Effects of Oleuropein, Tyrosol, and Caffeic Acid on the Growth of Mold Isolated from Olives
- 1 April 1989
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 52 (4) , 264-266
- https://doi.org/10.4315/0362-028x-52.4.264
Abstract
The effects of oleuropein, tyrosol, and caffeic acid on the growth of mold species isolated from Moroccan olives were studied. Oleuropein at 0.2%, 0.4%, and 0.6% slightly stimulated fungal growth. Tyrosol at 0.2%, 0.4%, and 0.6% inhibited the growth of all mold species tested. Caffeic acid was less inhibitory than tyrosol.This publication has 2 references indexed in Scilit:
- Mycotoxin production by molds isolated from ‘Greek-style’ black olivesInternational Journal of Food Microbiology, 1988
- Effects of Nutrients and Inhibitors in Olives on Aflatoxigenic MoldsJournal of Food Protection, 1987