Co-Authors:
Paster, N., Department of Oleiculture and Viticulture, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Juven, B.J., Department of Stored Products the Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Harshemesh, H., Department of Food Science, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Abstract:
Ethanolic extracts of olive callus tissues, added at 0.5 or 1.0% to media on which Aspergillus flavus was grown, inhibited aflatoxin production by 90% without inhibiting the fungal growth. The extract was found to contain mainly caffeic acid and, to a lesser extent, catechin and coumarins. The fungicidal and bactericidal activity of caffeic acid, catechin, coumarin and p‐, o‐ or m‐coumaric acid were tested and only caffeic acid and o‐coumaric acid inhibited aflatoxin production. The inhibitory effect had no correlation with the growth of the fungus. Only coumarin at 10 mmol/1 totally inhibited fungal growth. Of the phenolic constituents of callus tissues tested, catechin and caffeic acid (10 mmol/1) showed bactericidal activity towards Pseudomonas aeruginosa and Staphylococcus aureus. Copyright © 1988, Wiley Blackwell. All rights reserved
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