• Biomolecules & Therapeutics
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• v.26 no.6
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• pp.608-615
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• 2018

Benzalkonium chloride, diazolidinyl urea, and imidazolidinyl urea are commonly used preservatives in cosmetics. Recent reports suggested that these compounds may have cellular and systemic toxicity in high concentration. In addition, diazolidinyl urea and imidazolidinyl urea are known formaldehyde (FA) releasers, raising concerns for these cosmetic preservatives. In this study, we investigated the effects of benzalkonium chloride, diazolidinyl urea, and imidazolidinyl urea on ROS-dependent apoptosis of rat neural progenitor cells (NPCs) in vitro. Cells were isolated and cultured from embryonic day 14 rat cortices. Cultured cells were treated with 1-1,000 nM benzalkonium chloride, and $1-50{\mu}M$ diazolidinyl urea or imidazolidinyl urea at various time points to measure the reactive oxygen species (ROS). PI staining, MTT assay, and live-cell imaging were used for cell viability measurements. Western blot was carried out for cleaved caspase-3 and cleaved caspase-8 as apoptotic protein markers. In rat NPCs, ROS production and cleaved caspase-8 expression were increased while the cell viability was decreased in high concentrations of these substances. These results suggest that several cosmetic preservatives at high concentrations can induce neural toxicity in rat brains through ROS induction and apoptosis.

• Analytical Science and Technology
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• v.24 no.2
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• pp.127-134
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• 2011

Quantitative HPLC analysis for the determination of in herbal liquid preparations was improved from the general test method besides the Korean Pharmacopeia. Good chromatographic separation of samples containing parabens, interferences, and other pharmaceutical excipients was effectively achieved by using acetonitrile water (containing 1% glacial acetic acid) mixture (30:70 v/v) as mobile phase. To monitor preservatives (benzoic acid, parabens, sorbic acid, dehydroacetic acid, and their salts) in herbal liquid preparations, a group of 47 samples was divided into two different group: preservative labeled group and unlabeled group. From the results, the contents of preservatives in 31 samples of preservative labeled group fell under KFDA regulations, and the contents of dehydroacetic acid in 6 samples of preservative labeled group were not followed by KFDA regulations. Preservatives were detected in 3 samples out of 10 samples in preservative unlabeled group.

• Journal of the Korea Convergence Society
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• v.8 no.11
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• pp.159-165
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• 2017

We were investigated the content of 7 preservatives for sheet mask samples(n=42) sold in markets of Daejeon metropolitan city in 2016. &3.3%(n=35) of all samples contained at least one of preservatives. In samples of 30.95(n=14) and 2.39%(n=1) was detected with 2 and 3 preservatives. Phenoxyethaol(PE), methylparaben(MP), chlorphenesin(CP) and benzyl alcohol(BA) showed detection rate of 76.19(n=32), 16.67(n=9), 21.43(n=7) and 2.38%(n=1), respectively. Also The content of detected preservative showed range of 0.06~0.71, 0.18~0.35, 0.06~0.71 and 0.32% and was within the maximum allowed amount established by Korean FDA. However ethylparaben(EP), propylparaben(PP) and benzylparaben(BP) in all samples was not detected. These results can be useful for sharing in emotion-fusioned information and supplying right to know of user.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.503-509
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• 2008

In this study, the daily intake of preservatives in the Korean population was estimated, using data from national health and nutrition studies regarding the concentration of preservatives in each type of food, food intake by sex, age group, and weight. The level of safety of these preservatives was evaluated via comparisons with the acceptable daily intake (ADI) data established by the Joint FAO/WHO expert committee on food additives (JECFA). The Estimated daily intake (EDI) of sorbic acid is 495.85 ${\mu}g$/kg bw, benzoic acid is 215.34 ${\mu}g$/kg bw and parahydroxybenzoate is 5.01 ${\mu}g$/kg bw per day each. Their percentages in relation to ADI are 2, 4.3, and 0.1%, respectively. The comparatively high-consuming groups were taking sorbic acid 1,012.06 ${\mu}g$/kg bw, benzoic acid 229.56 ${\mu}g$/kg bw, and parahydroxybenzoate 11.58 ${\mu}g$/kg bw per day, and their intake levels as a percentage of ADI were 4.1, 4.6, 0.1%, all within safe levels. Males were found to have taken more benzoic acid than women, whereas we detected no sighificant differences in the intakes of sorbic acid and parahydroxybenzoate between males and females. The EDI of sorbic acid, benzoic acid, and parahydroxybenzoate were lower than the ADI in all age groups studied.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.3
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• pp.219-227
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• 2015

