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Antibacterial Activity and Antifungal and Anti‐Mycotoxigenic Activities Against A spergillus flavus and A . ochraceus of Green Coffee Chlorogenic Acids and Dodecyl Chlorogenates
Author(s) -
SuárezQuiroz Mirna L.,
Taillefer W.,
López Méndez E.M.,
GonzálezRíos O.,
Villeneuve P.,
FigueroaEspinoza M.C.
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12060
Subject(s) - ochratoxin a , bacillus cereus , antimicrobial , food science , aspergillus flavus , preservative , chemistry , pseudomonas fluorescens , microbiology and biotechnology , cereus , chlorogenic acid , bacteria , biology , mycotoxin , genetics
Abstract Green coffee chlorogenic acids ( CGA ) and dodecyl chlorogenates ( DCGA ) were screened for their in vitro antimicrobial activity on different bacterial strains ( B acillus cereus , C lostridium sporogenes , L isteria innocua, M icrococcus luteus, S taphylococcus aureus , E scherichia coli , P seudomonas fluorescens , S almonella enterica ), and for their antifungal and anti‐mycotoxigenic activities against A spergillus flavus and A . ochraceus . S a. enterica was resistant to both CGA and DCGA . CGA had an antimicrobial effect on g ram‐positive and g ram‐negative bacteria; it exhibited bactericidal activity against P . fluorescens and S . aureus , and had no sporicidal activity against B . cereus and C . sporogenes . DCGA was active on three g ram‐positive bacteria and inactive on the g ram‐negative ones. Both, CGA and DCGA presented anti‐ A spergillus activities and were better anti‐mycotoxigenic agents for ochratoxin A than for aflatoxin B1 . This work reports for the first time both CGA and DCGA as antibacterial, antifungal and anti‐mycotoxigenic agents, which could be promising preservatives in food or nonfood products. Practical Applications Both chlorogenic acids and dodecyl chlorogenates could be used as antibacterial, antifungal and anti‐mycotoxigenic agents, possessing antioxidant properties, as preservatives in food or nonfood products like cosmetics.