Natural Co-Occurrence of Multiple Mycotoxins in Unprocessed Oats Grown in Ireland with Various Production Systems
Type de document
journalArticle
Langue source
-- Langue source --
Titre
Natural Co-Occurrence of Multiple Mycotoxins in Unprocessed Oats Grown in Ireland with Various Production Systems
Titre français
Titre anglais
Auteur(s)
- DE COLLI Lorenzo
- DE RUYCK Karl
- ABDALLAH Mohamed F.
- FINNAN John
- MULLINS Ewen
- KILDEA Steven
- SPINK John
- ELLIOTT Christopher
- DANAHER Martin
Editeur(s)
Autre(s)
Id
EES87CCI
Version
2977
Date ajout
24 mars 2021 09:12
Date modification
24 mars 2021 09:12
Résumé
The natural co-occurrence of 42 mycotoxins was investigated in unprocessed oat grains grown in Ireland. The sample set included a total of 208 oat crops harvested during 2015–2016 and produced using conventional, organic, or gluten free farming systems. A range of different toxins was identified, including the major type A (neosolaniol, HT-2 and T-2 toxins, T-2 triol, and T-2-glucoside, co-occurring in 21 samples) and B trichothecenes (deoxynivalenol, nivalenol, and deoxynivalenol-3-glucoside), enniatins (B1, B, and A1, co-occurring in 12 samples), as well as beauvericin, alternariol, mycophenolic acid, and sterigmatocystin. The influences of sowing season, year, and production system were investigated, eventually indicating that the latter factor may have a higher impact than others on the production of certain mycotoxins in oats. The most frequently quantified compounds were HT-2 (51%) and T-2 (41%) toxins, with gluten free oats containing significantly lower concentrations of HT-2 compared to conventionally produced oats. Although the prevalence and concentrations of mycotoxin found in oat samples in this study should be substantially reduced by processing. However, as mycotoxin occurrence is clearly influenced by multiple factors, controlled field trials should be carried out to define optimal agronomic practices and mitigate mycotoxin production. Furthermore, this work highlights the need for regularly testing cereal-based foods with multi-residue analytical methods with wider specificities than the traditionally screened and regulated toxins, to generate knowledge on the occurrence of several mycotoxins that are, to date, rarely investigated.
Note
None
CRAW tags
- AB - Modalité bio
- FREDO qualité des produits
- FREDO santé végétale
- GEO Irlande
- avoine
WEB tags
- LC-MS/MS
- emerging
- food safety
- masked
- mycotoxins
- oats
Titre de la publication
Toxins
Volume
13
Pages
188
Date caractères
2021/3
Date publication
24 mars 2021
Doi
10.3390/toxins13030188
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