Seyed Reza Mousavi - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Mohssen Namaei-Ghassemi - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Massomeh Layegh - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Monavar AfzalAghaee - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Manssoreh vafaee - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Gholamali Zare - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Toktam Moghiman - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Mahdi Balali Mood - Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

Objective(s) Herbal waters are extensively used in most parts of Iran including Mashhad. Visiting a patient with total blindness due to daily ingestion of around ۲۰۰ ml of herbal water (Plant forty water) per day for six months was the rational for methanol determination in all herbal waters available in Mashhad markets. Materials and Methods A total of two hundred and nineteen bottles of herbal waters were randomly bought from Mashhad market. Methanol concentration was determined by gas chromatography, using a Flame Ionized Detector. Benzene (۱۰۰۰ mg/l) was applied as the internal standard. Collected data was analyzed by SPSS software (version ۱۱.۵), using appropriate descriptive statistical tests. Results Forty six different herbal waters from three main producing factories (A, B and C) were tested. Highest methanol concentration was measured in dill water of A (۱۲۰۸±۲۰۲.۷۴ mg/l), concentrated rose water of A (۱۰۱۷.۴۱±۵۹.۶۸ mg/l) and concentrated rose water of B (۹۷۸.۵۲±۹۲.۸۱ mg/l). Lowest methanol concentration was determined in Trachyspermum copticum water of B (۱۸.۹۳±۱.۰۴ mg/l), cinnamon and ginger water of B (۲۹.۶۴±۱۰.۸۸ mg/l) and rice skin water of A (۴۱.۳۳±۷.۸۵ mg/l). Mean methanol concentrations of herbal waters including ginger, cinnamon, dill, peppermint, alfalfa, and plant forty from A, B and C were ۳۷۴.۶۹, ۲۰۹.۸۱ and ۲۸۰.۱۲ mg/l, respectively (P< ۰.۰۰۱). Conclusion Methanol concentration in all herbal waters, especially rose water of the three producers was very high that may induce toxicity in people taking these products regularly for a long time.

Concentration, Gas Chromatography, Herbal Water, Methanol