100mL volumetric flask and diluted to 100mL with distilled
tion in the laboratory as is applicable to dry gin and the water. Similarly, 2mL, 3mL, 4mL, 5mL, 6mL, 7mL and 8mL of
laboratory synthesized local gin is achieved by putting the the 1000ppm sucrose solution were taken into a 100mL
fermented sap in a round bottom flask or connected to a volumetric flask to make 20ppm, 30ppm, 40ppm, 50ppm,
distillation apparatus and a liebig condenser and a collecting 60ppm, 70ppm, and 80ppm.
vessel. The temperature is thermostatically controlled and
is raised initially to 1000c and that lowered to 780c prior to Other reagents used in this work which were also prepared
collection of the distillate. Thus, when a still is equipped with using the standard method were.
a rectifying column, fractions of much higher purity can be
collected. Normally three types of fractions are separated by - Sulpuric acid (5%) v/v
distillation: - Orthophosphoric acid-Acetic acid solution
- Sulphuric acid 95% v/v
● A fraction with a low boiling point, the head, which - Anthrone solution
is rich in aldelydes and esters - Colour reagents
● The main fraction is ethyl alcohol and - Ethanol (96%)
● a higher boiling fraction which is rich in so called - Sodium hydroxide (0.1N)
fusel oils or higher alcohols consisting of-D-amyl and - Standard absolute ethanol solution
isoamylalcohol, butyl and isobutyl alcohol etc. - Mercuric sulphate solution.
The control of the concentration of these fractions is very Methods:
essential. The major difference between the local method of
distillation and the conventional type is mainly the source of The standard analytical methods used were those formulat-
heat. While fire wood supplies the heat in local distillation ed by the wisky and Gin Associations as in the determination
process the Bunsen burner is the chief source in laboratory of alcohol content by gas-liquid chromatography (GLC),
processes. In view of the above mentioned short coming in method of Boruff as described by Pollard et al, 1965 were
the distillation processes of the local or illicit gin (Ogogoro), used and this gave results that were in substantial agreement
this study is aimed to carry out a comparative biochemical with those obtained by the GLC technique. Generally the
analysis of the local gin (ogogoro) and imported gin (dry gin) following tests were carried out with their standard proce-
elucidating the toxicological and/or carcinogenic implica- dures or standard methods.
tions on the health of individual consuming local gin
(ogogoro) viz a vis its sociopolitical effects.
Materials and methods
Materials:
How to Cite this Article: Idonije O.B, Festus O.O, Asika E.C.A3, Ilegbusi M.I, Okhiai O,“A Comparative Biochemical Analysis of Local Gin (Ogogoro) from Different Parts of
Nigeria and Imported Gin (Dry Gin) - Toxicogenic, Carcinogenic and Sociopolitical Implications,” Science Journal of Medicine and Clinical Trials, Volume 2012, Article ID sjmct-179, 4
Pages, 2012. doi: 10.7237/sjmct/179
Page 3 Science Journal of Medicine and Clinical Trials (ISSN: 2276-7487)
Tests Standard methods used
As described by association of official analytical
1 Determination of titrable acidity (as acetic acid)
chemists (A.O.A.C) STD method
2 Determination of total sugar A.O.A.C STD method
3 Determination colour EBC method-colourimetry
4 PH determination Standard PH meter method.
5 Specific gravity (SG) Standard Hydrometer method
6 Alcohol content determination Specific Gravity method using Hydrometer
7 Determination of Congenerics:
i Esters AOAC STD method
ii Aldehydes AOAC STD method
iii Ketones AOAC STD method
Results:
Proximate analysis of spirits (gins)
Percentage Composition
Parameter
Dry gin Ogogoro LB Ogogoro 1 Ogogoro 2
Alcohol content 45% 61% 68% 78%
Total sugar 2.26 2 5.2 6
Titrable acidity as
0.011 0.066 0.216 0.23
acetic acid
Observed characteristics of gin and ogogoro samples
Characteristics
Observations/ value
PH 5.4 4.6 3.1 4.5
Colour ++ ++ 0 0
Specific gravity 0.055 0.649 0.93 0.94
Aroma ++ ++ 0 0
Taste ++ ++ 0 0
Key + degree of rating for positive characteristics
- degree of rating for negative characteristics
Total congenerics (as contaminants)
Congenerics calculated values
Dry gin Ogogoro LB Ogogoro 1 Ogogoro 2
Esters 5.2 6.02 4.09 6.8
Aldehydes 2.0131 1.76 2.86 3.15
Ketones (acetones) 0 0 0 0
Key: + presence of ketones (precipitates formed)
- = Absence or trace amount of ketones (no precipitates).
Comparison of results with those obtained from literature: This comparison for purpose of simplicity is
based on values obtained from dry gin, Ogoro LB and Ogogoro 1.
Characteristics * Odeyemi (1977) Simpson(1966]
Dry Gin Ogogoro LB Ogogoro 1 Dry Gin Ogogoro LB Ogogoro 1
Alcohol 45.0% 61% 73% 40% 41% 60%
pH 5.4 4.6 3.1 5.3 4.4 3.3
Specific Gravity 0.955 0.949 0.93 0.943 0.942 0.941
Acidity 0.0% 0.1% 0.2% 0.0% 0.0% 0.2%
Ash _ _ _ 0.0% 0.0% 0.1%
Total sugar 0.007 0.009 0.01 0.008 0.01 0.02
Key: -Undetermined characteristics *Figures obtained in this work.
Science Journal of Medicine and Clinical Trials (ISSN: 2276-7487) Page 4
Discussion: system. This certainly requires government participation
since a huge capital involvement may be necessary to
From the analytical results obtained it is conclusive that local construct and equip the laboratories for large scale
gin (Ogogoro) is by far an inferior product compared to the production.
conventionally manufactured gin (dry gin). It is usually
understandable that the laboratory synthesized local gin Perhaps when the above recommendations are implemented,
compared favourably with the conventional type. The greatest local gin (Ogogoro) will certainly enjoy wider public
problems of the Ogogoro industry are acceptance and increased industrial use as an excellent
solvent and preservative for many drugs. At a larger scale
- Inadequate handling of raw materials production it might even be exported to other countries as a
- Capital major foreign exchange earner to this country. Under suitable
- Tools conditions, (as obtained in the laboratories) local gin
- High % content of alcohol, impurities such as aldehyde, (Ogogoro), an alcoholic beverage distilled from fermented
esters, Ketones, acetic acid etc. palm sap is as good as the imported dry gin if not better.
The burning sensation in the throat associated with ogogoro But for now, the mass media, medical doctors and other health
and the fact that it catches fire when exposed to naked flame care agencies should endeavour to enlighten the public more
are indications of the injurious effects it may have on the on the toxicogenic, carcinogenic and sociopolitical
human system. It is pertinent therefore to note these toxic implications of the excessive consumption of local gin
effects and device a way of detoxifying ogogoro before (Ogogoro).
consumption. The occurrence of higher percentage of alcohol
in the local gin as compared to the level in the laboratory References
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system be undertaken in the context of a good marketing
How to Cite this Article: Idonije O.B, Festus O.O, Asika E.C.A3, Ilegbusi M.I, Okhiai O,“A Comparative Biochemical Analysis of Local Gin (Ogogoro) from Different Parts of
Nigeria and Imported Gin (Dry Gin) - Toxicogenic, Carcinogenic and Sociopolitical Implications,” Science Journal of Medicine and Clinical Trials, Volume 2012, Article ID sjmct-179, 4
Pages, 2012. doi: 10.7237/sjmct/179
