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1 Fruit Vinegar

2 DESCRIPTION FRUIT VINEGAR is a product obtained from the maceration of Apple Vinegar with the following fruit, APRICOT, APPLE and PEACH BOTANY AND CHEMISTRY APRICOT Prunus armeniaca L. This is currently one of the fruit trees most widely cultivated in Europe. The fruit contains water, a large amount of free amino acids, polyphenolic compounds, vitamin A, potassium and citric acid. Apricot Proteins (%) 1.40 Carbohydrates (%) Fibre (%) 0.60 Fatty fraction (%) 0.39 Vitamin A (IU/100g) 2612 Ascorbic acid (mg/100g) 10.0 Potassium (mg/100g) 296 Sodium (mg/100g) 1 Iron (mg/100g) 0.54 Citric acid (%) Mallic acid (%) Source: Salunke DK, Kadam SS. Handbook of Fruit Science and Technology. Production, Composition, Storage, and Processing. New York: Marcel Dekker Inc., 1995; ,

3 APPLE Pyrus malus L. The apple tree is one of the oldest fruit trees known to humanity. Its fruit contains mainly water and glucides (fructose and sorbitol), and it is poor in lipids and proteins. Other characteristic components of this fruit are organic acids (malic, citric and tartaric), polyphenolic compounds and vitamins. Apple Proteins (%) 0.19 Carbohydrates (%) 15.3 Fibre (%) 0.77 Fatty fraction (%) 0.36 Vitamin A (equivalent in retinol) 5.3 Ascorbic acid (mg/100g) 5.7 Potassium (ppm) Phosphorus (ppm) 70 Magnesium (ppm) 50 Mallic acid (%) Citric acid (%) Source: Salunke DK, Kadam SS. Handbook of Fruit Science and Technology. Production, Composition, Storage, and Processing. New York: Marcel Dekker Inc., 1995; ,

4 PEACH Prunus persica L. This fruit tree was cultivated in China from time immemorial, and was introduced in Greece by Alexander the Great. The fruit, apart from 85% water, is above all rich in sugars, mineral salts (potassium) and vitamins of group A, B 1, B 2, B 3 y C. The acids are represented by malic and citric. Peach Proteins (%) Carbohydrates (%) Fibre (%) 1.2 Fatty fraction (%) 0.3 Niacin (mg/100g) 0.5 Vitamin C (mg/100g) 1 27 Potassium (mg/100g) 453 Phosphorus (mg/100g) 41 Sulphur (mg/100g) 26 Malic acid (%) Citric acid (%) Source: Salunke DK, Kadam SS. Handbook of Fruit Science and Technology. Production, Composition, Storage, and Processing. New York: Marcel Dekker Inc., 1995; ,

5 COSMETIC PROPERTIES FRUIT VINEGAR gathers fruit (Apple, Peach, Apricot) with a chemical composition abundant in natural -hydroxiacids (citric, malic), free amino acids, monosaccharides (fructose, glucose), oligosaccharides and hydrosoluble vitamins (group B, C). α-hydroxiacids The -hydroxiacids are actives widely used in the cosmetic field because of their multiple applications both in skin and body products and hair products. These acids have been shown to work on the corneal layer, reducing the cohesion among the corneocytes and the thickness of the corneal layer. Therefore there is peeling of the corneal layer and cellular proliferation is promoted, giving the skin a younger appearance. The action mechanism of the -hydroxiacids has recently been elucidated. These actives have been seen to work on the calcium ion that is necessary for the formation of the majority of intercellular bonds and for the maintenance of their structural integrity. These -hydroxiacids reduce the concentration of the calcium ion in the epidermis and these ions are eliminated from the intercellular bonds by chelation. All of this causes a fall in the calcium in these bonds, causing a loss of cohesion and therefore flaking. This flaking is increased by the action of the proteolytic enzymes present in the epidermis. It has been seen that the calcium ion preserves the proteolysis in the molecules responsible for the intercellular bonds (cadherin). -hydroxiacids are also used in depigmenting treatments due to their peeling effect on the corneal layer, and thus reduce the cutaneous blemishes. In antidandruff and antiseborrhoea hair formulations, substances are usually included with a keratolytic action to normalize the corneal layer of the scalp ,