This study was conducted to determine 10 preservatives (benzyl alcohol (BAl), phenoxyethanol (PE), benzoic acid (BA), sorbic acid (SA), methyl paraben (MP), ethyl paraben (EP), propyl paraben (PP), isopropyl paraben (IPP), butyl paraben (BP), isobutyl paraben (IBP)) levels in 125 cosmetics (n = 125) for children by the simultaneous analysis of HPLC. The detection ranges were as follows; 0.01 ~ 0.91% (n = 35) for PE, 0.01 ~ 0.48% (n = 28) for BA, 0.01 ~ 0.78% (n = 9) for BAl, 0.01 ~ 0.11% (n = 3) for SA, 0.04 ~ 0.21% (n = 8) for MP, 0.02 ~ 0.09% (n = 8) for PP, and 0.04% (n = 1) for EP. The order of detection rates was cleanser (63%) > cream (48%) > sunscreen (46%) > lotion (38%) > oil (13%). At least one of target preservatives was contained in 50% (63/125) of samples and the content of the detected preservatives was within maximum allowed amount established by KFDA. Phenoxyethanol and benzoic acid were used more frequently than paraoxybenzoate esters (parabens) in cosmetics for children and the detected parabens was mainly the mixture of methyl paraben and propyl paraben.

• Food Science and Preservation
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• v.21 no.4
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• pp.529-535
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• 2014

To examine the levels of preservatives that occur naturally in food, wild plants used as commercial teas, rice cakes, or spices were studied according to the method of the Korean Food Code and analyzed with a gas chromatograph and HPLC. The levels of the natural preservatives (sodium dehydroacetate, sorbic acid, benzoic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, propyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate, and propionic acid) in 21 cases were investigated against 15 kinds of wild plants. Six of 15 kinds of wild plants, such as pine needles, bamboo leaf, kudzu leaf, ramie leaf, mugwort, and nut pine leaf, were confirmed to have had sorbic acid, benzoic acid, and propionic acid. 8.201-21.839 mg/kg of benzoic acid was detected in the bamboo leaf, ramie leaf, pine needles, mugwort, kudzu leaf, and nut pine leaf. The sorbic acid contents of the bamboo leaf and the kudzu leaf were 5.630-24.995 mg/kg, respectively. The propionic acid content of the ramie leaf was 61.324-62.726 mg/kg. Nine kinds of wild plants, such as the Korean berchimia leaf, taro leaf, sasa borealis, lotus leaf, kuansh, chrysanthemum zawadskii, oak tree leaf, Chinese pepper leaf, and persimmon leaf, were not detected at the levels of the natural preservatives.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.4
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• pp.321-330
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• 2022

This study attempted to establish an optimal multi-compound simultaneous analysis method that can secure reliable results for 15 - preservatives, 2 - sun screens and 1 - antioxidants of cosmetics using HPLC-PDA. Since the potential of hydrogen (pH) in the mobile phase affects the acid dissociation constant (pKa) of the preservatives, and the peak retention time shift and area change were observed. The peak separation condition was established by adjusting the pH to 0.1% H₃PO₄ addition (mL) when preparing the mobile phase. As a results of method validation, the linearity correlation coefficient (R²) of above 0.999 were obtained, and accuracy 87.9 ~ 101.1%, 0.1 ~ 7.6% precision for two types of cosmetics (cream and shampoo). It was found that the limit of detection (LOD) was 0.1 ~ 0.2 mg/kg and the limit of quantitation (LOQ) was 2.0 ~ 4.0 mg/kg. In addition, it was possible to simultaneously separate p-anisic acid, a natural compound that was difficult to separate in HPLC due to the small difference from methylparaben, a synthetic preservatives. Through this study, it will be effectively used to secure quality control and safety for compound that need restrictions on use cosmetics.

