Reduction of deoxynivalenol, T-2 and HT-2 toxins and associated Fusarium species during commercial and laboratory de-hulling of milling oats

Oats (Avena sativa L.) are well known for their nutritional properties but are susceptible to the growth of different Fusarium fungi resulting in mycotoxin contamination of harvested oats. In this study, oat samples from harvest years 2011 to 2017 were preselected for their suitability as milling oats for food purposes with DON contents below 1750 mu g/kg. The reduction of DON, T-2 and HT-2 toxins during the commercial de-hulling process was analysed. While the average reduction for the sum of T-2 and HT-2 toxins in large oat kernels was 85%, the reduction for thin kernels was 66%. The reduction for DON was about 60% and did not differ for the two kernel fractions. In laboratory de-hulling experiments, milling oat samples and de-hulled oat kernels with known DON, T-2 and HT-2 toxin content were correlated with the associated DNA amount of Fusarium graminearum, Fusarium culmorum and Fusarium langsethiae. The reduction of the Fusarium DNA amount after de-hulling was comparable to the reduction of the associated mycotoxins. Notably, the correlation between F. langsethiae DNA amounts and the sum of T-2 and HT-2 toxin contents was R-2 = 0.69 in milling oats and it rose to R-2 = 0.85 in de-hulled oat kernels. In laboratory tests, at least one third of the initial levels of DON and the sum of T-2 and HT-2 toxins could be removed by polishing off the first parts of the outer layers; two thirds remained in the polished oat kernels. These observations indicate that de-hulling alone may not be completely sufficient to remove mycotoxin contamination in oats. These findings are of high importance in the discussion of determining legal maximum levels for DON or the sum of T-2 and HT-2 toxins in intermediate and final products.

Automated summary

Oats are susceptible to Fusarium fungi, resulting in mycotoxin contamination. De-hulling alone may not be sufficient to remove mycotoxin contamination in oats.