Profiling and characterization of oat cultivars (Avena sativa L.) with respect to bioactive compounds, pesticide residues and mycotoxin

Abstract

Oat predominately cultivated as forage crop and is not explored for its valueadded bioactive moieties. This study was aimed to characterize five selected oat (Avena sativa L.) cultivars with respect to organic sugars, antioxidant activities, pesticide residues, mycotoxin and phenolic acids as measured HPLC. Five indigenous oat cultivars (Avon, PD2LV65, S2000, SGD2011, SGD81) were profiled for seven phenolic acids (gallic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, chlorogenic acid and ferulic acid). Highest concentrations of vanillic acid, gallic acid, caffeic acid, syringic acid, ferulic acid, p-coumaric acid and chlorogenic acid were detected in the SGD2011, SGD81, S2000, SGD2011, S2000, SGD2011 and PD2LV65 respectively. TPC in case of all oat cultivars ranged 50.88-101.56 mg/100 g. Among all oat cultivars, SGD-81 exhibited the highest DPPH activity, TPC, TFC and TFoC contents whereas, SGD-2011 showed the highest total anthocyanin content followed by AVON. S2000 showed the highest concentration of mycotoxin M1 (18.51 ppm), while lowest M1 content (10.51 ppm) were exhibited by SGD-81. Abamectin and permethrin pesticide residues were undetected in oat cultivars whereas, Dieldrin was only detected in SGD-81 and chloropyrifos was not detected in S2000 and SGD-81. Mandipropamid, parathion methyl, chlorthalonil, indoxacarb and lufernon were detected in the highest concentrations in SGD2011 and S2000 oat cultivars. Moreover, fructose, glucose and sucrose were found in highest amounts in S2000, PD2LV65 and SGD2011, respectively. Conclusively, it was evident from the results that SGD-81, SGD2011 and SG2000 could be utilized as source of important and promising phytochemicals of nutraceutical significance. Moreover, significant potential of these oat cultivars can be harnessed owing to value addition and exploitation in formulations of functional food ingredients and foodstuffs.

Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

“…The obtained results were indicative of the total nitrogen content which were further multiplied by the factor 6.25 for total protein content determination. Difference method was employed for the determination of the total carbohydrate content as per the following Equation 1:TPC and TFC of WMFP were determined spectrophotometrically at 765 and 510 nm, respectively, according to the methods described by Jiang et al (2021). The TPC was expressed as gallic acid equivalents (mg GAE 100 g −1 ) on dry weight (DW) basis, whereas TFC results were represented as milligram rutin equivalent (mg RE 100 g −1 ) on DW basis.…”

Artificial Intelligence in the Simulation of Fungicide Management Scenarios for Satisfactory Yield and Food Safety in oat Crops

“…Oat foliar diseases are not satisfactorily controlled by genetic resistance; fungicide applications are the most used form of control, which positively affect grain yield and quality (Basso et al, 2022), therefore, more sustainable processes to reduce the use of pesticides are needed (Naraghi & Nataj, 2022). However, oats are usually consumed as a fresh product; after threshing, it is used for production of bran, flour, or flakes, which highlights the need for care in fungicide management to avoid agrochemical residue in the grains (Silva et al, 2015;Jiang et al, 2021). In addition, most fungicides are systemic, i.e., absorbed by leaves and translocated through the plant system to reach the target fungus (Carmona et al, 2020).…”