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 µg/kg) and AFM(1), stood at 0.25, 0.5, 0.75, and 1 µg/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 µg/kg toxin, followed by 5, 7.5, and 10 µg/kg, respectively. A similar trend was found for AFM(1), as the highest concentration was found in samples containing 0.25 µg/kg toxin, followed by 0.5, 0.75, and 1 µg/kg, respectively.