Anti-fungal potential of extracts from coffee husks against two mycotoxigenic fungi

Mycotoxins are produced by some filamentous fungi that can contaminate food products and are toxic to humans and animals. The aim of this study was to evaluate the efficiency of extracts rich in bioactive compounds from one coffee industrial processing by-product (coffee husk) against two mycotoxigenic fungi and their mycotoxins. In vitro experiments showed that extracts from coffee husk had anti-fungal effect against Fusarium verticillioides and Aspergillus flavus, and the inhibition was directly proportional to the concentration of the extract. In addition, the extract had a significant anti-fungal effect over F. verticillioides in simulated stored grains (maize kernels and paddy rice). However, the reduction of aflatoxin B1 contamination was only observed in stored grains of red common beans, maize kernels and paddy rice. Bioactive compounds of coffee husk extract exhibit anti-fungal activity and demonstrated potential to reduce aflatoxin contamination in the food chain.