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Effect-directed classification of biological, biochemical and chemical profiles of 50 German beers
dc.creator | Ristivojević, Petar | |
dc.creator | Morlock, Gertrud E. | |
dc.date.accessioned | 2018-11-22T00:42:35Z | |
dc.date.available | 2018-11-22T00:42:35Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://cherry.chem.bg.ac.rs/handle/123456789/331 | |
dc.description.abstract | Biological and biochemical fingerprints were investigated for the first time for the feasibility of effect-directed classification, and thus, to allow the choice of a distinct beer with regard to beneficial health effects. A high-performance thin-layer chromatography method was newly developed and combined with in situ effect-directed analysis for profiling 50 German beers for multipotent active compounds, and thus, their health-related potential. Discovered multipotent active zones were online eluted and characterized by high resolution mass spectrometry. For example, isoxanthohumol, iso-α-ad/n-humulone or its isomers, desdimethyl-octahydro-isocohumulone and ad/n-humulone were proven as antimicrobial compounds, isoxanthohumol as an acetylcholinesterase inhibitor, and isoxanthohumol and iso-α-ad/n-humulone or its isomers as radical scavengers. Investigating multivariate data analysis of effect-directed fingerprints for the first time, the pattern recognition and classification results showed the power of clustering non-alcoholic beers from other types of beer, or it showed the differentiation of dark and non-alcoholic beers. © 2018 Elsevier Ltd | en |
dc.relation | German Academic Exchange Service , Germany (DAAD, project No. 57130097). | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Direct bioautography | en |
dc.subject | Effect-directed clustering | en |
dc.subject | Fingerprinting | en |
dc.subject | Healthy food | en |
dc.subject | Multivariate data analysis | en |
dc.subject | Profiling | en |
dc.title | Effect-directed classification of biological, biochemical and chemical profiles of 50 German beers | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Морлоцк, Г.Е.; Ристивојевић, Петар; | |
dc.citation.volume | 260 | |
dc.citation.spage | 344 | |
dc.citation.epage | 353 | |
dc.identifier.wos | 000430886500040 | |
dc.identifier.doi | 10.1016/j.foodchem.2018.03.127 | |
dc.citation.other | 260: 344-353 | |
dc.citation.rank | aM21 | |
dc.description.other | Peer-reviewed manuscript: [http://cherry.chem.bg.ac.rs/handle/123456789/2914] | |
dc.description.other | Supplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/2915] | |
dc.type.version | publishedVersion | en |
dc.identifier.scopus | 2-s2.0-85045890559 |