The objective of the present study was to investigate the bioavailability of aflatoxins (AFs) from fish, and chicken and rabbit livers using an in vitro dialyzability approach. Ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to assess the aflatoxin content in samples, as well as in dialyzate and residue fractions after the in vitro procedure. A vortex-assisted dispersive liquid-liquid microextraction (VALLME) technique was used for preconcentrating AFs before determination. Raw samples showed bioavailability ratios of 41-45% for aflatoxin B1 (AFB1), 28-38% for aflatoxin B2 (AFB2), and 42% for aflatoxin G2 (AFG2). Aflatoxin G1 (AFG1) was not detected. The culinary process (steaming or grilling) was found to change AFs' bioavailability (higher bioavailability ratios were found in cooked samples). AFB2 was found to be transformed into other compounds during the in vitro process, and the presence of AFB2 and AFB2 transformation/degradation products was investigated and confirmed by high-resolution mass spectrometry (HRMS).
Keywords: aflatoxins; bioavailability; fish; high-resolution mass spectrometry; transformation products.