The Effect of Bio Fertilizer and Thermal Accumulation on the Flavonoid Content of Oat (Avena sativa L.) Grown in a Sandy Soil Texture

Almyali, Ali Ahmed Hussein; Kadhim, Salim F.; Hassoon, Ali S; Kadhim, Ahmed Adnan

doi:10.22034/jmpb.2025.369698.1985

The Effect of Bio Fertilizer and Thermal Accumulation on the Flavonoid Content of Oat (Avena sativa L.) Grown in a Sandy Soil Texture

Articles in Press

Document Type : Research Paper

Authors

¹ College of Pharmacy, University of Alkafeel, Najaf, Iraq

² Department of Biology, College of Science, University of Kerbala, Karbala, Iraq

³ Department of Pharmacognosy College of Pharmacy University of Alkafeel

⁴ Al-Furat Al-Awsat Tech. University, Almusaib Technical College, Iraq

10.22034/jmpb.2025.369698.1985

Abstract

This study investigates the effects of biofertilizers and thermal accumulation on the flavonoid content of oat (Avena sativa L.) cultivars grown in sandy soil. A factorial field experiment was conducted in Al-Musaib city (Babil province, Iraq) during the 2023–2024 growing season to evaluate the influence of three factors: oat cultivars (Shafa, Hamel, and Gazania); biofertilizer treatments including Trichoderma harzianum and Azospirillum spp.; and sowing dates (November 1, 15, and 30, 2023) to study thermal accumulation effects. The experiment followed a randomized complete block design with three replicates. Results showed significant effects of cultivar and biofertilizer treatments on most flavonoid compounds, except catechin which was not significantly affected. Notably, the Gazania cultivar exhibited the highest kaempferol, myricetin, and rutin contents, especially when treated with both fungal and bacterial biofertilizers. Hamel showed higher apigenin levels, particularly under bacterial stimulation and late sowing. The optimum sowing date for maximizing flavonoid content was November 15. The study highlights the potential of using specific biofertilizer treatments and sowing dates to enhance the nutritional and medicinal qualities of oats through flavonoid enrichment.

Keywords

Main Subjects