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PRESERVATIVES
BY
KENCHA SWATHI
ASSISTANT PROFESSOR
BANGALORE
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PRESERVATIVES
 Chemical agents that are added to various dosage
forms and cosmetics to prevent microbial contamination
are called preservatives.
 In parentral and ophthalmic preparations they are used
to maintain sterility in the event of accidental
contamination during the use.
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IDEAL PROPERTIES OF A PRESERVATIVE
 They should prevent microbial contamination
 should be non-toxic
 They should be stable
 Should be effective at low concentration against all possible
microorganisms.
 Compatible with other constituents used in the preparation
 A ideal preservative should be stable for the shelf life of the
preparation.
z CHEMICAL CLASSIFICATION
 Preservatives are chemically classified as 2 types:
1.Parahydroxy benzoicacid derivatives
2.Other preservatives
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PARAHYDROXY BENZOIC ACID DERIVATIVES
 This class of preservatives are ester derivatives(-COOR).
 They have antifungal properties.
 Their toxicity is generally low due to rapid hydrolysis of the esters and
they are rapidly conjugated and excreted.
 The activity increases by increase in molecular weight .
 But Methyl ester is effective against moulds whereas propyl ester is
more effective against yeast.
Eg: Methyl paraben,Ethyl paraben,Propyl paraben
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Methyl paraben Ethyl paraben
Propyl paraben
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OTHER PRESERVATIVES
Chlorobutanol Benzyl alcohol
2-Phenyl ethyl alcohol
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Phenyl mercuric nitrate Phenyl mercuric acetate
Sodium benzoate
Sodium propionate
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Preservatives

  • 1.
  • 2.
    z PRESERVATIVES  Chemical agentsthat are added to various dosage forms and cosmetics to prevent microbial contamination are called preservatives.  In parentral and ophthalmic preparations they are used to maintain sterility in the event of accidental contamination during the use.
  • 3.
    z IDEAL PROPERTIES OFA PRESERVATIVE  They should prevent microbial contamination  should be non-toxic  They should be stable  Should be effective at low concentration against all possible microorganisms.  Compatible with other constituents used in the preparation  A ideal preservative should be stable for the shelf life of the preparation.
  • 4.
    z CHEMICAL CLASSIFICATION Preservatives are chemically classified as 2 types: 1.Parahydroxy benzoicacid derivatives 2.Other preservatives
  • 5.
    z PARAHYDROXY BENZOIC ACIDDERIVATIVES  This class of preservatives are ester derivatives(-COOR).  They have antifungal properties.  Their toxicity is generally low due to rapid hydrolysis of the esters and they are rapidly conjugated and excreted.  The activity increases by increase in molecular weight .  But Methyl ester is effective against moulds whereas propyl ester is more effective against yeast. Eg: Methyl paraben,Ethyl paraben,Propyl paraben
  • 6.
    z Methyl paraben Ethylparaben Propyl paraben
  • 7.
    z OTHER PRESERVATIVES Chlorobutanol Benzylalcohol 2-Phenyl ethyl alcohol
  • 8.
    z Phenyl mercuric nitratePhenyl mercuric acetate Sodium benzoate Sodium propionate
  • 9.