Journal of Biological Sciences1727-30481812-5719Asian Network for Scientific Information10.3923/jbs.2018.488.499Abdel-FattahShaaban Mostafa BadrAhmed Noah Abu SeifFerial Abdel-Hamid Mohamed AliSafaa Ahmed HassanRamadan 82018188Background and Objectives: Plant extracts included several antioxidant molecules like phenolic, tocopherols, flavonoids and other active molecules. These compounds could have antimicrobial properties and could control mycotoxigenic fungi in foods and feeds, avert utilizing synthetic chemicals. This study aimed to evaluate several wild stevia extracts impact on toxigenic fungi and mycotoxins as food hazards. Materials and Methods: A plant of wild Stevia (WST) was extracted using three different methods. Extracts tested as antimycotic contra toxigenic fungi. Antibacterial activity against positive and negative gram bacteria assessed. Oxidative activity estimated by the spectrophotometer via two different assays. Phenolic and flavonoid molecules spectrophotometrically evaluated. Aflatoxins content and the reducing ratio evaluated using HPLC assay. Result statistically analyzed using analysis of variances (ANOVA one way SPSS.16). Results: The three extracts showed variation for inhibiting bacterial and fungal growth with antioxidant efficiency. Among the extracts, aqueous-ethanolic extract (1:1) recorded as the highest antimicrobial, antimycotic and antioxidant potency. The antioxidant activity of tested extracts was varying depending on extracting type. The concentration of 10 mg mL1 of WST ethanolic and aqueous-ethanolic extracts was more effective than their aqueous extract, in inhibition of fungal growth or aflatoxin production. The aqueous alcoholic extract was the most effective in aflatoxin degradation. Conclusion: While WST leaf showed promising antioxidant, antifungal and antibacterial activities. Extraction methods in present research were applied by the eco-friendly solvent system. 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