Survey of aflatoxins in Kashkineh: A traditional Iranian food
Mardani، M نويسنده Department of Nutrition, Lorestan University of Medical Sciences. Mardani, M , Rezapour، S نويسنده Genetics, Lorestan University of Medical Sciences. Rezapour, S , Rezapour، P نويسنده Department of Nutrition, Lorestan University of Medical Sciences. Rezapour, P
Background and Objectives: Aflatoxins are mycotoxins produced by Aspergillus flavus and Aspergillus parasiticus that can contaminate human and animal foods, including corn, wheat, rice, peanuts, and many other crops resulting in the illness or death of human and animal consumers. The aim of this study was to detect aflatoxin B1, B2, G1, G2 and total aflatoxin in Kashkineh, a traditional Iranian food.
Materials and Methods: This survey was conducted to detect aflatoxins on 41 samples of Kashkineh. The samples were randomly collected from traditional bazaars and supermarkets of Khorramabad city of Iran. The presence and quantity of aflatoxins was determined by high performance liquid chromatography (HPLC).
Results: The average concentrations of AFB1, AFB2, AFG1, and AFG2 in all samples and in a mixed sample of all samples were not detectable (ND). The only sample that showed aflatoxin contamination was sample number 29 of which the AFB1 concentration was 0.64 ng/g.
Conclusion: Although some people believe Kashkineh is carcinogenic due to toxins, this study showed kashkineh is not contaminated with aflatoxins.