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dc.creatorRistivojević, Petar
dc.creatorMorlock, Gertrud E.
dc.date.accessioned2018-11-22T00:42:35Z
dc.date.available2018-11-22T00:42:35Z
dc.date.issued2018
dc.identifier.issn0308-8146
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/331
dc.description.abstractBiological 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 Ltden
dc.relationGerman Academic Exchange Service , Germany (DAAD, project No. 57130097).
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectDirect bioautographyen
dc.subjectEffect-directed clusteringen
dc.subjectFingerprintingen
dc.subjectHealthy fooden
dc.subjectMultivariate data analysisen
dc.subjectProfilingen
dc.titleEffect-directed classification of biological, biochemical and chemical profiles of 50 German beersen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractМорлоцк, Г.Е.; Ристивојевић, Петар;
dc.citation.volume260
dc.citation.spage344
dc.citation.epage353
dc.identifier.wos000430886500040
dc.identifier.doi10.1016/j.foodchem.2018.03.127
dc.citation.other260: 344-353
dc.citation.rankaM21
dc.description.otherPeer-reviewed manuscript: [http://cherry.chem.bg.ac.rs/handle/123456789/2914]
dc.description.otherSupplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/2915]
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-85045890559
dc.identifier.rcubKon_1302


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