Effect of Various Preservatives on Pectin Base of Ofloxacin Vaginal GEL

Abstract

The effect of various preservatives such as Methyl paraben, Propyl paraben, benzoic acid and Methyl paraben, Propyl paraben (1:10) on a pectin – base ofloxacin vaginal gel was tested. Five batches of pectin-based ofloxacin vaginal gel were assessed by antibiotic sensitive test, determination of the minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) for both the active drug and the preservative using Staphylococcus aureus and Escherichia coli as the test organism. Physical properties such as colour, texture and PH of the various Pectin-based ofloxacin vaginal gels also were examined. All the batches of the pectin-based ofloxacin vaginal gel showed susceptibility according to the Kirby-Bauer method of zone interpretations for antibiotics sensitivity test. However for the minimum inhibitory concentration (MIC) determination, the ofloxacin powder and other three batches of the pectin-based vaginal gel (i.e. gel with Propyl paraben, methyl paraben: propyl paraben (1:10) and benzoic acid) showed susceptibility for both organisms according to the interpretation criteria and one batch (i.e. gel with methyl paraben) showed susceptibility to S. aureus and intermediate with E. coli. One of the batches (the control) showed resistance to both organisms. Also ofloxacin powder showed bactericidal activities on four batches while the control (i.e. without preservative) did not exhibit any antibacterial activity after the MBC determination.