6 The actions of -hydroxiacids from FRUIT VINEGAR on the corneal layer are to reduce the cohesion of the corneocytes and to normalize the keratinisation process. FREE AMINO ACIDS /MONOSACCHARIDES Both the amino acids and the monosaccharides present in the fruit are hygroscopic substances, that is, capable of absorbing and retaining water. At the same time, these substances form bonds through the hydrogen bridge that enhance this action. Therefore, these active principles collaborate to the benefit of maintaining the hydric balance of the corneal layer and the surface of the hair. In the hair, the amino acids give substantiveness, as they intervene in re-establishing the ionic bonds of the keratin and therefore collaborate in restructuring the hair. They also give resilience, shine and body to the hair. VINEGAR Traditionally used in hair care after washing, to eliminate the remains of soap and providing a conditioning effect (giving shine and softness, untangling hair and making it easier to comb). Also used as tonic for the body, to eliminate fatigue and for facial cleaning. It has also been seen that weak organic acids like acetic acid, induce such an effective skin exfoliation as that caused by glycolic acid. COSMETIC APPLICATIONS SKIN Products for massage, relaxing Products for facial cleaning 82300,

7 Moisturising products Anti-ageing products Depigmenting products HAIR Conditioners Antidandruff shampoos Antiseborrhoea shampoo RECOMMENDED DOSE The recommended concentration is %. BIBLIOGRAPHY A.O.A.C Official Methods of Analysis. 11ª ed., pag. 520, Al-Sereiti MR, Abu-Amer KM, Sen P. Pharmacology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials. Indian Journal of Experimental Biology 1999; 37: (ref. 949) Belitz HD, Grosch W. Química de los alimentos. Zaragoza: Acribia, 1997; Cañigueral S, Vanaclocha B. Usos terapéuticos del tomillo. Revista de Fitoterapia 2000; I: Dincin D. Hierbas para la belleza natural. Palma de Mallorca: José J. De Olañeta, 1986; Garcia M, Quintero R, López-Munguía A. Biotecnología alimentaria. México D.F.: Limusa, 1999; Instituto de Racionalización del Trabajo. U.N.E ,

8 Kligman AM. Topical treatments for photoaged skin. Postgraduate Medicine 1997; 102 (2): Nakatani, N. Phenolic compounds in food and their effects on health II. Americal Chemical Society, 1992; (ref. 709). Panizzi L, Flamin G, Cioni PL, Morelli I. Composition and antimicrobial properties of essential oils of four Mediterranean Lamiaceae. Journal of Ethnopahrmacology 1993; 39: (ref. 196) Rice-Evans CA, Miller NJ. Antioxidant activities of flavonoids as bioactive components of food. Biochemical Society Transactions 1996; 24: (ref.3117) Salunkhe DK, Kadam SS. Handbook of fruit science and technology: production, composition, storage and processing. New York: Marcel Dekker, 1995; , , Scholz D, Brooks GJ, Parish DF, Burmeister F. Fruit acid extracts, a fresh approach to skin renewal. International Journal of Cosmetic Sience 1994; 16: (ref. 697) Van Den Broucke CO. The therapeutic value of Thymus species. Fitoterapia 1983; 54: (ref. 197). Vollmer G, Josst G, Schenker D, Sturn W, Vreden N. Elementos de bromatología descriptiva. Zaragoza: Acribia, 1995; Wang X. A theory for the mechanism of actionof the -hydroxy acids applied to the skin. Medica Hypotheses, 1999; 53 (5): (ref. 4261) 82300,