Evaluation of the effectiveness of natural extract as a substituent for synthetic preservatives and antioxidants in pharmaceutical preparations

Fuad Al-Rimawi; Mahmood Sbeih; Mousa Amayreh; Belal Rahhal; Samer Mudalal

doi:10.1016/j.jsps.2024.102014

Evaluation of the effectiveness of natural extract as a substituent for synthetic preservatives and antioxidants in pharmaceutical preparations

Saudi Pharm J. 2024 May;32(5):102014. doi: 10.1016/j.jsps.2024.102014. Epub 2024 Mar 7.

Authors

Fuad Al-Rimawi¹, Mahmood Sbeih¹, Mousa Amayreh², Belal Rahhal³, Samer Mudalal⁴

Affiliations

¹ Chemistry Department, Faculty of Science and Technology, Al-Quds University, Jerusalem P.O. Box 20002, Palestine.
² Chemistry Department, Faculty of Applied Sciences, Palestine Technical University-Kadoorie (PTUK), P.O. Box 7, Tulkarm, Palestine.
³ Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus, P.O. Box 7, Palestine.
⁴ Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, P.O. Box 7 Nablus, Palestine.

Abstract

Background: Despite the fact that synthetic preservatives and antioxidants have strong antibacterial and antioxidant activity, they are frequently associated with negative health consequences. Currently, there is an increasing interest in pharmaceutical products that are excellent in quality and free of synthetic preservatives.

Methods: As a result, the purpose of this research is to assess the antibacterial and antioxidant activities of olive leaf extract, oleuropein, and thymol in various pharmaceutical products. Furthermore, the efficacy of these natural extracts to substitute synthetic preservatives (methyl-propylparaben and benzalkonium chloride) and antioxidants (butylhydroxytoluene) will be investigated.

Results: The results revealed that oleuropein, olive leaf extract, and a blend of oleuropein and thyme oil may be utilized as preservatives at concentrations of (0.6 % w/v), (0.4 % w/v), and (0.4 %/0.1 % v/v), respectively. The results demonstrated that thyme oil and oleuropein have synergistic efficacy against the studied microorganisms. By assessing antibacterial activity, and physical properties, the results demonstrated that pharmaceutical formulations containing natural preservatives were stable and effective for three months under accelerated settings (40 °C/75 % RH).

Conclusion: Natural compounds such as oleuropein, olive leaf extract, and thyme oil have shown antibacterial effectiveness equivalent to synthetic preservatives in selected pharmaceutical products. Furthermore, there was synergy in antimicrobial activity between thyme oil and oleuropein and this facilitates the use of these compounds at different levels.

Keywords: Oleuropein; Olive leaves extract; Pharmaceutical products; Thyme oil.