Agronomic Factors Influencing the Scale of Fusarium Mycotoxin Contamination of Oats.

Oluwatobi Kolawole,Karl De Ruyck,Christopher Elliott,Fiona Doohan,Martin Danaher,Julie Meneely,Brett Greer

doi:10.3390/jof7110965

Abstract

Seven agronomic factors (crop season, farming system, harvest date, moisture, county, oat variety, and previous crop) were recorded for 202 oat crops grown across Ireland, and samples were analysed by LC-MS/MS for four major Fusarium mycotoxins: deoxynivalenol (DON), zearalenone (ZEN), T-2 toxin and HT-2 toxin. Type A trichothecenes were present in 62% of crops, with 7.4% exceeding European regulatory limits. DON (6.4%) and ZEN (9.9%) occurrences were relatively infrequent, though one and three samples were measured over their set limits, respectively. Overall, the type of farming system and the previous crop were the main factors identified as significantly influencing mycotoxin prevalence or concentration. Particularly, the adherence to an organic farming system and growing oats after a previous crop of grass were found to decrease contamination by type A trichothecenes. These are important findings and may provide valuable insights for many other types of cereal crops as Europe moves towards a much greater organic-based food system.

Highlights

Oats (Avena sativa) are a whole-grain cereal crop belonging to the grass family (Poaceae) [1]
We evaluated the impact of certain agronomic practices before or during oat production on the levels of DON, ZEN, T-2, and HT-2
The type of farming system and species of crop previously grown in the same field were the main factors identified to significantly influence mycotoxin prevalence and concentration

Summary

Introduction

Oats (Avena sativa) are a whole-grain cereal crop belonging to the grass family (Poaceae) [1] They are a very good source of carbohydrates and fibre (especially beta glucan), and are high in minerals, unsaturated fatty acids, vitamins, and quality protein with a good amino acid balance [1]. Due to their numerous benefits, including the lowering of blood sugar and cholesterol levels, oats and oat products have gained considerable attention as a health food [1,2]. Aside from losses in yield and quality due to Fusarium infection, the accumulation of toxic Fusarium secondary metabolites, including deoxynivalenol (DON), zearalenone (ZEN), T-2 and HT-2 toxins, is a major concern in oat production [6]

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