• Applied Chemistry for Engineering
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• v.33 no.2
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• pp.179-187
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• 2022

In this study, the synthesis of 1,2-dodecylaminopropanediol (1,2-DDAP) having a 12 carbon chain length and an amine group was designed to improve the preservation and hydrophilicity of 1,2-alkanediol-based compounds. 1,2-DDAP was prepared by reacting dodecylamine (DDA) with 3-monochloro-1,2-propanediol (3-MCPD) in an ethanol solvent at 40 ℃, and its yield and purity were about 56% and 98%, respectively, under a reaction condition of 2 h and a DDA:3-MCPD molar ratio of 1:0.8. The antimicrobial effect of 1,2-DDAP showed the values of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against microorganisms at concentrations of 10 to 100 times lower than those of 1,2-octanediol(1,2-ODIOL) or 1,2-decanediol (1,2-DDIOL). Based on the hydrophilic properties of 1,2-DDAP, mixed preservatives were prepared by adding small amounts of 1,2-ODIOL or 1,2-DDIOL, which are poorly soluble in water, with 1,2-DDAP. Mixed preservatives exhibited an effect of inhibiting microorganisms equal to or greater than that of 1,2-DDAP alone in antimicrobial activity tests. As a result of confirming the preservation effect in lotion (cosmetic formulation) for application, 1,2-DDAP showed similar antimicrobial activity at concentrations of 0.3 to 0.6 times lower than that of 1,2-ODIOL or 1,2-DDIOL. Therefore, it is considered that the use of 1,2-DDAP alone and the mixed use with small amounts of 1,2-ODIOL or 1,2-DDIOL can be a good alternative to preservatives in the product.

• Applied Chemistry for Engineering
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• v.35 no.2
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• pp.122-127
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• 2024

Cosmetic preservatives are an important class of ingredients in terms of ensuring sustainable use and providing customer satisfaction. Recently, a great deal of interest has been drawn to the production and use of toxic-free, naturally derived preservatives. In this work, a new naturally derived preservative (laurimino bispropanediol, LB) was developed to replace the most widely used diol preservatives, such as 1,2-hexanediol or 1,2-octanediol. The basic properties of the obtained preservative were measured, and the solution behavior of the preservative in an aqueous medium was examined. The feasibility of micelle formation in the preservative solution was investigated using the fluorescence (FL) based pyrene method. Micelle formation was feasible owing to the relatively long hydrophobic chains and increased hydroxyl groups in the preservative molecules. The emulsification capability of the preservative was assessed using the Rosano and Kimura method, showing that the preservative possessed emulsifying capability in an organic solvent (benzene) and soy bean oil. In addition, the dispersion stability of cosmetic formulations, including the new LB preservatives such as essence and lotion, was demonstrated by comparing the light transmittance of the formulations. This article provides important information for future research regarding the synthesis and practical applications of new toxic-free naturally derived preservatives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.358-367
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• 2017

Preservatives, as food additives, are occasionally intrinsic to natural raw materials or sometimes generated during the fermentation process as reported in many research articles. Preservative compounds in raw food materials may persist in the final food product, which is not supposed to include such preservative compounds. In this study, we validated an analytical method for preservative compounds in raw materials of functional foods. Quantification of benzoic acid and sorbic acid was determined using HPLC-PDA analysis after distillation, whereas propionic acid was quantified with GC-FID. A significant set of validation data (accuracy, precision, linearity, recovery, etc) was acquired. A total of 212 samples were collected for analysis of naturally occurred preservatives, and preservatives were detected in 85 samples. Most of the detected samples showed less 10 mg/kg of preservatives. The results of this study provide fundamental data on naturally occurring preservatives in raw materials of functional foods. Moreover, building up a database of naturally occurring preservatives could solve problems in the current scientific data.