ArticleFood chemistry: X2025
Preparation, characterization, antioxidant activity evaluation, and potential application of Peruvian squid liver protein hydrolysates.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Bioactive Peptides-Probiotics Interactions: Implications for Microbial Function and Human Health.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study employed three distinct methods to prepare Peruvian squid liver protein hydrolysates (PSLPHs), characterized their structure, and evaluated their antioxidant activities. Furthermore, these hydrolysates were utilized as fertilizers to investigate their effects on the growth of tomato seedlings. The results indicated that PSLPHs prepared using the biological enzymatic hydrolysis combined with ultrasound-assisted autolysis (B&U) treatment demonstrated the highest content of aromatic amino acids (Tyr + Phe: 5.499 g/100 g). Additionally, the molecular weight was found to be 99.21 % below 3 kDa, exhibiting a total antioxidant activity of 52.73 %, with solubility exceeding 80 % at pH 5.5-6.5. Furthermore, when diluted 100-fold and applied as fertilizer for tomato seedlings, the PSLPHs promoted root system growth, and enhanced stem and blade growth. This research innovatively employed the B&U method to prepare PSLPHs and assessed their effects on the growth of tomato seedlings, providing a theoretical basis for the application of protein hydrolysate-based water-soluble fertilizers.
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