Fate of aflatoxins M-1 and B-1 within the period of production and storage of Tarkhineh: A traditional Persian fermented food

The objective of the study was to assess the amount of aflatoxin M-1 (AFM(1)) and aflatoxin B-1 (AFB(1)) during fermentation, drying, and storage of Tarkhineh-a traditional Persian fermented food-over four months. Tarkhineh samples were produced based on a traditional method. Various concentrations of AFB(1) (2.5, 5, 7.5, and 10 mu g/kg) and AFM(1), stood at 0.25, 0.5, 0.75, and 1 mu g/kg, were added to Iranian yogurt drink, called doogh, samples. Tarkhineh samples were evaluated for AFB(1) and AFM(1) on days 0, 2, 6, and 8 and also after drying and four months of storage. In cases of repeatability, recovery, and reproducibility, the high-performance liquid chromatography through fluorescence detector (HPLC-FD) method was successfully done to demonstrate aflatoxins (AFs) in Tarkhineh samples. The fermentation process had a considerable consequence on the reduction in AFM(1) and AFB(1) as compared to the control group, evidenced by 65.10%-81.20% and 55.80%-74.10%, respectively, after eight days of fermentation (p < .05). The highest reduction in AFB(1) existed in samples containing 2.5 mu g/kg toxin, followed by 5, 7.5, and 10 mu g/kg, respectively. A similar trend was found for AFM(1), as the highest concentration was found in samples containing 0.25 mu g/kg toxin, followed by 0.5, 0.75, and 1 mu g/kg, respectively.