JOURNAL OF THE CZECH PHARMACEUTICAL SOCIETY AND THE SLOVAK PHARMACEUTICAL SOCIETY

Čes. slov. farm. 2013, 62(5):212-219

A combination of grapefruit seed extract and concentrated cranberry juice as a potential antimicrobial preservative for the improvement of microbiological stability of hypromellose gel

Jurga Bernatonienė1,2, Rasa Keraitė1, Ruta Masteiková3,*, Alvydas Pavilonis4, Arūnas Savickas1
1 Department of Drug Technology and Social Pharmacy, Academy of Medicine, Lithuanian University of Health Sciences, Kaunas, Lithuania
2 Pharmacy of Lithuanian University of Health Sciences, Kaunas, Lithuania
3 University of Veterinary and Pharmaceutical Sciences Brno, Department of Pharmaceutics, Faculty of Pharmacy, Brno
4 Department of Microbiology, Lithuanian University of Health Sciences, Kaunas, Lithuania

Aqueous hypromellose gels are not microbiologically stable - they show signs of microorganism growth during storage. To extend the shelf-life of the gels, antimicrobial preservatives are needed. Some substances of plant origin are known for their antimicrobial properties, and thus they may be used as an alternative to synthetic preservatives. Therefore, the aim of this study was to evaluate the microbiological stability of aqueous hypromellose gel and the effectiveness of natural substances - grapefruit seed extract (GSE), concentrated cranberry juice, and a combination thereof - on the antimicrobial protection of the gel. The evaluation of the antimicrobial activity of GSE and cranberry juice showed that their antimicrobial effects differed. Both cranberry juice and GSE inhibited the growth of the standard gram-positive and gram-negative bacteria, but the effect of GSE was significantly stronger. Candida albicans was sensitive only to GSE. For this reason, in order to affect all the microorganisms studied, either a combination of 0.7% GSE and 10% cranberry juice, or 5% GSE alone may be used. The combination of GSE and cranberry juice was effective only in acidic medium (pH being 2.5-5), while the antimicrobial effect of GSE was not dependent on the pH value.

Keywords: grapefruit seed extract; cranberry juice; hypromellose gel; antimicrobial protection

Received: August 7, 2013; Accepted: September 10, 2013; Published: May 1, 2013  Show citation

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Bernatonienė J, Keraitė R, Masteiková R, Pavilonis A, Savickas A. A combination of grapefruit seed extract and concentrated cranberry juice as a potential antimicrobial preservative for the improvement of microbiological stability of hypromellose gel. Čes. slov. farm. 2013;62(5):212-219.
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