Project Title: Investigation of Natural Antifungal
Extracts for Bread Mold Inhibition
Student’s Name:
● MUTAKIRWA Adrian
● NTWARI James
● GAHETA Gerard
● AKARIZA Peace
● MUNEZERO Isabelle
● GISABO AMON Channel
● LOUNGE Illumine
Class: S4
Combination:PCB B
Date: 24/May/2025
TITLE
INVESTIGATION OF NATURAL ANTIFUNGAL EXTRACTS
1. Introduction
In this project, we explored how natural extracts—particularly those from garlic and other locally
available sulfur-rich plants—can be used to fight bread mold. Mold not only causes food
spoilage but can also pose health risks. Our focus was on applying chemical principles,
especially the role of sulfur compounds, to help solve this everyday issue. We wanted to test
whether simple, natural materials could be effective mold inhibitors and to understand the
chemistry behind their function. This hands-on experiment showed how science and local
knowledge can come together to offer practical solutions to real-world problems like food
spoilage.
2. Importance of Sulfur in Fighting Mold
We learned that sulfur plays a major role in disrupting the life processes of mold. Plants like
garlic naturally contain sulfur-based compounds. When garlic is crushed, it produces allicin, a
powerful antimicrobial substance. Allicin affects mold by interfering with important fungal
enzymes. This chemical action disrupts the mold’s ability to grow and spread, making sulfur-rich
plants like garlic ideal for natural antifungal experiments.
3. Why Use Natural Antifungals?
Using natural antifungal agents has many advantages. They are often safer than synthetic
preservatives and are biodegradable, making them environmentally friendly. In areas with
limited access to chemical preservatives, people can use plants like garlic to help preserve food.
This project helped us see how simple, locally sourced solutions can be part of food safety and
sustainability efforts.
4. What Makes a Good Antifungal Extract?
We discovered that for an antifungal extract to work well, several things matter:
● Potency: It must have enough active ingredients to actually stop mold from growing.
● Stability: The active ingredients should stay effective over time.
● Purity: We should avoid adding unnecessary or interfering materials.
● Consistency: Each time we make the extract, it should work the same way.
● Ease of Application: The extract should be easy to apply on food like bread.
5. The Chemistry Behind It
The making of our extract involved key chemical processes. First, we relied on
extraction—transferring useful compounds from garlic into oil using gentle heat. Heat increased
the movement of molecules, speeding up the extraction. We also studied bioactivity—how the
extracted sulfur compounds affected the mold. This showed how important chemical structure
and function are when it comes to how substances interact with living organisms.
6. How the Extract Works
Here’s what we did:
● We crushed garlic, triggering an enzyme that creates allicin.
● We gently heated it in oil to pull the allicin into the liquid.
● We applied this garlic oil to slices of bread to see if mold would still grow.
The extract works by targeting the enzymes that mold needs to survive. When allicin reaches
the mold, it attacks proteins that are essential for mold to breathe and grow, leading to its death
or slow-down.
7. Materials Used
We used simple, accessible items:
● Garlic cloves
● Cooking oils like coconut or olive oil
● Optional bases like shea butter or honey for thicker extracts
● Bread slices
● Cotton swabs and plastic bags for testing
● Basic kitchen tools like saucepans and strainers
This showed us that scientific testing doesn’t always require expensive lab equipment.
8. The Process We Followed
Our project was done in four phases:
1. Making Garlic Extract – We minced garlic, heated it in oil, and strained it to create a
clear, garlic-infused antifungal extract.
2. Preparing Multiple Extracts – We made a second extract from a different
sulfur-containing plant like onions to compare effectiveness.
Key Ingredients for Natural Antifungal Extracts
3. Testing on Bread – We applied the extracts to slices of bread and kept them in sealed
bags in a warm place. Each day we checked for mold.
4. Recording and Analyzing – We observed how fast mold grew on treated vs. untreated
bread and noted the differences in effectiveness.
9. What We Observed
As expected, the untreated bread began to mold quickly. The garlic-treated
bread stayed mold-free longer, showing noticeable antifungal action. The
second extract (like onion) had some effect but was less powerful than
garlic. This confirmed that garlic, thanks to its high sulfur content and allicin
compound, was the most effective natural antifungal among the ones we
tested.
Results of Antifungal Extract Testing on Bread Mold Growth
10. Challenges Faced
We faced some difficulties:
● It was tricky to make sure each batch of extract had the same strength.
● The strong smell of garlic wasn’t pleasant to everyone.
● Contamination from outside mold spores could easily ruin the experiment.
● Measuring mold growth precisely was difficult without special tools.
Despite these, we managed to carry out a successful and insightful experiment.
11. What We Learned
This project taught us more than just the chemistry of sulfur. We learned:
● Practical skills in extracting and applying natural substances.
● How natural science can solve local problems like food spoilage.
● The importance of observation, consistency, and control in experiments.
● That chemistry is everywhere—even in our kitchens.
● Teamwork and planning are essential for a successful scientific investigation.
We also gained appreciation for how traditional knowledge, such as using garlic to fight
infections, is backed by real science.
12. Recommendations for Improvement
If we were to do this again or scale it up:
● We’d try to measure mold growth more accurately using grid paper or photography.
● Use digital thermometers for more precise heating.
● Test other natural ingredients with known antifungal properties.
● Research ways to reduce the odor without reducing the effectiveness of the extract.
● Explore storage methods to make the extracts last longer.
13. Conclusion
Through this project, we proved that natural ingredients like garlic can help fight bread mold. By
understanding the chemistry behind sulfur compounds and putting it into practice, we found a
sustainable and simple way to preserve food. This shows how science and nature can work
together to improve everyday life. It was not only a chemistry experiment but also an exercise in
creativity, problem-solving, and using local knowledge to make a difference.